Acorn squash is a total fall favorite, and this recipe makes it ridiculously easy to enjoy. We have a basic brown sugar cinnamon option as well as more sweet as well as savory options with herbs and spices. It’s an all-in-one recipe! No matter which flavor option you choose, you’ll have perfectly tender, buttery acorn squash that’s the perfect side dish for fall and winter meals.

For more delicious side dishes, try our mouthwatering glazed carrots or Brussels sprouts au gratin.

Why Our Recipe

Sweet and savory variations with several options in each category!
Super simple way to get the most buttery tender squash every time.
Roast as acorn squash halves, or in slices for faster cooking.

You can roast the squash in halves for a traditional look or slice it into smaller pieces for faster cooking. All you’ll need are a few key ingredients and your oven, and you’re good to go. You can choose to make them sweet or savory…roasted acorn squash truly is a blank canvas. If you’re sick of serving up the same old sides and ready for some truly delicious acorn squash, this recipe is about to become your new go-to.

No Need to Peel

To peel or not to peel? This is one of the most common questions when it comes to learning how to cook acorn squash. You’ll be happy to know that no, you don’t have to peel it! If you want to remove the peel wait until after you’ve roasted the vegetables as the skin will peel off easily.

Cutting Tips

Acorn squash has a tough, ridged exterior and can be a little tricky to cut. Start by trimming off about an inch from the top (stem) and bottom of the squash so it sits flat on your cutting board. This will prevent it from rolling around while you cut.

Because the skin is thick and hard, it’s essential to use a sharp, sturdy chef’s knife. A dull knife can slip, making it more difficult and dangerous to cut.

PRO TIP: If cutting through raw squash feels too difficult, pop the squash in the microwave for 2-3 minutes. This softens the skin slightly and makes slicing through the squash much easier.

Serving Options

Serve as Halves: You can simply place them on plates and let everyone scoop out the tender, buttery flesh. This is a perfect side dish for holiday meals or cozy family dinners.

Slice into Quarters: After roasting, you can slice each half in half again to create wedge-like quarters. This is a great option if you want smaller portions or need to serve more people.

Peel and Mash: For a different texture, remove the peel after roasting and mash the flesh with a fork or potato masher. You can mix in extra butter, herbs, or even a drizzle of honey or maple syrup for added flavor.