The Best Oven Roasted Acorn Squash Recipe

Introduction

Oven roasted acorn squash is a simple, flavorful side that brings out the natural sweetness of this autumn favorite. With warm spices and a touch of brown sugar, it turns tender squash into a cozy, caramelized treat perfect for any meal.

Ingredients

• 2 medium acorn squash, about 1.5-2 pounds each, washed and dried
• 2 tablespoons (30ml) olive oil, extra virgin for a richer flavor
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper, freshly ground if possible
• 1 tablespoon (15g) brown sugar, for a caramelized touch
• 1/2 teaspoon ground cinnamon, for warm, cozy vibes
• 1/4 teaspoon nutmeg, optional but adds depth
• 2 tablespoons (28g) unsalted butter, melted for that golden finish

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Wash the acorn squash and dry them thoroughly. Using a sharp chef’s knife, slice each squash in half lengthwise and scoop out the seeds with a spoon.
2. Step 2: Place the squash halves cut-side up on a baking sheet lined with parchment paper. Drizzle olive oil over each half, then sprinkle with salt, pepper, brown sugar, cinnamon, and nutmeg. Rub the seasonings into the flesh with your hands for even flavor.
3. Step 3: Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is fork-tender and the edges are golden and caramelized. Check at 30 minutes to ensure nothing is burning.
4. Step 4: Remove the squash from the oven and brush the melted butter over each half for a glossy, rich finish. Let the squash cool for a couple of minutes before serving.

Tips & Variations

• For a nutty twist, sprinkle some toasted pecans or walnuts on top before serving.
• Swap brown sugar for maple syrup if you want a different natural sweetness.
• Instead of butter, try melting a bit of coconut oil for a subtle tropical flavor.
• Save the scooped seeds, toss with olive oil and salt, and roast them for a crunchy snack.

Storage

Store leftover roasted acorn squash in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in the oven at 350°F (175°C) for about 10 minutes or microwave until heated through. Avoid overheating to keep the squash tender and moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast acorn squash without cutting it in half?

Roasting squash whole is possible but takes much longer and can result in uneven cooking. Halving the squash allows it to cook faster and caramelize beautifully.

Is acorn squash healthy?

Yes, acorn squash is low in calories and rich in fiber, vitamins A and C, and antioxidants, making it a nutritious addition to your diet.

The Best Oven Roasted Acorn Squash Recipe

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This recipe for The Best Oven Roasted Acorn Squash offers a simple and delicious way to enjoy seasonal squash. Roasting the acorn squash enhances its natural sweetness and caramelizes the brown sugar and spices, creating a warm, cozy, and flavorful side dish that pairs beautifully with fall meals or holiday dinners.

• Author: Sana
• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Total Time: 45-50 minutes
• Yield: 4 servings (1 half squash per serving) 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Acorn Squash

• 2 medium acorn squash, about 1.5–2 pounds each, washed and dried

Seasonings

• 2 tablespoons (30ml) olive oil, extra virgin
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon (15g) brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg (optional)

Finishing

• 2 tablespoons (28g) unsalted butter, melted

Instructions

1. Preheat and Prepare Squash: Preheat your oven to 400°F (200°C). Rinse each acorn squash thoroughly to remove any dust. Using a sharp chef’s knife, slice each squash in half lengthwise, then scoop out the seeds with a spoon. You can save the seeds for roasting if desired.
2. Season Squash Halves: Place the squash halves cut-side up on a baking sheet lined with parchment paper for easy cleanup. Drizzle the extra virgin olive oil over each half. Sprinkle kosher salt, freshly ground black pepper, brown sugar, ground cinnamon, and nutmeg evenly on the cut surfaces. Rub the seasonings gently with your hands to distribute the flavors thoroughly.
3. Roast the Squash: Put the baking sheet into the preheated oven and roast the squash for 35-40 minutes. Check at 30 minutes to ensure nothing is burning. The squash is ready when the flesh is fork-tender and the edges have a slight golden, caramelized appearance.
4. Finish with Butter: Remove the squash from the oven and immediately brush each half with melted butter to add a rich, glossy finish. Let the squash cool for a couple of minutes before serving for the best flavor and texture.

Notes

• For a vegan version, substitute melted unsalted butter with melted coconut oil or a plant-based butter alternative.
• If preferred, add a pinch of cayenne or chili powder for a subtle spicy kick.
• Roasted acorn squash can be served as a side dish or scooped out and added to salads, grain bowls, or soups.
• Leftover squash can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: oven roasted acorn squash, roasted acorn squash recipe, fall side dish, easy roasted squash, healthy autumn recipe