My roasted acorn squash is a true fall favorite at home. I love how the sweet, caramelized brown sugar makes dinner feel like a festive occasion, and my kids love it!

My Favorite Baked Acorn Squash Recipe

My recipe for roasted acorn squash is one of those dishes I look forward to every fall. There’s just something about the sweetness of acorn squash that goes perfectly with cinnamon.

I even converted my daughter, Leah, to eating more fall squash with my recipe. She has a big sweet tooth like me, so it’s no surprise the brown sugar drew her in.

She actually even helps me preparing the squash by basting the butter mixture on each half. I, of course, put the acorn squash in the oven myself.

And, if you love good squash recipes, try my recipes for sauteed butternut squash, air fryer acorn squash, 5 ingredient squash casserole, maple roasted acorn squash, chicken spaghetti squash, and acorn squash with mac and cheese.

Acorn Squash in the oven Ingredients

• Acorn squash – I look for a dark green squash that has a bright orange spot for the ripest flavor.
• Brown sugar – I use light brown sugar but dark brown sugar works great too.
• Butter – I prefer the sweetness in butter, but using olive oil will work.
• Cinnamon – This adds to the fall flavor of this sweet squash and is a main ingredient in my recipe.
• Salt – I do not recommend skipping the salt! It helps bring out the flavors of the other ingredients and stops my recipe from becoming overly sweet.

How to Cook Acorn Squash

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat the oven to 400 degrees F. Remove the stem of the acorn squash, then cut each one in half. Next, scoop out the pulp and seeds using a melon baller or a spoon. Place the squash cut side up on a baking sheet.

STEP TWO: Melt the butter in a microwave-safe bowl, then mix in the brown sugar and cinnamon. Baste the butter mixture onto the cut side of the squash. Use it all! Then, add a pinch of salt to each piece.

STEP THREE: Bake the acorn squash in the oven for 40-50 minutes, checking for its doneness with a fork — the interior should be easy to pierce. 

STEP FOUR: Remove the acorn squash from the oven and allow it to cool slightly before eating.

Tips for the best roasted acorn squash

• I look for an acorn squash that has an orange spot on it along with its mostly green skin with no soft spots. This gives the best sweet flavor.
• Use a strong, sharp knife to cut the squash. It has a thicker skin, so I always use a good knife for slicing!
• To help the squash sit flat on the baking sheet, I turn the squash sideways on a cutting board and cut half an inch off the bottom half before adding the butter mixture. I find this keeps the squash level so the butter mixture doesn’t run off the sides.
• I baste the squash generously and evenly throughout the whole inside so it caramelizes in the brown sugar and butter.
• To check for doneness, I poke the squash with a fork to make sure it’s nice and tender. Larger squashes will take longer than smaller ones.

Baked Acorn Squash Variations and Substitutions

• I love to switch up the flavors and use nutmeg and even pumpkin pie mix sometimes.
• Sometimes I go on a maple syrup kick and use that instead of the brown sugar for a different kind of rich caramelization.
• Acorn squash works great with sweet and savory flavors, so sometimes I will switch out the sweetness for some chili powder and garlic powder.
• I also love sprinkling some Parmesan cheese over the squash about 10 minutes before it finishes baking when making a savory version.
• When I’m tight on time, I cut the acorn squash into slices instead of halves. I find this cooks faster and only needs about 15-20 minutes at 375 degrees F.

What to Serve with My Roasted Acorn squash Recipe

For some serious comfort, I love serving my acorn squash with smothered pork chops, chicken tetrazzini, roasted whole chicken, or lasagna.

When the family is in the mood for something lighter, I find squash also goes so well with chicken bites, flank steak, navy bean soup, or pork tenderloin in the oven.

Roasted Acorn Squash FAQs

Can I Eat the Skin on Baked Acorn Squash?

Acorn squash skin is totally edible! I personally skip the skins and just eat the flesh, as does the rest of my family, but I know some people love it. 

Do I Need to Peel Acorn Squash Before Roasting It?

My acorn squash recipe doesn’t require peeling the squash beforehand. I think it’s easy to just eat the flesh out of the skin after roasting, so it saves me a step!

How To Store Acorn Squash

I store any leftovers in an airtight container in the refrigerator. I find that it keeps well for up to 4 days.

More Easy Side Dishes

• Sweet potato casserole
• Roasted baby carrots
• Maple glazed carrots
• Easy biscuits
• Air fryer butternut squash
• Velveeta mac and cheese
• Candied yams
• Cornbread stuffing
• Fall fruit salad