• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Savor the Flavour

  • Recipe Index
  • About Us
  • Services
  • Contact
    • Privacy Policy/Disclaimer
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Summer Recipes
  • Recipe Index
  • About Us
  • Our Shop
  • Services
  • Contact
×
Home » Recipes » Veggie Side Dish Recipes

Roasted Acorn Squash

Published: Sep 14, 2018 · Modified: Dec 12, 2024 by Brooke Fajcz · As an Amazon Influencer, we earn from qualifying purchases.

1217 shares
  • 225
Jump to Recipe

Acorn squash and autumn--they just go together.  Our roasted acorn squash recipe is simple, healthy, and easy to make making it your new fall dinner favorite!

Looking to add variety to your roasted vegetable side dishes? We think you'll love our roasted cabbage wedges and roasted sweet potatoes with cranberries.

slices of roasted acorn squash on a white plate
Jump to:
  • Ingredients
  • How to Make Acorn Squash
  • Recipe FAQs
  • Serve
  • Expert Tips
  • More Veggie Side Dishes You'll Love
  • Recipe
  • Comments

Ingredients

glass bowls of ingredients for roasted acorn squash

Our roasted acorn squash recipe takes simple pantry staples that are easy to find. Let's talk about some of the key ingredients.

  • Vegetable: Select squashes with a dull rind and a sturdy stem that had little to no orange.
  • Dairy: We used melted salted butter, but you could substitute that for vegan butter or margarine if you are allergic to dairy.
  • Aromatics: We used freshly minced garlic for the best flavor.
  • Spices: We used fresh thyme leaves, white pepper, and table salt.

See recipe card for full information on ingredients and quantities.

How to Make Acorn Squash

Making roasted acorns is super easy and requires only a few simple steps. Start by gathering all your ingredients together.

rinsing and halving acorn squash
  1. Wash the squashes and pat them dry. (image 1)
  2. Select a large, sharp knife and slice vertically close to the stem, then pull the two halves apart. (image 2)
scooping seeds from acorn squash and slicing it
  1. Scoop out the seeds and pulp with a spoon, reserving the seeds for roasting. (image 3)
  2. Turn the flesh side down on board and cut into one-half inch slices.  Remove any remaining strings of pulp with a paring knife. (image 4)
making the garlic herb butter for the roasted squash
  1. Measure out the ingredients for the garlic herb butter. Melt the butter, then stir in the spices and garlic. (image 5)
  2. Cook for a couple of minutes to release the flavors. (image 6)
brushing garlic butter on sliced squash
  1. Line a baking sheet with foil or parchment paper and arrange the acorn rings in two rows facing in the same direction. Brush each acorn ring with the butter mixture. (image 7)
  2. Cook at 400°F for 20 minutes. Turn each ring over and brush with remaining butter and spices, then rotate the tray and bake for another 20 minutes. Arrange the roasted slices on a plate and serve warm. (image 8)

    If you have never tried roasted acorn squash before, I encourage you to do so. It's simple, tastes fantastic, and is very healthy. Plus, it might become your new favorite fall vegetable.

Recipe FAQs

Is acorn squash healthy?

Yes, this variety of winter squash is high in vitamin C, potassium, magnesium, beta-carotene, and fiber. It's also pretty low-calorie and low in fat.

Is acorn squash and butternut squash the same? 

No, while they are both a part of the winter squash family and can be cooked in similar manners, they are quite different in terms of flavor, color, shape and nutrition.

How do you eat acorn squash?

Acorn squash is typically served as a side dish though it can also be stuffed with a filling (like stuffed bell peppers) and roasted in the oven.

Does acorn squash taste good?

Yes, it cooks up with a tender, yet firm texture and a slightly nutty flavor. It works well seasoned with sweet flavors as well as savory flavors such as in our recipe.

Which is healthier butternut or acorn squash?

While both are healthy options, they do have some significant differences. In terms of calories, the butternut is quite a bit lower per cup with 82 calories versus 115 in a serving of acorn squash. Butternut squash also fairs a little better at providing more vitamin A and vitamin C while containing fewer carbs while the acorn contains a bit more fiber, magnesium, potassium, and manganese.

How do you store roasted acorn squash?

Make Ahead: Make the garlic herb butter ahead of time, and brush it onto each acorn ring. Roast the acorns just before you plan on serving it.
Leftovers: If you have any leftovers, cover tightly with cling wrap or place them in an airtight container and store them in the fridge for up to 3 days.

Serve

If you are looking to round out your meal with another vegetable side dish, try Brussels sprouts or cut them up to make a slaw.

If you're looking for other roasted vegetable side dishes, make sure to try our recipes for roasted cabbage wedges, marinated red onions, and roasted kernel corn.

holding a white plate of sliced, roasted acorn squash.

Expert Tips

  • Select mostly dark green with little to no orange squashes that have a dull rind and a sturdy stem.
  • Use a sharp chef's knife to cut vertically close to the stem.
  • Save the seeds and roast them later.
  • Use a sharp knife to remove any remaining strings of pulp.
  • Use butter for the best flavor.

More Veggie Side Dishes You'll Love

  • white serving bowl filled with collard greens
    Southern Collard Greens
  • white bowl of kale and mushrooms
    Sautéed Kale and Mushrooms
  • plate of sauteed beet greens with a fork
    Sautéed Beet Greens
  • six bowls of bell peppers cut in different ways.
    How to Cut Bell Peppers

If you liked this recipe and found it helpful, give it some love by sharing!

Follow us on Pinterest, Instagram, YouTube, Threads, and Facebook for more crave-worthy recipes!

The pleasure of a 5-star review would be greatly appreciated!

Recipe

sliced roasted acorn squash on a plate

Roasted Acorn Squash

Our simple recipe shows you how to roast and cut an acorn squash.  This Thanksgiving side dish is easy and healthy.  Just cut in half, scoop out the seeds, slice into rings, brush with butter and spices, and bake in the oven.  You’ll have a fall dinner favorite!
5 from 2 votes
Print Pin FavoriteSaved! Rate
Course: Dinner
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 4 servings
Calories: 198kcal
Author: Brooke & Emma

Ingredients
 

  • 2 acorn squash
  • 4 tablespoons salted butter, melted
  • 1 tablespoon fresh thyme leaves
  • 1 heaping tablespoon garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon white pepper
Keep your screen on while you work!

Instructions

Cutting the Acorn Squash

  • Rinse and blot dry the squashes.  Slice each one in half from the bottom with a large, sharp chef's knife, cutting right beside the stem.  Pull the two halves apart.
  • Scoop out the flesh and seeds with a large metal spoon and place them in a bowl.  Reserve the seeds to make roasted squash seeds.  Trim off any stringy pulp with a sharp paring knife.
  • Turn each half flesh side down on the cutting board and cut into ½ inch slices.  Discard the top and bottom pieces.

Cooking the Acorn Squash

  • Preheat the oven to 400 F, and line a cookie sheet with parchment paper or foil.  Lay the slices in two rows on the baking tray.
  • Melt the butter in a small saucepan over medium-high heat.  Once melted, remove the pan from the heat and stir in the thyme, salt, pepper, and garlic.
  • Brush each acorn slice with the butter mixture by using a small pastry brush.
  • Cook for 20 minutes, then flip over each slice and brush with the remaining butter spice mixture.
  • Rotate the sheet and cook for another 20 minutes, or until the roasted squash is fork tender.
  • Transfer the roasted acorn slices to a pretty plate or platter.  Serve immediately while still warm.

Video

Notes

  • Select mostly dark green acorns with little to no orange colors that have a dull rind and a sturdy stem.
  • Use a sharp chef's knife to cut vertically close to the stem.
  • Save the seeds and roast them later.
  • Use a sharp knife to remove any remaining strings of pulp.
  • Use butter for the best flavor.

Nutrition

Calories: 198kcal (10%)Carbohydrates: 25g (8%)Protein: 2g (4%)Fat: 12g (18%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mg (10%)Sodium: 699mg (30%)Potassium: 787mg (22%)Fiber: 4g (17%)Sugar: 1g (1%)Vitamin A: 1230IU (25%)Vitamin C: 27mg (33%)Calcium: 85mg (9%)Iron: 2mg (11%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

Tried this Recipe? Tag us Today!Mention @savortheflavourblog or tag #savortheflavour!
« Crusty English Bloomer Bread
Maple Walnut Bundt Cake »

Reader Interactions

Comments

  1. Alex

    January 03, 2020 at 12:07 pm

    5 stars
    The squash is soft and the skin is chewy. I really like the smell of the baked squash with the garlic and spices!

    Reply
    • Emma

      January 03, 2020 at 12:09 pm

      Acorn squash does have a delicious aroma when it is roasted! I'm glad you enjoyed it.

      Reply
  2. Beth

    January 03, 2020 at 12:00 pm

    5 stars
    I like the taste of this squash when it's sprinkled with garlic and thyme. This was so tasty that I ate a second piece!

    Reply
    • Emma

      January 03, 2020 at 12:03 pm

      Wow, Beth! I'm glad that the acorn squash was that yummy!

      Reply
  3. Emma

    October 23, 2019 at 3:01 pm

    For years, I didn't know how great acorn squash smells and tastes! I'm glad that you like it too, Beth.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

two ladies with brown hair smiling in a kitchen.

Welcome to our kitchen!

We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

More about us →
logos of newspapers and companies that featured Savor the Flavour.

Cool off with this Watermelon Slushie Mocktail!

two glasses of watermelon slushie with a bowl of watermelon

Summer Recipes

  • bowl of Brunswick stew with a wooden spoon.
    Georgia Brunswick Stew
  • large white bowl filled with cowboy caviar
    Cowboy Caviar
  • bowl of Chick-fil-A market salad with forks
    Copycat Chick-fil-A Market Salad
  • half of a chicken, bacon, and apricot pie on a white plate.
    Chicken, Bacon, and Apricot Pies

Popular Posts

  • baked Cuban bread on a wire cooling rack.
    Homemade Cuban Bread (Pan Cubano)
  • glass bottle filled with Caesar dressing
    Caesar Salad Dressing
  • person holding a spoonful of black bean soup
    Panera Black Bean Soup (Copycat Recipe)
  • slices of tomato basil bread on a cutting board
    Panera Tomato Basil Bread

Footer

↑ back to top

About

  • Shop Our Store
  • Work with Us
  • Press
  • Services

Follow Us

  • Instagram
  • YouTube
  • Pinterest
  • Facebook

Connect

  • Contact Us
  • Privacy Policy
  • Accessibility

As an Amazon associate, we may earn a commission from qualifying purchases.

Copyright © 2017-2025 Savor the Flavour