When you know how to make oven-roasted acorn squash, it’ll be on the menu all season long!
Sweet, nutty, and aromatic, oven-roasted acorn squash gets a buttery brown sugar glaze, and then it’s baked to tender perfection.
Holly’s Recipe Highlights
- Swaps: No acorn squash? Use delicata, butternut, or spaghetti squash instead.
- Flavor: Warming spices and a sweet glaze make each bite melt-in-your-mouth tender!
- Difficulty: This recipe is so easy! Just prep, season, and bake.
Roast-Ready Ingredients
- Squash: Choose a full, heavy acorn squash with a deep green color and free of any blemishes. Smaller to medium squashes are usually sweeter and less stringy than large ones.
- Brown Sugar Glaze: A brown sugar glaze adds a rich, sweet coating with a hint of caramel flavor.
- Seasonings: Fall aromatics like cinnamon make this dish extra comforting and cozy.
Versatile Veggie Twists
- For a sugar-free version, use your favorite brown sugar substitute instead. Or substitute maple syrup, honey, or agave syrup for a different flavor.
- Try adding a dash of allspice, ginger, cardamom, or homemade pumpkin pie spice.
- For a simple, savory twist, omit the brown sugar and sprinkle on some fresh parsley, thyme, sage, or oregano. Save a sprig of fresh herbs to use as an elegant garnish before serving.
- Sprinkle roasted acorn squash with feta crumbles, cranberries, toasted walnuts, or pecans before serving.
How to Roast Acorn Squash
- Prep squash (full recipe below).
- Whisk glaze ingredients and brush over cut slices.
- Bake until tender.
Shortcuts for Sweet Squash
- Line the baking sheet with parchment paper for a handy time and labor saver.
- Acorn squash can be cut into slices, cubes, or rings.
Saving and Storing
- Store leftover oven-roasted acorn squash in an airtight container in the refrigerator for up to 3 days. Enjoy it cold or reheat it in the air fryer to make it crispy again.
- Freeze portions in zippered bags for up to one month. Leftovers can be pureed for squash soup, added to a stir-fry, or blended with butter for a sweet squash spread for drop biscuits.
More Roasted Veggies
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Roasted Acorn Squash
This oven-roasted acorn squash is perfectly seasoned with brown sugar, butter, and a cinnamon glaze.
Ingredients
- 1 large acorn squash about 2 pounds
- 2 tablespoons butter melted
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 400°F.
- Cut squash in half lengthwise and scoop the seeds out using a spoon.
- Trim squash to 1 inch slices and place in a large bowl. Mix with butter, brown sugar and seasonings until fully coated.
- Place on a baking sheet and cook for 25-30 minutes or until pieces are tender.
Notes
- Line baking sheet with parchment paper, making clean up a breeze!
- Refrigerate leftovers in a covered container for up to 3 days, or freeze leftovers in zippered bags for up to 4 weeks.
- Use leftovers in many recipes such as salads, soups, or blend into a smoothie.
Nutrition Information
Calories: 211kcal | Carbohydrates: 29g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 244mg | Potassium: 761mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1142IU | Vitamin C: 24mg | Calcium: 85mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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