How to Roast Acorn Squash

Co-authored by JoAnna Minneci

Last Updated: December 18, 2022 References

Acorn squash can be served sweet, savory, and everything in between! It is a great comfort food, perfect for those chilly fall or winter nights. Each squash can serve two people, so the recipes can be easily doubled or even tripled! With a little bit of seasoning and baking, you'll have a tasty dinner in no time!

Ingredients

Basic Roast Acorn Squash

1 acorn squash
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper

Serves 2

Spiced Acorn Squash^{[1]
X
Research source}

1 acorn squash, seeded, unpeeled
2 tablespoons extra-virgin olive oil
1½ teaspoons ground cumin
1 teaspoon ground coriander
¼ teaspoon cayenne pepper
Kosher salt and freshly ground pepper

Serves 2

Sweet Cinnamon Acorn Squash^{[2]
X
Research source}

1 acorn squash
2 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon cinnamon
½ teaspoon salt

Serves 2

Maple Acorn Squash

1 acorn squash
2 tablespoons brown sugar
2 tablespoons unsalted butter, softened
2 tablespoons maple syrup
Salt and freshly ground black pepper, to taste (optional)

Serves 2

Method 1

Method 1 of 4:

Making Basic Roast Acorn Squash

1
Preheat your oven to 375°F (190°C). Position the baking rack in the bottom third of the oven.^{[3]
X
Research source}
2
Cut the acorn squash in half vertically, from stem to bottom. Push a serrated knife through the squash until you've pierced through the flash and reached the hallow; you'll know this by the lack of resistance. Cut the squash in half using a sawing motion. Don't cut through the stem, and don't worry about separating the halves just yet.^{[4]
X
Research source}
- If you want to add interest value to your acorn squash, try cutting it horizontally so each half keeps the pretty scalloped edges.^{[5]
  X
  Expert Source
  
  JoAnna Minneci
  Professional Chef
  Expert Interview. 23 November 2021.}
Advertisement
3
Pull the two halves apart. You can do this by gripping each half, and twisting-pulling them away from each other, or prying them apart with a stiff spatula. At this point, you can also trim the stem away.
4
Scoop out the pulp and the seeds using a metal spoon.^{[6]
X
Expert Source

JoAnna Minneci
Professional Chef
Expert Interview. 23 November 2021.} Make sure that you scrape all the seeds and stringy bits from the hallow. Discard the stringy bits. You can discard the seeds as well, or save them for another recipe; roast acorn squash seeds are delicious!
5
Place the acorn squash halves on a roasting pan. Make sure that you place them skin-side-down and fleshy-side-up. Fill the pan with ½-inch (1.27 centimeters) of water to keep it from drying out or burning.^{[7]
X
Expert Source

JoAnna Minneci
Professional Chef
Expert Interview. 23 November 2021.}
6
Spread the olive oil on top of the squash. You will need about ½ tablespoon for each half. Be sure to get the flat part as well as the hallow. You can spread the oil using a brush or your fingers.
7
Add the salt and pepper.^{[8]
X
Expert Source

JoAnna Minneci
Professional Chef
Expert Interview. 23 November 2021.} How much you add is entirely up to you. You can use a little more or a little less than what the recipe suggests.
8
Roast the acorn squash for 45 to 60 minutes. The squash is done when it is caramelized and toasted around the edges. You can test for doneness by poking the squash with a fork or knife. If you can pierce all the way through the flesh, the squash is done.^{[9]
X
Research source}
9
Let the squash cool before serving. You can eat it straight out of the skin, or you can scoop the flesh out with a spoon, and place it into a serving bowl.

Method 2

Method 2 of 4:

Making Spiced Acorn Squash

1
Preheat your oven to 400°F (205°C). Place the baking rack in the bottom third of the oven.
2
Cut the acorn squash in half. Start by chopping off the top part with the stem and discarding it. Then, cut the squash in half vertically from top to bottom using a sawing motion with your knife. Pry the two halves apart when you are done.
3
Scoop out the seeds and pulp using a metal spoon. Be sure to scrape all of the stringy bits out. Discard the pulp, but consider saving the seeds for roasting in another recipe.
4
Cut the squash into ½-inch (1.27 centimeters) thick slices. Place the squash cut-side-down on the cutting board. Cut it into slices, like bread, going from one end to the other.
5
Coat both sides of the squash slices with olive oil. You can do this using your fingers or a basting brush.
6
Sprinkle the squash slices with the spices, salt, and pepper. It might be easier to combine the spices in a jar first, and then sprinkle them over both sides of the squash. Alternatively, you could also toss the squash slices with the spices, salt, and pepper in a large bowl.
- If you don't have cumin, coriander, or cayenne pepper, try: 1 minced garlic clove and 1 tablespoon of chopped fresh sage, thyme, or rosemary.
7
Place the squash slices on the baking sheet, then roast them for 20 to 25 minutes. Keep the rack in the bottom third of the oven. The squash is ready when it starts to turn brown and soft.
8
Serve the squash. You can serve it with the skin, or you can cut the skin away before serving it. Enjoy the squash while it is still hot.

Method 3

Method 3 of 4:

Making Sweet Cinnamon Acorn Squash

1
Preheat your oven to 400°F (205°C). Move the baking rack to the bottom third of the oven.
2
Cut the acorn squash in half and pull the halves apart. Cut the squash in half vertically with a serrated knife using a sawing motion. Pry the two halves apart.
3
Remove the seeds and pulp with a metal spoon. Be sure to scrape out the hallows so that no stringy bits remain. Discard the pulp when you are done, but consider saving the seeds so that you can roast and eat them later.
4
Place the squash down on a roasting pan. Make sure that the cut side is facing up, and the skin side is facing down against the sheet. To keep the squash from scorching or drying out, fill the pan with ¼-inch (0.64 centimeters) of water.
5
Fill each hallow with butter and brown sugar. Each hallow gets 1 tablespoon of both butter and sugar.^{[10]
X
Research source} You do not need to melt the butter or cut it smaller. It will melt and mix with the sugar on its own.
6
Sprinkle each half with cinnamon and salt. The salt will help cut the sweetness of the sugar. It will also help bring out some of the other flavors as well. Be sure to get the salt and cinnamon on both the flat/cut sides as well as the hallows.
7
Roast the squash for 45 to 60 minutes. As the squash heats, the butter and sugar will melt together to great a sauce. The squash is done when the edges start to turn golden. You can test it for doneness by poking it with a fork or knife. If you can easily pierce the squash all the way through, it's ready.
8
Let the squash cool a little before serving. You can eat it straight from the skin, or you can scoop the flesh out with a spoon and serve it in a bowl. If you do that, be sure to mix in the melted sugar-butter!

Method 4

Method 4 of 4:

Making Maple Acorn Squash

1
Preheat the oven to 400°F (205°C). Make sure that the baking rack is in the bottom third of the oven.
2
Cut the acorn squash in half, vertically. Begin by piercing the knife through the top of the squash until you reach the hallow part inside. Then, using a sawing motion, cut downwards. Continue cutting all the way around the squash until you reach the other side.
3
Pry the two halves apart, and scrape out the seeds and pulp with a metal spoon. Make sure that you get all of the stringy bits out. Discard the pulp when you are done. You can throw the seeds away too, or you can save them for another recipe.
4
Place the squash on a roasting pan. Make sure that the squash is facing cut-side-up. To prevent the squash from burning or drying out, consider filling the pan with ¼-inch (0.64 centimeters) of water.^{[11]
X
Research source}
5
Fill each half with equal amounts of butter, brown sugar, maple syrup, salt, and pepper. Rub the flat side and hallow of each squash with butter first, then add the brown sugar and maple syrup. Sprinkle each half with some salt and pepper, if desired.
6
Bake for 1 hour to 1 hour and 15 minutes. The squash is ready when the top is browned and the flesh is soft. You can test it for doneness by poking it with a fork or knife. If you can pierce the squash all the way through, it's ready.
7
Let the squash cool before serving. If some of the maple-butter did not get absorbed, scoop it up with a spoon, and drizzle it over any dry patches.^{[12]
X
Research source} You can serve it right in the skin, or you can scoop the fleshy bits out with a knife, and serve it in a bowl.

Expert Q&A

Question

How do you cook an acorn in the oven?

JoAnna Minneci
Professional Chef
JoAnna Minneci is a Professional Chef based in the Nashville, Tennessee area. With more than 18 years of experience, Chef JoAnna specializes in teaching others how to cook through private cooking lessons, team-building events, and wellness and nutrition classes. She has also appeared in numerous television shows on networks such as Bravo and Food Network. Chef JoAnna received Culinary Arts training from the Art Institute of California at Los Angeles. She is also certified in sanitation, nutrition, kitchen management, and cost control.

JoAnna Minneci

Professional Chef

Expert Answer

Just cut it open, scoop the seeds out and season it with a little salt. If you want, you can put it face down in the roasting pan with an inch of water.
Question

How do you know when acorn squash is done?

JoAnna Minneci
Professional Chef
JoAnna Minneci is a Professional Chef based in the Nashville, Tennessee area. With more than 18 years of experience, Chef JoAnna specializes in teaching others how to cook through private cooking lessons, team-building events, and wellness and nutrition classes. She has also appeared in numerous television shows on networks such as Bravo and Food Network. Chef JoAnna received Culinary Arts training from the Art Institute of California at Los Angeles. She is also certified in sanitation, nutrition, kitchen management, and cost control.

JoAnna Minneci

Professional Chef

Expert Answer

Depending on how old it was or how hard it was, it may take up to 35 minutes of roasting for it to be tender. And you can stick a cake tester or a toothpick into it if you don't want to just squeeze it.