Roasted Acorn Squash

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 winter side dish.

Roasted acorn squash

This roasted acorn squash recipe is my favorite way to cook acorn squash. It couldn’t be simpler: just cut the squash in half, scoop out the seeds, and bake it with olive oil, savory herbs, and a drizzle of maple syrup. After roasting, the squash is amazingly tender, with a subtly sweet, nutty flavor. Who says recipes have to be complicated in order to be delicious?!

This roasted squash is an easy side dish for fall weeknights, but it tastes so good that it would fit right in at Thanksgiving dinner too. Whether you’re learning how to cook acorn squash for the first time or just experimenting with a new preparation, I hope you love it as much as I do!

Dark green acorn squash on a cutting board

How to Cook Acorn Squash

This method for how to cook acorn squash is simple! Start by turning the oven to 425°F. While it preheats, cut the squash.

How to Cut Acorn Squash

One of the BEST things about this acorn squash recipe is that it doesn’t require any peeling!

Just rinse each squash with cool water, and pat it dry.

Place it on a cutting board, and use a sharp knife to slice it in half vertically from the stem to the pointed tip.

Squash too hard to cut?

Pierce it several times with a sharp knife.

Microwave it in 1-minute bursts, or roast it whole for about 10 minutes, until it’s soft enough to cut.

Scooping seeds out of acorn squash

Then, use a spoon to remove the seeds and stringy flesh from each squash half.

Drizzling olive oil over squash halves on baking sheet

How to Bake Acorn Squash

Line a large baking sheet with parchment paper.

Place the squash halves cut side up on the baking sheet. (Cut side down works too, but I prefer the slightly firmer texture that you get when you roast it cut side up.)

Drizzle each half with olive oil and maple syrup, and sprinkle it with salt and pepper. Use your hands to rub in the seasonings. Then, sprinkle the squash with chopped fresh sage and rosemary.

Rubbing halves with oil and maple syrup

Bake for 25 to 40 minutes, or until it’s tender and golden brown around the edges. The exact timing will depend on the size and freshness of your squash.

That’s it!

Find the complete recipe with measurements below.

Acorn squash halves with sage on baking sheet

How to Serve Roasted Acorn Squash

This recipe is a delicious fall side dish. Pair it with a simply cooked protein for an easy weeknight dinner, or add it to your Thanksgiving table.

The simple roasted squash is wonderful as is, but if you’d like to dress it up more, feel free! Here are a few topping ideas to get you started:

  • Drizzle the roasted squash with apple cider vinegar dressing.
  • Top it with a pat of butter for extra richness.
  • Sprinkle it with grated Parmesan cheese.
  • Add more fresh herbs—thyme and parsley pair perfectly with roasted squash.
  • Dust the squash with warm spices like cinnamon and nutmeg.
  • Stuff it with whole grains like herbed farro or wild rice.

How do you like to serve this baked squash? Let me know in the comments!


Store leftovers in an airtight container in the refrigerator for up to 4 days.

Roasted acorn squash recipe

More Winter Squash Recipes

Looking for more acorn squash recipes? Try my stuffed acorn squash or acorn squash soup!

You’ll love these other winter squash recipes too:

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Roasted Acorn Squash

rate this recipe:
5 from 21 votes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves 6
This roasted acorn squash recipe is a simple, delicious fall side dish! Maple syrup and fresh herbs fill it with sweet and savory flavor.


  • 3 acorn squash, halved vertically and seeded
  • Extra-virgin olive oil, for drizzling
  • Maple syrup, for drizzling
  • Chopped fresh sage and/or rosemary
  • Sea salt and freshly ground black pepper


  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Place the acorn squash halves on the baking sheet cut side up. Drizzle with olive oil and maple syrup and sprinkle with salt and pepper. Use your hands to coat the squash. Sprinkle the sage and/or rosemary into the center of the squash. Roast until the squash is tender and golden brown around the edges, 25 to 40 minutes depending on the size of your squash.
  • Season to taste and serve. Find additional serving suggestions in the blog post above.


For an easy variation, you can roast the squash in slices instead of halves. Use the same method to season them, but cut the squash halves into 1/2-inch half-moons. Roast them until tender, for 25 to 30 minutes. I like to use this method when I add acorn squash to fall salads like this one.




5 from 21 votes (10 ratings without comment)

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Rate this recipe (after making it)

  1. Hettie

    5 stars
    First-rate recipe! So simple and quick and delicious.

    • Jeanine Donofrio

      I’m so glad you loved it!

  2. sue from airbnb%20Red%20Hse%20with%20Mtn%20magic,%20TC

    5 stars
    im not a lover ofsquash except pumpkin. but I am now! i Love this recipe and I now Love acorn squash!
    Suggest rosemary be added in recipe ingredients. Im eating this twice a month now

    • Phoebe Moore (L&L Recipe Developer)

      Hi Sue, so glad you love the acorn squash!

  3. eleanor

    Cutting vertically from stem to end means cutting it in half the wrong way. I think you mean cut it in the middle of the squash leaving the stem and end intact?

  4. Gillian

    Don’t swap the maple syrup for honey like I did. I guess honey is combustable and you will have burnt, uncooked squash

  5. Victoria

    5 stars
    Such a classic recipe. You can’t go wrong with it! Love the images on this page… they make my mouth water.

  6. Sabrina from

    works for me! I really like the idea of apple cider vinegar dressing.with it too, thank you!

  7. Kim

    5 stars
    I love how pretty your presentation was. I found three different colors of acorn squash, and followed your directions to the letter. I had to cook them at home, deliver to Mom’s for Thanksgiving, where we reheated in the oven, with a piece of foil over the top. My young niece says that she is going to have to cook White Acorn squash all the time now. (I’m going to forward her a link to your recipe).

    • Jeanine Donofrio

      Hi Kim, I’m so glad everyone enjoyed them!

  8. M

    5 stars
    This is fucking delicious.

    • Jeanine Donofrio

      I’m glad you enjoyed it 🙂

  9. Joann Robbins

    Happy Friday, I am presently roasting acorn squash simply. My method is you way of temperature oven. My seasoning: coating with maple syrup, cinnamon and pumpkin spice with Everything Seasoning sprinkle.
    It smells so warm and cozy in here. Thank you. I also like others of your recipes I will experience. God BLESS.

    • Jeanine Donofrio

      I hope you enjoy the squash and I’m glad you’re enjoying the aromas!

  10. Rita

    5 stars
    The maple roasted acorn squash was delicious!
    I didn’t have fresh herbs so I used the dried variety I had in hand. Turned out great This recipe is a keeper!

  11. Gareth Barry

    5 stars
    Great vegetarian recipe, i want to try this at home!

  12. Hasley

    5 stars
    Great vegetarian recipe!

  13. Danilo

    5 stars
    The combination of vegetarian food with a menu that can make the stomach full, a very good recipe, I really like it

  14. Hayley

    5 stars
    I’d never had acorn squash before but since going vegetarian, I’ve been expanding my diet to include all sorts of new vegetables! This was super delicious!

    • Jeanine Donofrio

      Hi Haley, I’m glad you loved it!

  15. where from

    5 stars
    It looks really great. I want to try it. Thank you.

  16. Janet Fazio

    I’ve been wanting to try acorn squash as it’s now abundant at the Farmers’ Market, but didn’t really know what to do with it. I’m looking forward to trying out some of these recipes!

    • Jeanine Donofrio

      It’s such a great versatile squash – I hope you enjoy it!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.