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Sweet, savory, and slightly nutty, oven-roasted acorn squash is lightly seasoned with honey butter and cinnamon, then baked until fork-tender for a perfect fall side dish.
Holly’s Recipe Highlights
- Flavor: Honey and butter make acorn squash deliciously sweet and savory with a touch of spice.
- Technique: Roasting at a high temperature brings out deep flavor and a golden color with caramelized edges.
- Serving Suggestions: Serve it as a simple weekday side, or with stuffing, potatoes, and cranberries for a festive holiday dish. It pairs perfectly with turkey or ham.
Easy Ingredients
- Acorn Squash: Look for firm and heavy acorn squash without soft spots that smell slightly sweet at the base. Choose similarly sized squash, about a pound each, so they bake evenly.
- Seasonings: Butter, honey, and cinnamon add baked-in flavor and a touch of sweetness that make this a fall favorite.
Sweet & Savory Switches
- Switch out the honey for maple syrup, brown sugar, or a sugar-free sweetener.
- Sprinkle the squash with Parmesan cheese and bacon bits with fresh parsley for a savory side dish.
- Try replacing the cinnamon with pumpkin pie spice or apple pie spice.
How to Roast Acorn Squash
- Cut the squash in half and scoop out the seeds with a spoon.
- Season the cut halves (full recipe below) and bake face down.
- Turn over and brush with the remaining ingredients then bake again.
Leftover Squash?
- Keep leftovers refrigerated for up to 3 days. Try adding them to soup or add them to a harvest farro salad.
- Freeze in a zippered freezer bag for up to 10 months.
- Thaw in the refrigerator overnight, then reheat in a 350°F oven for about 15 minutes, or microwave in 30-second bursts until heated through.
Cozy Up With Savory Squash
Did you enjoy this Roasted Acorn Squash? Leave a comment and rating below.
Roasted Acorn Squash
Sweet & savory roasted acorn squash is an elegant side dish that's perfectly roasted until tender.
Ingredients
- 2 small acorn squash or 1 large, about 2 lbs
- 1 teaspoon olive oil
- salt and black pepper to taste
- 2 tablespoons unsalted butter melted
- 1 tablespoon honey
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 400°F. Line a baking pan with a sheet of parchment paper.
- Cut the acorn squash lengthwise and scrape out the pulp and 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 in a microwave-safe bowl.
- 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 creamy soup, or lightly fried on the stove. Add it to soups, stews, or even chili.
- It can also be frozen in an airtight container or zippered freezer bag for up to 10 months.
Nutrition Information
Calories: 162 | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 52mg | 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
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I have a similar recipe that I make and put cut up Granny Smith apples dusted in flour in the cavity.
Stephen, the addition of apples sounds like a delicious twist.