Sweet, savory, and slightly nutty, roasted acorn squash is the perfect Fall side dish.
One of my favorite cold-weather side dishes, oven-roasted acorn squash is lightly seasoned with honey butter and cinnamon, then baked until fork-tender.
Roasted Acorn Squash is the Perfect Side Dish Because…
- Honey and butter make acorn squash deliciously savory and sweet.
- Roasting in the oven adds great flavor with caramelized edges.
- It’s easy to prepare and full of healthy goodness.
What You Need to Roast Acorn Squash
Acorn Squash: Look for firm and heavy acorn squashes without soft spots that smell slightly sweet at the base. Choose same-sized squashes so they bake evenly, about a pound each.
Seasonings: Butter, honey, and cinnamon add baked-in flavor that makes this easy side a fall favorite!
Variations
- Switch out the honey for maple syrup or use sugar-free sweetener.
- Slice the halves before baking and sprinkle with parmesan cheese and bacon bits with fresh parsley for a savory side dish.
- For even more festive Fall flavor, season squash in Step 5 with pumpkin pie spice or apple pie spice.
How to Make Roasted Acorn Squash
- Cut the squash in half and scoop out the seeds with a spoon.
- Season cut halves with oil, salt, and pepper. Bake (recipe below).
- Brush with melted butter, honey, and cinnamon. Bake again.
- Garnish with fresh herbs before serving if desired.
Save The Seeds!
Don’t toss the seeds from the squash when they can be roasted just like pumpkin seeds and turned into a delectable snack or salad topper.
What to Serve with Roasted Acorn Squash?
Prepare roasted acorn squash as an entrée for the holiday table with stuffing, sausage, and cranberries. It’s also a festive side dish alongside a holiday turkey or spiral ham.
Storing Acorn Squash
Keep leftover roasted acorn squash in an airtight container in the refrigerator for up to 3 days and freeze portions in freezer-safe containers for up to 10 months. Add leftovers to a soup or add them to a harvest farro salad.
Fall Is All About The Squash…
Did you enjoy this Roasted Acorn Squash Recipe? Leave a comment and rating below.
Roasted Acorn Squash
Ingredients
- 2 small acorn squash or 1 large, about 2 lbs
- 1 teaspoon olive oil
- salt and black pepper to taste
- 2 tablespoons butter melted
- 1 tablespoon honey
- ¼ teaspoon cinnamon
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.
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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