Honey Butter Roasted Acorn Squash

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Roasted Acorn Squash is the perfect addition to any meal. In the Fall, bins at the supermarket are overflowing with all kinds of colorful squashes so bring one home and give this recipe a try! 

The acorn squash with its green skin and yellow flesh is the perfect pick for this sweet and savory recipe. This squash has a subtle nutty and sweet flavor. When cooked, it has a smooth consistency that makes it great for mashing or adding to a creamed soup.

close up of plated Honey Butter Roasted Acorn Squash

Sweet & Savory Acorn Squash

  • A little bit of butter and honey, and a sprinkling of cinnamon make this recipe both sweet and savory.
  • Cooking squash is not hard and requires little prep time.
  • Roasting in the oven enhances the naturally sweet flavor of the squash.
  • Butter and honey are brushed over the squash adding even more rich and sweet flavor.

Honey Butter Roasted Acorn Squash ingredients with labels

What’s in Roasted Acorn Squash?

THE SQUASH: Acorn squash is slightly round and green (with an orange splotch). There are other varieties like the golden acorn squash (which is yellow). When buying squash, make sure that it has an even firmness to the skin.

THE FLAVORINGS: After the squash is cooked for a bit, melted butter and honey are brushed over the flesh and it is cooked for a little longer, infusing the flesh with the savory and sweet additions.

VARIATIONS: Omit the honey and add some maple syrup or brown sugar. Make a stuffed squash by adding a mixture of nuts, seeds, and an apple. Or sprinkle some parmesan cheese over the top.

process of cooking Honey Butter Roasted Acorn Squash

How to Cut Acorn Squash

There is no need to peel the rippled skin of the acorn squash unless it is being chopped raw to toss in a soup, stew, or stir fry. Roasting it whole in the oven makes it easier to scoop out the flesh.

To roast, slice the squash in half starting from stem to tail (the long part of the squash). This makes for a flatter squash that cooks more evenly in the oven.

How to Roast Acorn Squash

A few steps to sweet and savory squash in the oven!

  1. Cut squash & brush with olive oil. Roast in the oven per recipe below.
  2. Melt butter & honey. Flip squash over and brush with honey cinnamon butter.
  3. Continue roasting until tender.

Honey Butter Roasted Acorn Squash with butter mixture on top

Tips & Tricks

  • Swap out the cinnamon for any warm spice blend like pumpkin pie spice or apple pie spice.
  • Keep those seeds for roasting, just like pumpkin seeds. Place them on a baking tray. Drizzle with 1 teaspoon of oil and seasonings, and roast in a 350°F oven for 15-20 minutes.
  • Cut and prepare the squash in advance, place it on a baking tray and have it ready to cook.
  • Any leftovers can be served chilled in a salad (they’re great in a winter salad) made into a creamed soup or lightly fried on the stove. Add it to soups, stews, or even chili.

So Much Squash!

Did you make this Honey Butter Roasted Acorn Squash? Be sure to leave a rating and a comment below! 

close up of plated Honey Butter Roasted Acorn Squash
5 from 4 votes
Review Recipe

Honey Butter Roasted Acorn Squash

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
This sweet & savory acorn squash is so easy, elegant, & perfectly roasted until tender!

Ingredients

  • 2 small acorn squash or 1 large, about 2 lbs
  • 1 teaspoon olive oil
  • salt & pepper to taste
  • 2 tablespoons butter
  • 1 tablespoon honey
  • ¼ teaspoon cinnamon

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Instructions

  • Preheat oven to 400°F. Line a large pan with parchment paper.
  • Cut acorn squash in half lengthwise and scoop out the seeds.
  • Brush squash with olive oil and season with salt and pepper. Place face down in a baking dish and cook for 15 minutes.
  • While the squash is cooking, melt the butter, honey, and cinnamon in the microwave.
  • Once done, remove the squash from the oven and flip them over, brushing them with the butter mixture and cooking for another 15 minutes.
  • Garnish with fresh herbs if desired.

Recipe Notes

  • Swap out the cinnamon for any warm spice blend like pumpkin pie spice or apple pie spice.
  • Keep the seeds for roasting, just like pumpkin seeds. Place them on a baking tray. Drizzle with 1 teaspoon of oil and seasonings, and roast in a 350°F oven for 15-20 minutes.
  • Cut and prepare the squash in advance, place it on a baking tray and have it ready to cook.
  • Any leftovers can be served chilled in a salad (they're great with kale) made into a creamed soup or lightly fried on the stove. Add it to soups, stews or even chili.
  • It can also be frozen and will last in the freezer for up to 10 months.

Nutrition Information

Calories: 162, Carbohydrates: 27g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 57mg, Potassium: 753mg, Fiber: 3g, Sugar: 4g, Vitamin A: 966IU, Vitamin C: 24mg, Calcium: 74mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Side Dish
Cuisine American
brushing butter mixture on squash to make Honey Butter Roasted Acorn Squash with finished dish and a title
close up of Honey Butter Roasted Acorn Squash with writing
close up of Honey Butter Roasted Acorn Squash with writing
top view of Honey Butter Roasted Acorn Squash with butter mixture and writing

 

About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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