This hearty oven-roasted acorn squash is sweet and savory with hints of caramel from brown sugar. It’s a classic holiday side perfect with turkey, ham or beef tenderloin and has less than 5 ingredients!
Growing up my mom would make this for us all the time once the weather got chilly and the leaves started falling. Sometimes we’d keep it simple, and others we’d add crunchy pecans, earthy cinnamon, and chewy cranberries.
Why You’ll Love Roasting Acorn Squash
Baked acorn squash is one of the easiest side dishes you can add to your holiday menu this year.
- Seasonal. Nothing screams fall and winter like freshly roasted acorn squash.
- Simple. You only need 5 ingredients!
- Effortless. Once they’re in the oven, just let time do its thing until they’re fork-tender.
- Versatile. Add a splash of whiskey, leftover sweet potatoes, or turn it into dessert with vanilla ice cream.
What is Acorn Squash?
Acorn squash is a mildly-sweet type of winter squash. It has deep ridges that run from the top to the bottom. The skin/peel ranges from dark green to yellow-orange, whereas the flesh is yellow. It’s shaped like a giant acorn, hence the name. Its thick rind is perfect for roasting and turning it into hearty edible bowls.
Ingredient Notes
A sprinkle of salt brings out the acorn squashes’ natural sweetness even more. Scroll to the recipe card at the bottom of the post for exact amounts.
- Acorn squash – They should have smooth skins and no bruises or dents in them.
- Olive oil – You can also use avocado, coconut, or vegetable oil.
- Salt – Kosher salt is best.
- Butter – Go for salted or unsalted butter. Avoid margarine.
- Brown sugar – I prefer dark brown sugar, but light brown sugar and coconut sugar work too.
How to Make Roasted Acorn Squash
It’s just like making your favorite roasted veggies but with a sweet flavor profile. Scroll to the bottom of the post for the full recipe card.
- Prep the oven. Preheat it to 375F. Line a baking sheet with parchment paper. Set it aside.
- Season it. Rub the inside of the acorn squashes with olive oil and season with salt. Place them on the prepared baking sheet with the seasoned flesh side facing downward.
- Roast them. Bake for 35-40 minutes, or until fork-tender. Remove them from the oven and set aside.
- Sweeten and serve. Flip the acorn squashes over. Add 1 teaspoon of butter and 1 teaspoon brown sugar to the center of each one. Use a fork to gently scrape the flesh away from the sides, mixing with the butter and sugar. Enjoy!
Tips & Variation Ideas
This buttery roasted acorn squash goes from sweet side dish to dessert with the help of fluffy whipped cream and ice cream.
- Make it chocolatey. This definitely turns the recipe into a full-blown dessert. Sprinkle in 2 tablespoons of mini chocolate chips, chopped Pumpkin Brownies, and add a chocolate syrup drizzle.
- Prep ahead. Roast the acorn squashes up to 3 days in advance. Reheat them, and add the butter and sugar right before dinner for an extra quick side.
- Pick them. Always choose squashes that are similarly sized so that when you roast them, they can cook evenly.
- Spike it. Add in 1/2 tablespoon whiskey or rum with the butter and brown sugar for a smokey kick of alcohol.
- Use a filling. Leftover Sweet Potato Casserole, Instant Pot Sweet Potatoes, and Sweet Potatoes with Oatmeal Pecan Streusel make a great filling for the acorn squash and help reduce food waste.
- Add ice cream. Turn the acorn squashes into ice cream bowls by adding scoops of your favorite vanilla, praline, chocolate, or salted caramel ice cream. You can even top them with whipped cream.
- More toppings. 1/4 cup caramel popcorn, candied pecans, dried cranberries, or chopped pecans will add more flavor and texture. A sprinkle of cinnamon, nutmeg or pumpkin spice works too.
What Goes With Acorn Squash?
This roasted acorn squash is a sweet side for your holiday menu. I love serving it with my Thanksgiving Turkey, Maple Smoked Turkey, or Garlic Herb Turkey Breast. Dipping the turkey in Gravy adds extra flavor too. Other veggie sides include my Asparagus with Lemon Zest and Roasted Green Beans & Mushrooms. For salad ideas, go for my Simple Arugula Salad or Kale Salad with Cranberries.
How to Store & Reheat Extras
While the acorn bowls are great, chopping them might make storage easier.
- Fridge: Place them in an airtight container for up to 4 days.
- Freezer: Wrap them in plastic wrap. Transfer to a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge.
- To reheat it: Microwave in 30-second increments until warm. You can also use the oven at 300F for 30-40 minutes.
More Thanksgiving Sides
- Garlic Herb Smashed Potatoes
- Easy Cheesy Scalloped Potatoes
- Crispy Oven Roasted Brussel Sprouts with Balsamic
- 3 Ingredient Honey Mustard Glazed Carrots
Roasted Acorn Squash
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
This buttery roasted acorn squash recipe with dark brown sugar is an effortless holiday side packed with fall flavors.
Ingredients
- 3 acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- salt, to season
- 6 teaspoons butter
- 6 teaspoons brown sugar
Instructions
- Preheat oven to 375ºF.
- Cover a baking sheet with parchment paper. Set aside.
- Place acorn squash on a baking sheet cut side up. Drizzle with olive oil, using your hand to rub around the inside of the acorn squash. Season the inside with salt.
- Flip the acorn squash over so they are cut side down.
- Bake in oven for 35-40 minutes, or until flesh is tender and you can pierce with a fork easily.
- Once the acorn squash is finished. Flip over and add 1 teaspoon of butter and brown sugar to the inside. Using a fork, gently scrap acorn squash flesh away from sides. {be careful not to pierce through the shell}
- Serve.
Nutrition
- Serving Size: 1 half squash
- Calories: 177
- Sugar: 4 g
- Sodium: 8 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 2 g
- Cholesterol: 10 mg
26 comments on “Roasted Acorn Squash”
I donāt know that Iāve ever eaten acorn squash before . . . but this definitely makes me want to try it. It looks DELICIOUS, and so fallish!
Oh Anna, you need to give it a try. It is a great fall side option, you will love it! Thanks so much for stopping by. I hope you had a wonderful Thanksgiving.
Great looking squash love the cranberries and almondsā¦ so seasonally good. Thanks for sharing it with us on foodie friday.
Thanks Diane, those are all my favorite things to add to a salad so it seemed like a good idea of a roasted squash. Was delicious! š Thanks so much for the great party, as always!
This look so delicious! I think I’m going to have to try it over the weekend! I made a stuffed acorn squash for my dinner club girls last week and made enough so I could have one for lunch Monday – Thursday. I was a little sad on Friday when I was out! I look forward to checking out more of your recipes.
Awesome! And can I just say, love that you have a dinner club. Kinda jealous, I need to start one up. š Hope you get a chance to try these girl!
Eating this right now . . . YUMMMMM!!!! I didn’t have craisins so I used golden raisins and they’re delicious in the squashy goodness : )
YEAH!!!! I know right!! I bet the golden raisins were good, still just a touch of sweet. So glad you had a chance to try it Erin!
I switch back and forth from eating acorn and butternut squash all winter long for my dinner. I get teased a lot for it! But, I love it and never get sick of squash! This looks like something I’m gonna have to try to switch up my normal! Thanks! I love this one!
haha.. your too cute. At least you know what you like and are eating vegetables. š I never get sick of squash either, they are inexpensive and super easy to make. š Hope you get a chance to try this one my friend!
This look delicious! I have never been much of a squash person, I just never knew what to do with them. I am definitely picking up an acorn squash this season and making this!! I love anything with butter and brown sugar š
Totally understand, sometimes you just don’t know what to do with a big squash. But sometimes simple is so much better! š Hope you enjoy my friend! Thanks for stopping by!
Krista this looks amazing! we love acorn squash, cant wait to try this, pinning!
Thanks! It is definitely one of my favorite fall time squashes. š Thanks for the pin!
What a beautiful dish! I have so many acorn squash laying around from my CSA box and have not had much to do with them. I can’t wait to try this!
Oh Nora, they are so good. You will love it! Plus you get to use up those squashes, extra bonus! š
I’m sooo lazy. I always buy squash pre-cut. I love the presentation of this Thanksgiving side dish. You’ve got me inspired!!
haha. your too funny! This dish is so easy, cut in halve, scoop, put in oven. Then top with whatever you have.. You can do it!!! š
This is just perfect for Fall. I love how you loaded the squash with the ingredients. So comforting!
Thanks Zainab! I usually don’t load it with ingredients, but this time I did and loved all the crunch! š Definitely perfect for the fall!
Love your dish Krista! We just had acorn squash for the first time here at our house, and we loved it! I love how you compare it to a loaded baked potato. Perfect analogy! I’m sharing your post on twitter š
Thanks Allie! It is one of my favorites, and not alot of people use that type of squash but the taste is awesome. Plus its so fun to eat out of the squash shell! š Thanks for sharing via social media. You rock! Can’t wait to see what you came up with!
I love how simple this is. I have a hard time seeing kids being intimidated by squash when it looks this good and is so easy to make. Load it up with some yummies (I say yes to crunchy almonds and cranberries!) and you’ve just won over my heart as well as my future children’s.
haha.. I know right! š It was always fun for me to eat it out of the little cup of squash, I felt so cool and fancy! š Glad your future children will enjoy this dish my friend, thanks for stopping by!
I love acorn squash! This dish looks so pretty, and so delicious! I love the combo of flavors that you used!
Me too! It’s the hidden jewel of squashes! š I hope you get a chance to try this dish, it is awesome! Thanks for stopping by Cate!