A new bombshell has entered the villa.
Roasted Acorn Squash deserves a place at your table this holiday season. Whether you’re learning how to cook acorn squash for the first time or wanting to make something impressive for dinner, we hope you love this recipe as much as we do!
Why you'll love my recipe.
Salty and sweet
The natural sweetness of acorn squash contrasts beautifully with the savory salty seasonings and parmesan crusted edges.
Easy and nutritious
Roasted Acorn Squash is easy to prepare and packed with nutrients like Vitamin A, C, fiber and calcium. It’s a healthy side dish that feels indulgent.
What is acorn squash?
Acorn squash is a type of winter squash with a distinct acorn shape with ribbed dark green skin and orange flesh. Known for it’s milk, sweet and nutty flavor, acorn squash is popular in savory and sweet dishes. Acorn squash makes a wonderful thanksgiving side dish because of seasonal peak flavor, versatility and festive presentation.
How to safely cut acorn squash.
Cutting any squash that is round can be a dangerous task. To lessen the chance of cutting yourself, a ripe squash is ideal but sometimes, even that is not enough. You must first soften the squash. Below are a few expert tips to help you successfully get through the tough skin and make the squash easier to handle and prepare.
Microwave method
Pierce the squash several times with a fork to prevent it from bursting and release steam. Microwave on high for 3-4 minutes. This will soften the skin just enough for easier slicing.
Oven method
Preheat the oven to 375°F / 190°C. Pierce the squash several times with a form to prevent it from bursting and release steam. Place it on a baking tray and bake for 15-17 minutes. This should soften the skin without cooking the squash fully. Let it cool before slicing.
Ingredient notes.
Acorn squash
September to November are peak seasons for acorn squash. Find it in your local market or grocery store near the potatoes and root vegetables.
Olive oil
Maple syrup
Adds a little extra sweetness and helps caramelize the squash.
Spices
Acorn squash is naturally mild and mellow in flavor, making it a canvas for going wild with spices like paprika, cayenne, cinnamon and other herbs.
Parmesan
Parmesan is what adds a salty kick and crisps up nicely to create a golden crust on top of the squash.
For the rest of the ingredients, please see the recipe index card below!
Can I use other cheeses?
Parmesan or Pecorino Romano are the best choices for this recipe because it forms a crispy, golden crust when roasted. It also has a high melting point which allows the cheese to crisp first rather than melt, caramelizing the cheesy layer on top 0f the squash.
How long does acorn squash take to roast?
Because this recipe calls for sliced acorn squash, it typically takes about 20-25 minutes to roast. The exact time will depend on thickness of the slices. 1/2 inch slices may take 20-25 minutes while 3/4 inch slices may take 25-30 minutes total. You’ll know it’s ready when the edges are caramelized and the flesh is tender when pierced with a fork.
Should you peel acorn squash before baking?
I find it almost impossible to peel acorn squash before baking because of the nature of its crevices. The outer skin is edible but it’s easier to simply peel before eating – if that’s what you want to do! The skin also adds to the element of presentation.
How to make Roasted Acorn Squash.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Soften the squash
Rinse the squash with water and pay dry. Use the microwave or oven method to soften the acorn squash. See above for details!
Slice
Allow the acorn squash to slightly cool enough to safely handle. Then, use a sharp knife to carefully cut each squash in half. Remove the seeds and stringy flesh with a spoon. Carefully cut the acorn squash into rings, about 1/2 inch to 3/4 inch thick.
Toss in spices
Add acorn rings to a large bowl with olive oil and spices.
Toss in Parmesan
Dip both sides of the acorn in parmesan and transfer directly onto a parchment paper lined baking tray. Do not overcrowd the tray. Sprinkle the tops with any leftover parmesan. Don’t waste it!
Bake
Bake for 20-22 minutes until the cheese is crispy, golden and caramelized. Garnish with flaky sea salt and fresh oregano.
Expert tips for making Roasted Acorn Squash.
Soften the squash before cutting
Cutting any squash that is round can be a dangerous task. To lessen the chance of cutting yourself, a ripe squash is ideal but sometimes, even that is not enough. You must first soften the squash. Use my fool-proof microwave or oven method.
Choose the right Parmesan
Avoid pre-grated cheese which contains additives and fillers that affect the quality of this dish. For best results, always opt for block cheese and freshly grate yourself.
What to serve with Roasted Acorn Squash.
It pairs well with a variety of main courses. Think traditional Thanksgiving and Christmas spread like roasted chicken, with my Mashed Potatoes au Gratin, Hot Honey Bacon Wrapped Carrots and Soft Dinner Rolls.
How to store Roasted Acorn Squash.
Roasted Acorn Squash is best served immediately. The texture and nature of the crispy Parmesan will soften over time. You may store leftovers in an airtight container in the refrigerator for up to 3 days. Re-heat in the microwave at 15 second intervals or in the oven until warm.
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Roasted Acorn Squash
Ingredients
- 2 large acorn squash halved, de-seeded and cut into rings
- 3 Tablespoons Olive oil
- 3 Tablespoons maple syrup
- 2 teaspoons sea salt
- 2 teaspoon paprika
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon cayenne
- 1/4 teaspoon cinnamon
- pinch ground black pepper
- fresh oregano for garnish
Instructions
Soften the squash
- Rinse the squash with water and pay dry. Use the microwave or oven method to soften the acorn squash. Microwave method: Pierce the squash several times with a fork to prevent it from bursting and release steam. Microwave on high for 3-4 minutes. This will soften the skin just enough for easier slicing. Oven method: Pre-heat the oven to 375°F / 190°C. Pierce the squash several times with a form to prevent it from bursting and release steam. Place it on a baking tray and bake for 15-17 minutes. This should soften the skin without cooking the squash fully. Let it cool before slicing.2 large acorn squash
Slice
- Allow the acorn squash to slightly cool enough to safely handle. Then, use a sharp knife to carefully cut each squash in half. Remove the seeds and stringy flesh with a spoon. Carefully cut the acorn squash into rings, about 1/2 inch to 3/4 inch thick. Note: You can get about 4 to 5 slices from each acorn, depending on the size. This recipe will give you between 8 to 10 total servings.
Toss in seasonings
- Add acorn rings to a large bowl with olive oil, maple syrup and seasonings.3 Tablespoons Olive oil, 3 Tablespoons maple syrup, 2 teaspoons sea salt, 2 teaspoon paprika, 1 teaspoon dried Italian seasoning, 1/4 teaspoon cayenne, 1/4 teaspoon cinnamon, pinch ground black pepper
Toss in Parmesan
- Dip both sides of the acorn in parmesan and transfer directly onto a parchment paper lined baking tray. Do not overcrowd the tray. Sprinkle the tops with any leftover parmesan. Don't waste it!
Bake
- Bake for 20-22 minutes until the cheese is crispy, golden and caramelized. Garnish with flaky sea salt and fresh oregano.fresh oregano
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
This is such a good recipe! 10/10
Yay! Thank you, Michael!
This was so rich in flavor and soft. The skin practically fell off the squash after baking. The pictures helped me so much and detailed instructions. Especially the softening of the skin trick! I never liked acorn squash until this recipe. Will be making this again for the holidays.
Thank you for the lovely review, Dae!