Learn how to cook acorn squash with this easy recipe! Roasted with olive oil, maple syrup, and herbs, it's a simple, delicious fall or holiday side dish.
Jump to Recipe
This roasted acorn squash recipe is my favorite way to cook acorn squash. It’s a delicious, easy side dish for the holidays, Thanksgiving, or any fall meal. Halved and baked in the oven with olive oil and maple syrup, the squash is perfectly tender and beautifully caramelized, with a sweet and savory flavor that I absolutely love. A sprinkle of fresh herbs takes it over the top.
If you’re learning how to cook acorn squash for the first time, this recipe is a great one to start with. It highlights this fall veggie’s best qualities—its creamy texture and sweet flavor—but that’s not all. It’s the starting point for countless other acorn squash recipes, like my stuffed acorn squash and acorn squash soup. Once you master this recipe, you’ll be well on your way to cooking acorn squash like a pro!
Can you eat acorn squash skin?
Yes, you can eat acorn squash skin. Like delicata squash skin, it’s often thin enough to enjoy with the roasted squash flesh.
If you find that your squash has particularly thick skin (I often notice this with carnival squash, a colorful variety), you still don’t need to peel it. You’ll be able to easily eat it out of the skin after roasting. Simply wash the squash before cutting it!
How to Cut Acorn Squash
For this recipe, you’ll cut the squash in half vertically, from the stem end to the pointed tip.
Place it on a cutting board on one of its ridged sides, and use a sharp knife to cut through it.
If the squash is too hard to cut, you can soften it in the oven or microwave. Pierce the skin several times with a knife, then microwave it whole in 1-minute bursts or bake it for 10 minutes in a 425°F oven to make it easier to work with.
Once you cut the squash in half, use a spoon to scoop out the seeds.
How to Cook Acorn Squash in the Oven
Here’s how to cook acorn squash in 4 easy steps:
- Season the squash. Place the squash halves on a parchment-lined baking sheet, and brush them with a mixture of olive oil and maple syrup. The olive oil helps the squash soften in the oven, while the maple helps it caramelize and brings out its sweet flavor. Season with salt and pepper.
- Roast cut side down for 20 to 30 minutes at 425°F. The edges of the squash that make contact with the hot pan will caramelize.
- Flip the squash and season again. You’ll get some delicious pooling of the maple/oil mixture in the hollows of the squash halves. I like to add fresh herbs at this point too.
- Roast cut side up until tender, 10 to 15 minutes. This allows moisture to escape from the squash, concentrating its flavor.
Season to taste and serve!
Find the complete recipe with measurements below.
Seasoning Variations
- For a sweeter twist, dust the squash with warm spices like cinnamon and/or nutmeg when you flip it.
- To lean into the savory flavors, sprinkle it with a little Parmesan cheese in the last few minutes of baking.
What to Serve with Roasted Acorn Squash
This baked squash recipe is a delicious fall side dish. Add it to your Thanksgiving table alongside classic sides like stuffing and mashed potatoes, or serve it as part of a simple weeknight dinner. It pairs well with pastas, soups, and more. Try it with one of these recipes:
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave or a 325°F oven.
More Winter Squash Recipes
If you love this recipe, try one of these delicious squash dishes next:
Roasted Acorn Squash
Ingredients
- 3 medium acorn squash, halved vertically and seeded
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons maple syrup
- Sea salt and freshly ground black pepper
- Chopped fresh sage, rosemary, and/or thyme leaves, optional
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the acorn squash halves on the baking sheet cut side up.
- In a small bowl, combine the olive oil and maple syrup and whisk until thick and smooth. Brush about half onto the cut sides of the acorn squash, using just enough to lightly coat the squash. Sprinkle with salt and pepper and rub with your hands to coat. Place the squash cut side down and roast for 20 to 30 minutes, or until caramelized around the edges.
- Remove from the oven and flip the squash halves cut side up. Brush with the remaining maple mixture. Sprinkle with the herbs, if using. Return to the oven and roast, cut side up, for 10 to 15 more minutes, or until completely tender.
- Season to taste and serve.
I used slices instead of halves, dried ground sage, no rosemary and it still came out fantastic!! Will be making this again!
Yum!!!!