My roasted acorn squash recipe is sure to warm you up on a cold winter’s night! Roasted in the oven with butter, brown sugar, cinnamon, and a pinch of salt, it’s a yummy side dish option!
Fall and winter are the perfect seasons to make roasted vegetables! As soon as the temperatures start to drop, I immediately start craving winter squash in particular.
I like to pair acorn squash with brown sugar and cinnamon to really highlight the sweetness. It’s a wonderful side dish that only takes about 5 minutes to prep. You’ll have to have a bit of patience as it roasts (it can take up to 50 minutes) but I promise it’s worth the wait!
My roasted acorn squash recipe is hearty and tasty and adds so much to a fall or winter meal!
How to Make this Roasted Acorn Squash Recipe
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 400 degrees F. Cut each squash in half and remove the seeds using a melon baller or a spoon.
I tend to prefer the melon baller as it can cut into the seeds more easily. Place the squash cut side up on a baking sheet with parchment paper.
STEP TWO: Melt the butter in a microwave-safe bowl, then add the brown sugar and cinnamon. Stir to combine, then brush onto the cut side of the squash until there is no butter mixture remaining.
Don’t stress if a pool of butter forms — it’s supposed to be like that. Add a pinch of salt.
STEP THREE: Roast the acorn squash for 40-50 minutes. You can check for doneness with a fork — the interior should be easy to pierce.
STEP FOUR: Remove the roasted acorn squash from the oven and allow it to cool slightly before eating.
What to Serve with this Roasted Acorn Squash Recipe
- Air Fryer Pork Tenderloin
- Air Fryer Lamb Chops
- Ninja Foodi Whole Chicken
- Cast Iron Pork Tenderloin
- Mac and Cheese with Cream Cheese
- Air Fryer Rice
- Air Fryer Green Beans
- Instant Pot Scalloped Potatoes and Ham
- Cornbread Stuffing
Variations for This Roasted Acorn Squash Recipe
- Use butter, honey, or Parmesan cheese instead of brown sugar and cinnamon.
- Make it savory instead. I like the idea of combining olive oil, salt, pepper, thyme, garlic, and cayenne pepper instead of the sweet stuff. You can even add a bit of shredded cheese at the end of the cooking time for a cheesy topping!
- Add chopped pecans on top before roasting for added flavor and crunch.
- Make it a really fall-themed meal by using pumpkin spice and honey instead of cinnamon.
Chef’s Tip for Keeping Your Acorn Squash Level
There is an easy trick I love using to keep the acorn squash steady.
Before placing the butter mixture onto the acorn squash, turn the acorn squash sideways on a cutting board. Using a sharp knife, cut just half an inch off the bottom half of the squash.
Be careful not to cut much more than half an inch to avoid cutting a hole into the squash. When you place the acorn squash onto a baking sheet, it will sit flat!
How Long Does it Take to Cook an Acorn Squash?
Like most roasted squash recipes, it takes between 40-50 minutes to roast. Yes, it does require some patience.
I recommend popping it in the oven first and then starting on your main dish. You won’t even notice the time flying by — I’m sure of it!
Do You Eat the Skin on Roasted Acorn Squash?
You can if you want — acorn squash skin is completely edible when roasted. It all comes down to preference. I personally skip the skins and eat the flesh of the squash.
As a note, the seeds are also edible when roasted! Treat them like pumpkin seeds and roast them in your oven or your air fryer.
Do You Need to Peel Squash Before Roasting?
It’s not necessary for my roasted acorn squash recipe, as I typically just end up removing the flesh of the squash from the skin after it’s done roasting.
It really depends on how you plan on eating your squash, but you can be sure that you won’t have to add that extra step when you follow my recipe.
More Squash Recipes
- Mac and Cheese Stuffed Acorn Squash
- Air Fryer Acorn Squash
- Fried Butternut Squash
- Air Fryer Squash and Zucchini
- Acorn Squash Slices with Maple Syrup
- 5 Ingredient Squash Casserole
- Air Fryer Butternut Squash
- Air Fryer Squash
- 2 acorn squash
- 2 tablespoons brown sugar
- 2 tablespoons butter, melted
- 1/4 teaspoon cinnamon
- small pinch of salt
- Halve the acorn squashes and remove pulp and seeds.
- Mix together the melted butter, brown sugar, and cinnamon.
- Place the acorn squash on a baking sheet cut side up.
- Baste the butter mixture onto acorn squash (there will be a puddle inside the acorn squash).
- Sprinkle a small pinch of salt on top of the acorn squash.
- Roast the acorn squash for 40-50 minutes until a fork is able to pierce through it easily.
- Remove from the oven, let sit for 2 minutes, then enjoy!
Amount Per Serving: Calories: 130Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 84mgCarbohydrates: 20gFiber: 5gSugar: 5gProtein: 1g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.