The Best Oven Roasted Acorn Squash
A cozy, caramelized acorn squash side dish that’s perfectly tender and bursting with sweet-savory fall flavors. Easy to make and guaranteed to impress at any dinner table.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting / Oven-Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
2 medium acorn squash (about 1.5–2 lbs each), washed and dried
2 tbsp (30 ml) extra virgin olive oil
1 tsp kosher salt, or to taste
½ tsp freshly ground black pepper
1 tbsp (15 g) brown sugar
½ tsp ground cinnamon
¼ tsp nutmeg (optional)
2 tbsp (28 g) unsalted butter, melted
Instructions
Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prep the Squash: Slice each acorn squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy bits (you can save the seeds to roast later if desired).
Season: Place squash halves cut-side up on the prepared baking sheet. Drizzle olive oil over the top, then sprinkle with salt, pepper, brown sugar, cinnamon, and nutmeg. Rub the seasonings gently into the flesh to coat evenly.
Roast: Bake for 35–40 minutes, until the flesh is fork-tender and the edges are caramelized and golden. Check around 30 minutes to avoid over-browning.
Finish: Remove from oven and brush each half with melted butter for a rich, glossy finish. Let cool for a few minutes before serving.
Notes
For a savory variation, skip the brown sugar and cinnamon, and use herbs like thyme or rosemary instead.
Add a drizzle of maple syrup or sprinkle of chili flakes for a sweet and spicy twist.
This recipe pairs beautifully with roasted chicken, turkey, or pork.
Leftovers can be stored in the fridge for up to 4 days and reheated in the oven or air fryer.
Find it online: https://allrecipesmade.com/the-best-oven-roasted-acorn-squash/
