The Best Oven Roasted Acorn Squash

Why You’ll Love This Recipe

I love this dish because it’s simple to make but feels special. The natural sweetness of acorn squash gets enhanced with a touch of brown sugar, cinnamon, and nutmeg, while olive oil and a pinch of salt bring in that savory depth. The melted butter brushed on at the end gives it a gorgeous finish and a rich flavor boost. It’s one of those recipes that looks beautiful on the table and tastes even better than it looks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 medium acorn squash (about 1.5–2 pounds each), washed and dried
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon brown sugar
½ teaspoon ground cinnamon
¼ teaspoon nutmeg (optional, but recommended)
2 tablespoons unsalted butter, melted

Directions

1. I preheat my oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.

2. Using a sharp chef’s knife, I carefully cut each squash in half lengthwise and scoop out the seeds. (I like to save the seeds for roasting later.)

3. I place the squash halves cut-side up on the baking sheet.

4. I drizzle the olive oil evenly over each half, then sprinkle on salt, pepper, brown sugar, cinnamon, and nutmeg. I rub the seasonings in with my hands to make sure every bit of squash is coated.

5. I roast the squash for 35–40 minutes, checking around the 30-minute mark. I look for fork-tender flesh and golden, caramelized edges—that’s when I know it’s done.

6. After roasting, I brush each squash half with melted butter while it’s still hot. That final touch adds richness and a beautiful glossy finish.

7. I let it cool for a few minutes before serving warm.

Servings and timing

This recipe makes 4 servings and takes a total of 55 minutes—15 minutes to prep and 40 minutes in the oven. It’s ideal for a dinner side dish, holiday menu, or meal prep.

Variations

I sometimes switch things up by swapping the brown sugar for a keto-friendly sweetener like monk fruit or erythritol. For a more savory version, I skip the sugar and cinnamon and use fresh herbs like rosemary or thyme instead. If I’m feeling adventurous, I’ve also added a drizzle of balsamic glaze or maple syrup at the end for extra flavor depth.

Storage/reheating

Leftovers keep well in an airtight container in the fridge for up to 4 days. To reheat, I place them in the oven at 350°F for about 10–15 minutes until warmed through. They can also be reheated in the microwave, but I prefer the oven to keep the texture crisp around the edges.

FAQs

Do I need to peel the acorn squash?

No, I leave the peel on. It softens during roasting and is edible, but I usually scoop the flesh out when eating. The skin helps hold the shape while roasting.

Can I make this ahead of time?

Yes, I often roast the squash earlier in the day and reheat it before serving. I wait to brush on the butter until just before serving for the best flavor and texture.

Can I use other types of squash?

Definitely. This method works beautifully with butternut squash or delicata squash too—just adjust the cooking time depending on the size and thickness of the squash.

How do I know when the squash is done?

I check by piercing the thickest part with a fork. If it slides in easily and the edges look golden and slightly caramelized, it’s ready.

Can I double this recipe?

Yes, I’ve doubled it for larger gatherings. I use two baking sheets to make sure all the squash halves have enough space to roast evenly.

Conclusion

The Best Oven Roasted Acorn Squash really lives up to its name. It’s simple, flavorful, and makes any meal feel extra cozy. I love how it pairs equally well with a roasted chicken, grilled steak, or a bowl of warm quinoa. Whether I’m cooking for myself or sharing with a crowd, this recipe never fails to bring comfort and deliciousness to the table.

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