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.
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Ingredients
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.
How to Make
Making roasted acorns is super easy and requires only a few simple steps. Start by gathering all your ingredients together.
- Wash the squashes and pat them dry.
- Select a large, sharp knife and slice vertically close to the stem, then pull the two halves apart.
3. Scoop out the seeds and pulp with a spoon, reserving the seeds for roasting.
4. Turn the flesh side down on board and cut into one-half inch slices. Remove any remaining strings of pulp with a paring knife.
5. Measure out the ingredients for the garlic herb butter. Melt the butter, then stir in the spices and garlic.
6. Cook for a couple of minutes to release the flavors.
7. 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.
8. 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.
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
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.
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.
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.
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.
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.
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.
Store
- 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.
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.
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Recipe
Roasted Acorn Squash
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
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.
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
Serving sizes and nutritional information are only an estimate and may vary from your results.
Our roasted acorn squash recipe post was originally published on Sept. 14, 2018.
Alex
The squash is soft and the skin is chewy. I really like the smell of the baked squash with the garlic and spices!
Emma
Acorn squash does have a delicious aroma when it is roasted! I'm glad you enjoyed it.
Beth
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!
Emma
Wow, Beth! I'm glad that the acorn squash was that yummy!
Emma
For years, I didn't know how great acorn squash smells and tastes! I'm glad that you like it too, Beth.