My roasted acorn squash is a true fall favorite at home. I love how the sweet, caramelized brown sugar makes dinner feel like a festive occasion, and my kids love it!
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My Favorite Baked Acorn Squash Recipe
My roasted acorn squash with brown sugar and cinnamon is one of those dishes my whole family looks forward to every year. The way the smell wafts through the house makes it smell just like fall indoors.
The first time I tried roasting acorn squash, my family had just gotten back from a walk on a chilly evening, and I was craving some warm comfort food. Acorn squash is my favorite type of winter squash because of how sweet it is, and I wanted a simple recipe that would enhance that sweetness.
The way the brown sugar caramelized on the squash as it roasted was absolute heaven! And the cinnamon added the perfect amount of warm-spice flavor.
My kids are not huge squash fans, but I always put a sample-sized piece of any food I make on their plates to try. My daughter, Leah, ate her piece and immediately said, “What was that? I want more.” She ended up eating a whole half of the acorn squash!
She now says my acorn squash recipe is like having dessert for dinner. Though, she has no idea how good the squash is for her!
And, if you love good squash recipes, try my recipes for sauteed butternut squash, air fryer acorn squash, 5 ingredient squash casserole, maple roasted acorn squash, chicken spaghetti squash, and acorn squash with mac and cheese.
What is Acorn Squash?
Acorn squash is a winter squash with a ridged, acorn-like shape. It has a sweet, nutty flavor when cooked, and I love how it tastes great with savory and sweet dishes.
The hard, thick, dark green skin also means that it stays fresh for a while, so it’s one of my favorites to stock up on when I find it at my local farm!
Acorn in the oven Ingredients
- Acorn squash
- Brown sugar — I use light brown sugar but dark brown sugar works great too
- Butter — I prefer the sweetness in butter, but olive oil will work
- Cinnamon
- Salt
How to Cook Acorn Squash
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 400 degrees F. Remove the stem, cut each squash in half, then scoop out the pulp and seeds using a melon baller or a spoon. Place the squash cut side up on a baking sheet pan with parchment paper.
STEP TWO: Melt the butter in a microwave-safe bowl, then add the brown sugar and cinnamon. Stir them together, then baste the butter mixture onto the cut side of the squash. Use it all! Then, add a pinch of salt.
STEP THREE: Bake the acorn squash in the oven for 40-50 minutes checking for its doneness with a fork — the interior should be easy to pierce.
STEP FOUR: Remove the acorn squash from the oven and allow it to cool slightly before eating.
Tips and tricks for the best roasted acorn squash
- Look for an acorn squash that has an orange spot on it along with its mostly green skin with no soft spots.
- Use a strong, sharp knife to cut the squash. It has a thicker skin, so I always use a good knife for slicing!
- Remove all the pulp and seeds with a sturdy spoon. I love saving the seeds and roasting them in the air fryer, like pumpkin seeds.
- To help the squash sit flat on the baking sheet, turn the squash sideways on a cutting board and cut half an inch off the bottom half before adding the butter mixture. I find this keeps the squash level so the butter mixture doesn’t run off the sides.
- Baste the squash generously and evenly throughout the whole inside so it caramelizes in the brown sugar and butter.
- To check for doneness, I poke the squash with a fork to make sure it’s nice and tender. Larger squashes will take longer than smaller ones.
Baked Acorn Squash Variations and Substitutions
- Switch up the spices for a twist on flavor. I sometimes use nutmeg or even pumpkin pie spice mix!
- Use maple syrup instead of brown sugar for a different kind of rich caramelization that’s still perfect for fall.
- Change up the flavors to make a savory squash by replacing the brown sugar and cinnamon with chili powder and garlic powder.
- Sprinkle some Parmesan cheese over the squash about 10 minutes before it finishes baking for a more savory version.
- For a vegan recipe, use olive oil instead of melted butter.
- Cut the acorn squash into slices instead of halves. I find this cooks faster and only needs about 15-20 minutes at 375 degrees F.
What to Serve with This Roasted Acorn squash Recipe
For some serious comfort, I love serving my acorn squash with smothered pork chops, chicken tetrazzini, roasted whole chicken, or lasagna.
When the family is in the mood for something lighter, I find squash also goes so well with chicken bites, flank steak, navy bean soup, or pork tenderloin in the oven.
Roasted Acorn Squash FAQs
How Long Does it Take to Cook Acorn Squash?
When I make this baked acorn squash recipe, I find that 40-50 minutes is the perfect amount of time depending on the size of the squash. I always use a fork to make sure the squash is tender, which is how I know it’s done!
Do I Eat the Skin on Baked Acorn Squash?
Acorn squash skin is totally edible! I personally skip the skins and just eat the flesh, as does the rest of my family, but I know some people love it.
Do I Need to Peel Acorn Squash Before Roasting It?
My acorn squash recipe doesn’t require peeling the squash beforehand. I think it’s easy to just eat the flesh out of the skin after roasting, so it saves me a step!
How To Store Acorn Squash
I store any leftovers in an airtight container in the refrigerator. I find that it keeps well for up to 4 days.
More Easy Side Dishes
- Sweet potato casserole
- Creamed corn recipe
- Twice baked potatoes
- Easy biscuits
- Air fryer butternut squash
- Velveeta mac and cheese
- Candied yams
- Cornbread stuffing
- Fall fruit salad
Easy Roasted Acorn Squash
Equipment
Ingredients
- 2 acorn squash
- 2 tablespoons brown sugar
- 2 tablespoons butter melted
- 1/4 teaspoon cinnamon
- small pinch of salt
Instructions
- Preheat the oven to 400 degrees F.
- Halve the acorn squashes, and remove the stems, pulp, and seeds.
- Mix together the melted butter, brown sugar, and cinnamon.
- Place the acorn squash on a baking sheet cut side up then baste the butter mixture onto acorn squash (there will be a puddle inside the acorn squash).
- Sprinkle a small pinch of salt on top of the acorn squash halves.
- Roast the acorn squash in the oven for 40-50 minutes until a fork is able to pierce through it easily.
- Remove it from the oven, let sit for 2 minutes, then enjoy!
Notes
- Look for an acorn squash that has an orange spot on it along with its mostly green skin with no soft spots.
- Use a strong, sharp knife to cut the squash.
- Remove all the pulp and seeds with a sturdy spoon.
- To help the squash sit flat on the baking sheet, turn the squash sideways on a cutting board and cut half an inch off the bottom half before adding the butter mixture. This keeps the squash level so the butter mixture doesn’t run off the sides.
- Baste the squash generously and evenly throughout the whole inside so it caramelizes in the brown sugar and butter.
- To check for doneness, poke the squash with a fork to make sure it’s nice and tender. Larger squashes will take longer than smaller ones.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Am I able to do this recipe in the air fryer?
Hi Mary Jo, Yes! Here is the recipe for making acorn squash in the air fryer.