My Roasted Acorn Squash is a super simple recipe that is easy enough for a weeknight dinner, but delicious enough to be a holiday side dish.
There are a lot of reasons to love fall cooking. There are so many great flavors – like cinnamon, nutmeg, and curry – that go with the warmth and coziness of the season. It’s the perfect time for comfort food and soup, which are two of my favorite types of recipes to make. And then, of course, there are the seasonal ingredients, like squash.
I love acorn squash. I think it was made just to be the perfect individual sized squash. Just look at my Sausage Stuffed Acorn Squash. It is like a nature made bowl of nutrition and fiber. Whether you are stuffing your acorn squash or just topping it with sugar and butter like we are doing here, acorn squash is a bound to be your new best friend.
How to Cook Acorn Squash
Here is a brief overview of how to bake acorn squash in the oven. For the full roasted acorn squash recipe including all measurements and cooking times, scroll to the recipe card at the bottom of the post.
- Prepare your acorn squash. Carefully cut it in half and remove the seeds and pulp. Read more on this below.
- Bake the squash. Place the acorn squash cut side down on the prepared baking sheet. Bake for 30 minutes or until a skewer pierces the skin of the squash and goes through smoothly. Take it out of the oven when cooked.
- Add the butter and brown sugar. Allow them to melt into the center of the squash. Serve and enjoy!
The Best Baking Sheets!
How to Cut Acorn Squash
Because they can be quite hard and tough when ripe, here are a few tips and tricks to make cutting your squash easier.
- Tip One: Before you try to slice through it, try to pull the stem off. It might look more picture-perfect with the stem, but it just gets in the way.
- Tip Two: Soften the squash before attempting to cut it. Put it in the microwave for one minute and it will be a little easier to cut in half.
- Tip Three: Use an ice cream scoop to remove all the pulp and seeds inside. It can be difficult to get out, but using a nice metal scoop will make it easier.
Instant Pot Acorn Squash
FAQ
I don’t like eating the skin of the squash, but it does soften as it cooks and is perfectly edible.
You will know your baked acorn squash is done when the skin is tender enough that when pierced with a fork or skewer, it goes into the squash smoothly.
Because of its tough skin and round shape, please cut it very carefully. Use a sharp serrated knife and follow my tips above.
Serving Roasted Acorn Squash
I love the simplicity and rich sweetness of roasted acorn squash with butter and brown sugar. They meld into the hot squash and give it the best flavor, much like with sweet potatoes! You can serve it right in the skin, or scoop it out and mash it in a bowl.
If you want to make a meal out of baked acorn squash, I have some other acorn squash recipes to try out. Sausage Stuffed Acorn Squash is a hearty and healthy meal that is simple but delicious. Roasted squash (without the butter and brown sugar) is also the star of my Acorn Squash Soup!
Sausage Stuffed Acorn Squash
Storing and Reheating Leftovers
Store any leftover roasted acorn squash in an airtight container for up to three days. Reheat leftovers in the oven or microwave (if it has been scooped out of the shell). Always use discretion with your leftovers.
What to Serve with Roasted Acorn Squash
This baked acorn squash recipe is the perfect side dish that is easy enough for a weeknight dinner and delicious enough for a holiday meal.
If you make this roasted acorn squash recipe or any of my other recipes, let me know what you think by leaving a comment below!
Roasted Acorn Squash
Ingredients
- 2 acorn squash
- 2 tablespoons brown sugar
- 2 tablespoons butter
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
- Very carefully cut the acorn squash in half. Read my tips here. Scoop out the seeds and pulp from the centers.
- Place the acorn squash cut side down on the prepared baking sheet. Bake for 30 minutes or until a skewer pierces the skin of the squash and goes through smoothly.
- Remove the squash from the oven. Add the butter and brown sugar (1/2 tablespoon of each) to the center of each squash, allowing them to melt and combine from the heat of the squash. Serve and enjoy!
LEAVE A COMMENT