Roasted Acorn Squash

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

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