Roasted acorn squash deserves a place on your table this season. It’s easy to make, warming and hearty, and almost nutty in flavor.
Acorn squash is often overlooked when surrounded by its brighter squash cousins. Unlike butternut squash, it’s satisfyingly but not overtly sweet. Like pumpkin, it plays nicely with autumnal spices, including cinnamon, nutmeg and ginger.
If you’ve already had your fill of the other squash varieties this fall, give acorn squash a try!
Halved and roasted acorn squash makes a beautifully simple side dish. It’s worthy of your Thanksgiving table, but easy enough for a regular weeknight dinner.
Today, I’m showing you how to prepare perfectly roasted acorn squash, with caramelized edges and tender insides. The method is very similar to roasted spaghetti squash. Let’s get to it.
How to Prepare Acorn Squash
Step one is to slice your acorn squash in half (safely!). Given its tough exterior and round shape, acorn squash can be a bit slippery. You’ll need a sharp chef’s knife and a non-slip cutting board, like this one (affiliate links), or you can place a lightly damp tea towel under your cutting board to keep it in place.
Start by piercing the squash in the center along a depression line. Then, cut through the tip. Finish by slicing through the top portion just next to the stem.
Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces. Or, you can roast the seeds as you would pumpkin seeds. You’ll find the rest of the recipe below!
Watch How to Roast Acorn Squash
Suggested Toppings for Acorn Squash
Roasted acorn squash doesn’t need a lot of toppings to be delicious. A pat or two of butter offers some welcome richness. As you’ll see in these photos, I love topping roasted squash with a light drizzle of maple syrup, and a pinch of cinnamon and salt. For a less expected option, top your acorn squash with pepitas (green pumpkin seeds) toasted with a pinch of chili powder and salt, plus crumbled fried sage leaves.
Choose just a couple of complementary flavors for a simple side dish, or several for more impact. You can serve acorn squash as a main dish if you incorporate cheese and whole grains, as you’ll see in my recipe for Vegetarian Stuffed Acorn Squash.
Here are some topping suggestions:
- Apples
- Butter
- Cheese: Goat cheese or Parmesan
- Cranberries
- Garlic or ginger
- Honey or maple syrup
- Herbs: Cilantro, fried sage, parsley
- Nuts and seeds: Pecans, pepitas, walnuts
- Spices: Black pepper, cinnamon, chili powder
- Whole grains: Quinoa, wild rice
More Hearty Squash Recipes to Enjoy
Here are a few more recipes featuring acorn squash, butternut squash and spaghetti squash:
- Adrianna’s Spicy Squash Soup
- How to Cook Spaghetti Squash (The Best Way!)
- Roasted Butternut Squash Risotto
- Spaghetti Squash “Pizza” Bowls
- Vegetarian Stuffed Acorn Squash
Please let me know how your squash turns out in the comments! I love hearing from you.
Perfect Roasted Acorn Squash
- Author: Cookie and Kate
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side dish
- Method: Roasted
- Cuisine: American
- Diet: Vegetarian
Learn how to roast acorn squash with this simple recipe! When prepared properly, acorn squash can be so delicious. Recipe yields 4 side servings.
Ingredients
- 2 medium acorn squash
- 1 tablespoon extra-virgin olive oil, divided
- ¼ teaspoon fine salt
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
- Place the squash halves cut side up on the parchment-lined pan. Drizzle the olive oil over the squash, and sprinkle with the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan.
- Bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. Add any desired toppings, and serve warm.
Notes
Recipe adapted from my Vegetarian Stuffed Acorn Squash.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Roberta
Love your recipes! Your recipe book looks well used..lol! I was wondering how Cookie is doing, and pray she is still doing well.
Kate
Hi Roberta! I’m so glad to hear it. Cookie says hi. She’s off chemo now and we removed her problematic lymph node. We think she has a benign growth near her stomach that is causing some nausea, so if her lymphoma stays in check we will remove the growth to make her more comfortable. Hoping to get this all sorted soon. She’s bouncy and in good spirits! It’s difficult to make all of these decisions for a being who can’t tell me her wishes.
Susan Bofinger
LOVE acorn squash and my favorite topping is a sweet one – a Pat of butter and a big spoonful of dark brown sugar! Simple and delish!
Kate
Sounds great! Thank you, Susan. :)
Wendy Friesen
I’m with you, Susan!
g samp
…Yummyyy!!
G.
Suzette
Can’t wait to try this; I had quite the acorn squash crop this year. I throw the seeds out to the squirrels.
Kate
Lucky squirrels!!
Jack
I had never considered some of those toppings. Great ideas; thanks!!
Kate
Thanks, Jack!
Lisa
Hi Kate! I’m back for my favorite thanksgiving recipes on your site. Just had to say hello and thanks.
Kate
Hello, Lisa! Thank you very much. Hope you had a wonderful holiday.
Sheila Anderson
I stuff acorn squash with plant based ground round, onions and mushrooms and a sprinkle of grated cheese.
Helen
I have never roasted acorn squash before. What are some good toppings to use?
Kate
Hi Helen! Hope you enjoy the squash. I shared a list of complementary toppings within the post!
Bob
I add a strip of bacon, gives it a wonderful flavor. Everything is better with bacon
Inanna
I made as suggested and filled with coconut based curry…was very good…but gggrrrhhhh cutting that thing!
Kate
Love your idea to fill with curry! They are tricky to slice, I know. You might want to get your knife professionally sharpened—it costs a few dollars and makes a world of difference!
Regina Baldwin
A trick I learned from some cooking show is that to cut those pesky hard squashes like pumpkin, acorn, or butternut squash, put the squash whole into the preheated oven for about 10 minutes. The flesh will have yielded just enough to let you cut through it relatively easily and without the attendant risk of cutting yourself. Then clean it out and resume the cooking process. I used to avoid these squashes because I felt I needed a hatchet to cut through. Now I no longer avoid cooking them. Good luck and bon appetit!
Gina Charles
To make this as a dessert, after it’s baked, I use butter and brown sugar or honey in the “well”- where seeds were. Then you dip the squash into the center.
Kate
Love that idea! Thank you for sharing, Gina.
Susan
Just imaging topping with vanilla ice cream so my family will eat it. Anything ala mode. Love surfing new ideas. I have been cooking over 65 years. You can always mix it up and love new ideas. Susan
candi
Turning the squash up-side-down onto the cut section made all the difference !! It cooked quickly & was perfect ! I added pecans, a little butter, cranberries (the ones with a little sugar), a little salt and it was heavenly. About cutting the squash in half. I’m not very strong so what I do is get a big knife. I get it started (anyway I can) and then put the squash on a firm surface (a cutting board works well), then I pick up the knife which is stuck into the squash so it comes up into the air too. I drop them down on the firm surface and that helps the knife to begin to go through the squash. I keep doing this while watching the direction of the knife cut to go though it as best I can so it will end up as close to in halves as possible. Up, drop, push knife…Up, drop, push knife. It works every time. Thanks so much. Adding the cranberries was a taste delight
Kate
Hooray! I’m glad it worked so well for you. Thank you for sharing your experience, Candi.
Jenny Franklin
Thanks for a good recipe and thanks for showing all the replies from readers. It is very interesting to see how other cooks respond.
Aline
Ooh, pecans are a great idea! Thanks, Candi – I had a couple of acorn squash and while I liked the suggestions, I wanted something crunchy that wasn’t pepitas (which I don’t have on hand.) Pecans and brown sugar, though, should work great!
John
Thanks for the acorn squash recipe, I received some from sister and will try tonight, the roasted nut toppings looks great.
May give some to my lab Shelby, she eats anything I eat.
Gil's Smokin' Kitchen
I have always baked my acorn squash cut side up with a pad of butter and a splash of maple syrup, but this cut side down method really works better. This was the best roasted acorn squash ever. Using a heavy steel sheet pan results in a nice caramelization of the cut side edge.
Kate
I’m glad you tried it! Thank you for sharing.
Michelle
I’m making this tonight. A tip to make it easier to cut…. While preheating the oven, I put the whole squash in there for a total of about 15 minutes. I then let it cool off for a few and used an oven mitt to hold it while I cut it in half. It was so much easier to cut!!!!
Nephera
O this was so helpful. Thank you so much. We did one with spice and one with sweet. Thank you.
Kate
You’re welcome, Nephera!
Melanie
You say cut tip to stem yet your photos show squash cut down the middle, which is it?
Kate
Hi Melanie, That instruction is to show how the squash should be cut vs around the center. Does that make sense? The instructions and images match. I hope you try it!
Karyn
The photos show a squash that is cut from the tip to the stem, just like the instructions.
Rachel
I never tried acorn squash before but I wanted to give it a try! I baked half with just a bit of oil and cinnamon and the other half with the same amount of oil and just a bit of salt. I tried the cinnamon half tonight, this might become a breakfast soon enough, it was delicious. I have not tried the other half of the squash but plan to stuff it with some quinoa salad tomorrow for lunch. Thank you for your recipes!
Kate
What a great idea! Sounds delicious.
Jay R
I am so sorry to hear about your dog’s lymphoma. I was speaking witha friend in Sunday School today. Her 5 y.o. Cavalier just got diagnosed with syringomyelia. I hope Cookie does well.
Kate
Thank you, Jay! I really appreciate it.
Martha
I live alone so I halved the recipe.
I didn’t want to use the fresh onion and garlic just for me so used powdered. Also used season bread crumbs and baked it about 25 minutes in the toaster oven. It was delicious.so easy thank you for the recipe
Sharalyn
We always fixed acorn squash as a savory dish, unlike the naturally sweeter squashes. The usual was acorn squash stuffed with meatloaf. That was your main entrée for the meal. (There were our parents and 6 children.) Occasionally there was no meatloaf to pile into them, so it was simply roasted with butter and salt and pepper.
I loved ready all the other ideas.
Kristie
I love using your recipes to double-check timing and oven temp. Your approach is no-nonsense which is what I like! Just wanted to add a suggestion: we always use one of those pumpkin carving tools that look like a little saw to cut our winter squashes. Works great and feels safe.
Donna
I always put the whole squash in the microwave in a glass dish with about an inch or more water, cook for about 4 minutes and then cut it in half. Might be a little hot but sure makes it easier
Sue
Same. Softens it right up!
Rebecca B.
Amazing, as always. Love your recipes!
Barbara Gongaware
Thank you for the simple instructions on cooking and process of cutting the acorn squash. This will be my 1st time cooking it!!
Kate
Wonderful to hear, Barbara! I appreciate your review.
Dyanne
Great job. Simple recipe and a beautiful roasted squash. Mine with pumpkin seeds. Thank you
Kate
You’re welcome, Dyanne!
Christine T
love this easy recipe. Made for dinner last night w celebration squash (multi-colored acorn squash). When I flipped it over to toast the cut side a little more, I put dried cranberries and a pat of butter in the well, topped w cooked maple sausage and grated parm cheese. once cheese was melted, I removed from oven and drizzled w maple syrup. Oh. My.
Kate
That’s great, Chrstine!
Charlene Warman
I’ve always roasted acorn squash the way my mother taught me – butter, salt, cut side up. I have to laugh when I think that it took me 48 years to discover the simple, delicious & so much better “cut side down” recipe. Guess it’s never too late :-)
Thank you so much for this and other recipes!
Susan
Kate, your acorn squash recipe was so delicious, simple and hands-down became the star of dinner after the first bite. I added pepitas and a tiny bit of butter which added rich flavor and crunch. Thank you for sharing this. And your cookbook—well used—is on my counter as I write, time for hearty lentil minestrone!
Kate
I’m glad you loved it! Thank you for your review, Susan.
D
Please thank Cookie for yet another delicious recipe. ❤️❤️
Happy Autumn, Kate!
Tonite I’m swapping out the Acorn for the Carnival squash(almost a look alike), which I like even more. And using butter & maple syrup w/ a little cardamon.
My partner & I are trying to go more vegetarian. It’s a process. Your cookbook & online recipes have been extremely valuable. Delicious!! Thank you
Kate
I’m glad you enjoyed another one, D!
Maxine Gates
Excellent, I used cinnamon, butter and honey and baked at 400, totally delicious, I don’t like to spoil it by adding too many ingredients.
I’m having it with T-Bone New York Steak with garlic and mushrooms, Iron skillet and 10 minutes in oven toasted with the Mushrooms and garlic and Morton’s Season salt.
Romane lettuce is my greens with yellow peppers and Balsamic dressing.
Thanks
Theresa Capri
This particular acorn squash was deliciously sweet made just as you directed. I put a pat of butter and happened to use spruce tip salt as I need to use it up. Thank you!
Mary McS
I love recipes like this…easy to follow, nothing fancy, good suggestions for changing it up. Made tonight for first time ever cooking acorn squash. We went with just butter/salt/pepper this time after they were done roasting and came out great. Might get a little more adventurous next time!
Kate
I’m glad you enjoyed it, Mary! I appreciate your review.
Nora
I’m making this right now! I’m always impressed w the recipes from this website so naturally it’s the link I decided to click when looking for an acorn squash recipe. I’m going to be adventurous & try to stuff the squash this time…not yet sure w what, but my kitchen is all about “one pan no plan” until I find sth that speaks to me. Looking most forward to roasting the seeds, ngl! Thanks!
sharen
First time came out great but the second time I did it, the squash came out watery – as if I had boiled them. What do you think went wrong?
Kate
Hi, it sounds like there was a lot of moisture in the squash.
Orville Hosford
Tried this recipe as I like squash if every kind but like to try differant ways to prepare.
I cooked 4servings of the acorn squash using only the olive oil and salt. I used no toppings after finishing the cooking but found it to be exceptional in flavor.
I will be trying more of your tecipe’s in future
Elliott Curran
Just had this for lunch!
Threw a bit of onion and garlic powder, then finished with some cinnamon! Thanks for the inspiration!!! You rock sister!!
Wanda Bowring
I used your suggestion of putting apple slices in with the squash and it sweetened it nicely. I also put a whole squash in the oven (at 400 degrees) for 15 minutes to soften it enough for me to cut it. Otherwise I tend not to buy them because they’re too darn hard for me to cut!
Roberta
Hello,
This is another Roberta (prefer Bobbie) love this recipe!! I needed to move away from brussel sprouts, asparagus, & broccoli. I started using all the squash vegetables, this one was my first and it was wonderful!!!!
Kate
Thank you, Bobbie! I’m glad you enjoyed it.
Fleur
Hi, trying the oven baked squash (instead of microwave)for a change since I am using the oven for some other dishes. I plan on serving it with a fresh uncooked cranberry orange sauce, which is just a bag of cranberries and one whole navel orange with about a half cup or less of sugar. I leave it quite tart, and serve the squash and sauce together or let people garnish as they wish as a Thanksgiving side. It’s a dish I look forward to every year! You can reheat the squash with the filling in as well.
Meri Hanlon
So delicious and quick. Beautiful color after roasting–added pure maple syrup–wonderful. Will make this again and again.
Kate
Great to hear, Meri! I appreciate your review.
Laura C
I love squash of all kinds! My favorite way to make acorn squash is to roast it, then stuff it with a stuffing that includes sausage, diced apples and Parmesan cheese! Mmmm!
Frank
Best topping: Butter-Pecan Ice Cream!
Maria
Made the recipe, love it, but don’t know why the cut sides tend to turn black. I use parchment paper. Oven is at 400 deg.
Kate
I’m sorry to hear that! Are you using a convection or conventional oven?
Maria
Regular oven. The pan is aluminum and I use parchment paper..thanks so much.
Nicki
Love acorn squash! I always cook as sited cut side down, when done turn it over on pan add butter, cinnamon apple sauce and a little maple syrup and cook a couple of minutes more to heat the added stuff! Yum, like a dessert!
Kate
I’m excited you enjoyed it, Nicki! I appreciate your review.
Katarina LAUNDRIE
I’m thinking some butter, brown sugar and nutmeg will make this so yummy
Marsha
Absolutely delicious. It didn’t even need any toppings. Will definitely make again.
Kate
Wonderful to hear, Marsha!
christopher e ponta
Every recipe I recieved from you is great ,Thank You
Kate
You’re welcome, Christopher!
Joan Tracey
I plan to try adding some cinnamon as you suggest. I typically fill the cavity with turkey stuffing and cover with aluminum foil to bake; the onions and seasonings in the stuffing add just a hint of flavour to the squash.
Floyd
With Acorn squash halved and seeds removed, pour Orange juice in cavity and sprinkle Brown sugar all over it and bake, Absolutely delicious.
Kent Tagge
Turned out great. I baked acorn, butternut, and another type of squash all at once. One of the acorn squash was really dry and the outer skin didn’t puncture easily like the others at about 38 minutes. I sprinkled roasted garlic powder and paprika when the squash were done.
Kate
Thank you for sharing, Kent!
Elizabeth
Hi-
Made this recipe this afternoon. Appropriate side dish on a chilly, rainy, blustery fall day .
Followed the recipe as written- turned out perfectly roasted.
I carefully turned the squash cut side up topped with chopped pecans and real maple syrup lightly drizzled over the flesh- then popped them back in the over for another 5 minutes of roasting time. Soooo good!
One tip I’d like to share with everyone- I have found that with cutting acorn, butternut, spaghetti, or really any squash, using one of those little serrated knives that come in a pumpkin carving kit makes cutting squash so easy and smooth!!
Rebecca S
Yummy & love that I don’t have to try & balance them in water for cooking like I always have! I added brown sugar, butter, & Pink Himalayan salt(tastes just like coarse salt). They were tasty & I will make again! Thanks!!
Sue
Same. Softens it right up!
Penny C
Great way to bake acorn squash. Squash was tender and delicious. this recipe will replace the one I have used for many years. thank you
Kate
Great to hear, Penny!
Camille Preston
I love your recipes and your style…. Your website is my inspiration goto! You have been in my thoughts since Cookie died and I’m hoping that it is getting easier. Thank you
Marilyn
I am going to make this for tonight!
Alix Mayfair
I forgot to take pictures, but my little acorn from the local pumpkin patch was AMAZING! Finally, a recipe that I was able to follow with reliable results. LOL
Sandy Rust
Best and easiest baked squash ever! And I’ve been cooking and baking for over 50 years!
Adele Lavoie
Wonderful
Sarah J Wood
I always toast the squash’s own seeds with salt oil and lemon. They are delicious served with the squash and a bit of Gruyère.
Kate
Sounds delicious, Sarah! Thank you for sharing.
Linda Killingsworth
Is it supposed to be really stringy all the flesh?
Kate
Not an acorn squash. That sounds more like spaghetti squash.
Lottie
My mom always made roasted acorn squash when I was growing up, I never knew anyone else that did. It’s delicious and has more carotenoids than any other food! She would rub a little olive oil on the inside, put some diced sweet onion in the bowl-shaped middle, salt and pepper. Simple but wonderful warm memories.
Kate
Thank you for sharing, Lottie!
Nancy
Delicious.
Kate
I’m glad you enjoyed it, Nancy!
Bill
I buy 2 hot Italian sausages and while the squash is roasting, remove the skin and fry them. When cooked I drain off the fat, add corn niblets and shredded cheddar to bind everything together. When the squash is done I drizzle maple syrup on the halves and stuff them with the sausage mixture, top them with a slice of marbled cheese and place them under the broiler until the cheese is melted. It’s one of my favourite meals.
Gregg
I perforate the squash inner part with a fork dozens of times to help the melted butter soak in more. Just don’t stab the hand holding the squash!
James O'Neill
Great recipe and easily made. TY!
Kate
You’re welcome, James!
Douglas Williamson
Great recipe! I love roasted squash. This time, after partially cooking, I made a stuffing of king crab flesh, panko bread crumbs, parmesan, and shallots. Added a couple of tablespoons of liquid onto the stuffing. Baked for 15 minutes longer. Sprinkled more parm on top and broiled til the cheese was melted. Yum.
Thanks for the basic recipe!
Kate
Thank you, Douglas! I’m delighted you enjoyed it.
Emily
Hear me out: for savory acorn squash.. ricotta and goat cheese and fried basil/sage whatever mix mmmmm
Xara
So easy and delicious. I added a half-teaspoon of maple syrup to each serving after it was baked.
Patricia Lloyd
This is a 5 star recipe. I microwaved the squash 3 minutes and it was super easy to cut. Very good!
Roxanne
Ordinarily I really like your recipes. I usually make roasted acorn squash with only butter, but decided to try this recipe with olive oil. My family didn’t like this as much. Sorry. Back to butter next time.
Kate
I’m sorry to hear this one wasn’t a hit. I appreciate your review, Roxanne!
MaryM
Hello and thank you so much for this recipe! Now I have to admit, I did not follow it for the second half of my acorn squash, I went rogue.
The first half I cooked yesterday, savory with olive oil, sprinkled with garlic powder, onion powder, salt, pepper and a bit of cayenne. Of course, it came out fantastic!
I wanted to share that sweet half that I cook this evening. This time I did cook cut side up, and I use softened butter instead of olive oil to “grease” the squash with, then sprinkled with the standard cinnamon and sugar, I also used some Chinese five-spice and a pinch of salt. Then I diced up some apple (peeled), fairly small, about quarter inch cubes. I mixed those with more cinnamon and sugar and five spice mix. And dumped it into the hollowed out squash.
To the pan with the parchment paper lining, I put in the squash, again, cut side up so all the apple didn’t fall out, and then topped it with a couple generous pats of butter. Baked in the oven at 375° for a total of 40 minutes. The last 7 to 10 minutes, I loosely covered it in aluminum foil, because it looked like the apples were getting a little darker than I cared for.
Once I removed it from the oven, and stirred the apples though, it looks great and smells terrific!
Wish I could post a photo, but I don’t see an option to.
Rustie
Try putting brown sugar,butter, and heavy cream in the hollow. It’s just the best!
Kate
Great to hear, Rustie!