This simple recipe adds a bit of color and flavor to your dinner spread!

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Roasted acorn squash is a fall favorite around here. They’ve been cultivated in the Americas for years, and when the Thanksgiving season starts, I like to roast them as often as I can! Sometimes, though, I’m lucky enough to find acorn squash off-season, too. Acorn squash has a naturally sweet and nutty flavor and makes a delicious side or appetizer to your main meal. Best of all, this recipe is ridiculously easy to make!
Roasting acorn squash intensifies its flavor by caramelizing the edges and creating a tender, almost buttery flesh. You should make this recipe for its taste first and foremost, but I gotta say—roasted acorn squash looks quite impressive, like you’ve labored for hours making it. And if you love this dish, you might also like our recipes for stuffed butternut squash or our hearty instant pot butternut squash soup, ideal for chilly evenings.
Is Acorn Squash Healthy?
Acorn squash is not only rich in flavor; it’s rich in nutrients as well. This starchy veggie provides vitamins A, C, and B6. It’s also packed with potassium, magnesium, and fiber. These vitamins and minerals help support vision, skin, and immune health. And we could all use more fiber in our diet!
Elevate Flavor with Different Olive Oils
The recipe instructions call for olive oil, but did you know that there are lots of different olive oil flavors? In fact, your choice of olive oil will influence the flavor profile of your roasted acorn squash. Different types of olive oil—ranging from extra virgin to light olive oil—impart varying levels of taste and fragrance. Extra virgin olive oil, known for its pronounced fruity and peppery notes, adds a robust depth, enriching the squash’s natural sweetness. For those who prefer a more subtle touch, a light or refined olive oil provides the same moisturizing and heat distribution benefits without overpowering the squash’s delicate flavors.
But my favorite types of olive oils tend to be infused with herbs and spices. Try drizzling your acorn squash with rosemary or basil-infused olive oil. Garlic-infused olive oil would taste especially good due to its warm and savory taste, which complements the acorn squash. Whatever you choose will turn a hum-drum dish into a sophisticated side to your main meal.
INGREDIENTS
- 2 medium acorn squash
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt

INSTRUCTIONS
Preheat
Get oven ready and prepare baking sheet.
Prepare
Halve squash and remove seeds.
Season
Oil and salt squash, then place on sheet.
Roast
Cook until tender and serve.
Devour!

FAQs & Tips
Roasted acorn squash stores beautifully in the fridge. You can wrap each squash in plastic wrap or store them in an airtight container. Either way, they’ll stay fresh in your fridge for three to four days.
Absolutely! The skin grows quite tender during the roasting process. It’s a tasty way to get some extra fiber.
You’re right, and that’s on purpose! Variety is the spice of life, right? Personally, I like to sprinkle smoked paprika for a hickory flavor. I’ll even mix in maple syrup or honey for extra sweetness. Adding herbs like rosemary or thyme also adds a savory note to the dish.

Serving Suggestions
Roasted acorn squash works well with a wide range of dishes. However, I find it’s best with hearty meals like a whole roasted chicken, or stuffed pork chops. This would also pair nicely with slow-cooker beef brisket and a slice of crusty bread. For greens, go with a simple mixed green salad with sunflower seeds and a balsamic vinaigrette dressing. It also complements grain dishes wonderfully; try serving quinoa with roasted vegetables or roasted cauliflower rice.


Roasted Acorn Squash
Ingredients
- 2 medium acorn squash
- 1 tablespoon olive oil
- ¼ teaspoon sea salt
Instructions
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Preheat your oven to 400°F and line a baking sheet with parchment paper.
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Cut the acorn squash in half from top to bottom and scoop out the seeds and stringy insides with a spoon.
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Drizzle olive oil over the cut sides of the squash halves and sprinkle with sea salt. Rub the oil and salt into the squash, then place them cut side down on the prepared baking sheet.
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Roast in the preheated oven until the squash is tender and easily pierced with a fork, about 30–45 minutes.
Nutrition
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