Roasted Acorn Squash

This easy roasted acorn squash is basted with a sweet, savory glaze and baked to tender perfection with a naturally buttery, sweet, and nutty flavor. I love this fall and winter side dish, and it is a nice change from the usual fanfare.

This is a fabulous side dish for roast pork loin and oven-baked beef brisket. It also makes a yummy vegetarian entree with chickpea avocado salad or rocket salad.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Acorn squash: Choose a dark green heavy squash free of soft spots, bruises, and cuts. A small orange spot indicates it is ripe, while a large orange spot can indicate overripeness.
• Butter: salted or unsalted. If using salted butter, cut the added salt down to ¼ teaspoon.
• Maple syrup: I use an organic maple syrup that I purchase from Costco, which I love. You can substitute brown sugar if you prefer.
• Chili powder: I like using chili powder with ancho chile powder. It adds a slightly sweet and smoky flavor.
• Smoked paprika: This is not to be confused with sweet or hot paprika. Smoked paprika has a rich smoky flavor from smoking the peppers over a wood fire.

How To Make Roasted Acorn Squash

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Place the squash on a baking sheet covered with aluminum foil. Brush the aluminum foil with olive oil. Season the squash generously with sea salt and freshly cracked black pepper.
2. Simmer the butter, maple syrup, chili powder, smoked paprika, ground cumin, and ground cinnamon in a small saucepan over low heat until blended.
3. Roast the squash for 15 minutes. Remove it from the oven and baste it with the butter sauce.
4. Roast for another 15 minutes or until fork-tender. Baste with any remaining butter sauce.

Preparation Tips

• Squash can be difficult to cut. Use a skid-free cutting board and a sharp knife. Consider softening the skin in the microwave as directed below.
• Use a squash scoop to easily remove the seeds. It is a lifesaver.
• The skin of the squash is edible, and it contains nutrients and fiber. If you prefer, use your fork to pull the tender flesh away from the skin.

Tips For Cutting Acorn Squash

• To soften the squash, pierce it with a fork and microwave on high for 3-4 minutes. Let the acorn squash cool enough to handle it safely.
• Cut the stem end off the squash and turn it on its cut side before slicing it in half.
• Use a sharp knife to cut the squash in half and slice it into little over ½ inch crescent or half-moon shape pieces.

More Squash Recipes

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