Learn How to Roast Acorn Squash with this easy step-by-step guide. This method works well with any kind of squash and is great served as a side dish or used in recipes for soups, baking, and more.
If you are looking for more healthy acorn squash recipes, try this Wild Rice Stuffed Squash, Roasted Squash with Cinnamon, or add a little to this Root Vegetable Mash, perfect for fall and the holidays.
How to Roast Acorn Squash
Oven roasted acorn squash is my favorite way to cook and enjoy it. Whether you need roasted squash for a recipe or you want to serve it as a side dish on it’s own, roasting is a super easy method that is mostly hands-off.
Email This Recipe
Get a link to this recipe emailed so you can save it for later + get all the latest Carefree Kitchen recipes!
By submitting this form you consent to receive emails from The Carefree Kitchen
The basic recipe uses just a little olive oil, salt, and pepper. But, you can feel free to season with other herbs and spices like thyme, garlic, paprika, and red pepper flakes. If you want to go a little sweet, brown sugar also tastes amazing! Keep reading for more step by step instructions, tips, and serving suggestions.
Ways to use Roasted Acorn Squash
- Pie. I love to use acorn squash in my pumpkin pie recipe. It gives it just a little different flavor and it is delicious!!
- Soup. Roasted acorn squash is the perfect base to a delicious soup. Add some cream, thyme, and garlic, and wowza, yummy! Or, try this Creamy Curry Squash Soup or Acorn Squash Soup.
- Salad. Roasted squash is also amazing in salad. You can dice it into big chunks, with some chicken, on a bed of spring mix lettuce with some pine nuts, feta cheese, and a balsamic dressing, you’ve got yourself a terrific salad!
- Casseroles. Try this with a pecan crumble topping or spread on a veggie lasagna.
- Pizza. Have you ever tried squash on pizza? Dooooo it!
- As is with a side of Cottage Cheese – yum!
Ingredients You Will Need
- Acorn Squash – I love the flavor of acorn squash, and they are a perfect size for roasting. You can also use this recipe to roast butternut squash, spaghetti squash, or any other type of squash.
- Avocado Oil – this is to brush over the squash before roasting. You could also use olive oil, coconut oil, or any other type of cooking oil.
- Salt and Pepper – this is added to taste just before baking.
How To Cook Squash in the Oven
- Half and clean the squash. Using a sharp knife, cut your acorn squash in half and scrap out the seeds with a large spoon. Line a baking sheet with parchment paper and lay your squash halves with the flesh side up.
- Season the acorn squash halves. Brush with olive oil and sprinkle with salt and pepper, then flip so the squash are flesh side down.
- Bake. Bake in a preheated 400 degree oven for 40-60 minutes, or until you are able to stick a fork or long toothpick into the flesh easily.
- Use immediately or store. Remove from the oven and let cool slightly before serving immediately or cooling and using for another recipe. Enjoy!
Recipe Tips
- If you are using a bigger squash, use your chef’s knife and cut the squash into smaller pieces— about 5″ squared or even 5″ irregular shaped pieces.
- If I’m planning to eat this squash plain, I like to add a dusting of salt and pepper. If I’m planning to bake a pie with it, I just brush it with olive oil.
- One thing to keep in mind when you are roasting one of the bigger squash is to make sure all our pieces of squash are the same size.
- You can use a sharp knife to cut them into evenly sized pieces. The smaller the pieces of squash, the quicker it will roast in the oven.
Frequently Asked Questions
Yes, it’s perfectly edible so feel free to eat the skin if you would like.
Because of the large grooves, it’s almost impossible to peel acorn squash before cooking it. It’s easiest to just wait and peel after you cook it. Or, go ahead and eat the roasted skin!
Remove the stem, then lay the acorn squash on its side on a large cutting board. Using the palm of our hand, give the knife a couple of good whacks into the squash. When your knife is wedged inside, lift and pound the entire thing on the cutting board. This should split the knife through the center.
If your squash isn’t cut all the way through at this point, use your hands to pull the acorn squash apart. Use a knife to clean up the edges if necessary.
For an average acorn squash that is cut in half, about 5-6″ at its widest, and about an inch thick, it should take about 45 minutes to bake at 400 degrees. You are looking for the flesh to become fork tender all the way through. The larger the squash, the longer it will take to cook.
Oven Roasted Acorn Squash Recipe
Ingredients
- 2 large acorn squash
- 2 tablespoons avocado oil
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees F.
- Using a sharp knife, cut your acorn squash in half and scrap out the seeds with a large spoon. Line a baking sheet with parchment paper and lay your squash halves with the flesh side up. Brush with olive oil and sprinkle with salt and pepper, then flip so the squash are flesh side down.
- Bake in your preheated oven for 40-60 minutes, or until you are able to stick a fork or long toothpick into the flesh easily.
- Remove from the oven and let cool slightly before serving immediately or cooling and using for another recipe. Enjoy!
Notes
Nutrition
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest, Instagram and Tiktok for more!
More of the Best Fall Recipes
- Quick Dinner Rolls
- Parker House Rolls
- Skinny Vegetable Soup
- Taco Soup Recipe
- Loaded Potato Soup
- Easy Lasagna Soup
- Healthy Recipes
- More Fall Recipes
- More Winter Recipes
This is a step by step guide on how to roast acorn squash. This method works well with any kind of squash. You can use this oven roasting method on squash you plan to bake with or enjoy on its own.
Categories:
Christmas, Dairy-Free, Fall Recipes, Gluten-Free, Healthy, Holiday Favorites, Nut-Free, Sides, Thanksgiving, Vegan, Vegetarian, Veggies,
super easy instructions made roasting these a breeze.