Roasted Acorn Squash • Acorn Squash Recipe• Two Purple Figs


You really need just 4 simple ingredients to make this tasty, rich and easy Roasted Acorn Squash. This is seriously one of the best Acorn Squash Recipes to make and it pairs beautifully with any main dish. It’s a great recipe to have on hand as it will become a staple at your home! 

There are so many different types of squashes and while it may feel confusing, they all have in thing in common-they all taste sweet and rich. You don’t really need a master technique to get that sweet rich tasting acorn squash or any type of squash. 

You’ll find throughout many of my recipes that my absolute favorite way of preparing a simple squash dish, irrespective of what it is, is to roast the squash. Hence today, we’re all about the details on roasting acorn squash.

close up of one wedge of the sweet roasted acorn squash showing the golden caramelized squash

While we’re on the squash, you absolutely must try this sweet Honeynut Squash. They are a variety of Butternut, but only smaller and sweeter. Butternut Squash Casserole comes together in minutes and it’s a crowd pleaser! Spaghetti Squash Recipe is cooked in the microwave for a fun twist. And if you’re feeling like comfort food, you need this Butternut Squash Lasagna in your LIFE!!!!

 

Why this Acorn Squash Recipe

There are so many reasons we love making today’s roasted acorn squash recipe and here are a few:

Two washed and cleaned acorn squashes on a black board surrounded by olive oil, salt and pepper shakers

  • Roasting concentrates the rich flavor of the squash like no other way!
  • Cutting and slicing the acorn squash offers more browning and caramelization to the squash. 
  • Flipping the squash half way for all sides to caramelize. is another key to intensify the sweet squash taste.
  • You can customize this recipe by adding a splash of Maple syrup, butter and cinnamon and make it a maple roasted acorn squash. 
  • While the squash is still warm out of the oven, our secret to this fabulous acorn squash recipe is adding some Burrata Cheese right on top! Just break it up with your hands and add chunks of it over the squash–OMG so GOOD!!
  • The toasted pine nuts topping adds the perfect  crunch.
  • We use quality olive oil–I love Mina Moroccan olive oil and it makes a world of difference with your cooking and baking! My grandma’s Olive Oil Cake is a great testimony to that!
  • Prep time for this recipe is less than 10 minutes and the oven will do all the work for you.
  • There are only 4 basic simple ingredients to this recipe so it’s a very low key recipe–however you can personalize it, customize it and use this recipe as your base.

How to Cook Acorn Squash

Let’s break down the process so it’s even easier to make! 

Wash, Cut, Scoop

You’re going to take each acorn squash and wash it well before roasting since we’re not peeling off the skin.

A hand holding a cut up piece of acorn squash showing the inside flesh and seeds before scooping

Cut each squash into half on a wooden board. 

Scooped up acorn squash ready to season and use

Now use a spoon or melon baller to scoop out the seeds and stringy bits. 

Cutting the Squash

For this acorn squash recipe, we’re cutting the squash into wedges. You’ll start by placing the cut side down of the squash half (after removing seeds and all) on a wooden board. Now you’ll cut each half into three wedge along the center to look like boats.

Season

A hand holding a salt shaker and seasoning the squash wedges

Our recipe is seasoned with a simple salt, pepper and quality Moroccan Olive Oil (Mina is the brand I use). You’ll most likely find lots of Maple Butter added to squash which I also love, however this is out favorite since we dress it up later with Burrata Cheese and toasted pin nuts!

A hand pouring olive oil over the squash to season it before roasting

When roasting the squash, it’s best to place them cut side down on your sheet. That way you get the caramelized parts of the squash.

Acorn squash arranged on a baking sheet cut side down and ready to go in the oven

Roast

Roast the squash for 15 minutes and then flip the wedges so the other side of cut squash can get caramelized as well. And then you’ll continue roasting for an extra 15 mins or so until the squash is golden and tender when a fork is pierced through.

Out of the oven golden roasted acorn squash

How to Serve Acorn Squash

The roasted acorn squash on a board right out of the oven and some pine nuts is sprinkled on top

Acorn Squash Recipe Tips and FAQ

  1. Chose an acorn squash that’s firm and has a blend of green and orange colors on the outer skin.
  2. The heavier the squash, the better.
  3. Be sure to have your squash well secured on the wooden board before slicing or cutting it as it may roll.
  4. Use Maple Butter and cinnamon if you’d like to season the squash before roasting for a classic taste, or try this easy Mediterranean inspired twist!
  5. To get the most caramelization on your squash, make sure you roast it cut side down always.
  6. If serving with Burrata cheese, always add the cheese right on the squash when it’s still hot. 
  7. Use fresh herbs when you can, as they add another level of flavor and brightness to your dish! 

The burrata cheese is now added over the roasted acorn squash and some chilli flakes ontop

Can You Eat Acorn Squash?

Yes, just make sure you wash the skin well before cooking.

No, they’re completely different. Butternut squash has a smoother, sweeter and slightly nutty flavor while acorn squash is more fibrous although sweet as well. Acorn squash is slightly better in nutrition value however.

How long can you store leftover Roasted Acorn Squash?

If you have any leftovers from this dish, then simply keep it in an airtight container in the fridge for up to a week. Heat it up in your air fryer, oven or microwave. Alternatively you may find that you enjoy it cold right out of the fridge.

Can you freeze Roasted Acorn Squash?

Yes! Although the texture will feel different, freezing is definitely a great option! Simply store the squash in a freezer bag and freeze for up to 3 months. I would suggest to make soup out of the frozen squash, like this Mediterranean Soup or this Butternut Squash Soup Recipe. 

A hand holding a cut up piece of roasted acorn squash to show the texture

Squash Recipes

final plate of roasted acorn squash topped with burrata cheese, pine nuts, olive oil and fresh herbs surrounded by a tea towel and fresh herbs

Roasted Acorn Squash

You really need just 4 simple ingredients to make this tasty, rich and easy Roasted Acorn Squash. This is seriously one of the best Acorn Squash Recipes to make and it pairs beautifully with any main dish. It’s a great recipe to have on hand as it will become a staple at your home! 

Ingredients

Squash

  • 2
    acorn squash
    washed and dreid
  • 1/4
    teaspoon
    each salt and pepper
    kosher or sea salt always
  • 1/4
    cup
    olive oil
    Mina (Moroccan olive oil)

Serve Squash

  • 1
    burrata cheese
    broken into bits
  • 1/3
    cup
    pine nuts
    toasted
  • 2
    Tablespoons
    fresh herbs
    oregano/thyme
  • 1/4
    teaspooon
    chilli flakes
    more or less to taste
  • 2-3
    Tablespoons
    olive oil
  • 2
    Tablespoons
    honey
    optional but so good!

Instructions

  1. Pick firm acorn squashes with distinct green and orange colors. Always remember that the heavier the better. Wash and dry the squash.

  2. On a cutting board cut each squash in half. Now use a melon baller or large spoon and remove the seeds and any stringy bits from the squash.

  3. Place the squash on the wooden board, cut side down and cut it in half to create two wedges.

  4. Preheat the oven to 400 degrees F.

  5. Line a baking sheet with parchment paper for easy cleanup and arrange the acorn squash wedges.

  6. Season the squash with salt, pepper and olive oil.

  7. Place the squash, cut side down on the baking sheet and roast for 15 minutes. Flip the squash on the other cut side (keeping cut side down always) and roast for another 15 minutes.

  8. The squash should come out tender when pierced with a fork and golden.

  9. Serve on a plate and add the pine nuts, burrata, fresh herbs, more olive oil.

Recipe Notes

Acorn Squash Recipe Tips and FAQ

  1. Chose an acorn squash that’s firm and has a blend of green and orange colors on the outer skin.
  2. The heavier the squash, the better.
  3. Be sure to have your squash well secured on the wooden board before slicing or cutting it as it may roll.
  4. Use Maple Butter and cinnamon if you’d like to season the squash before roasting for a classic taste, or try this easy Mediterranean inspired twist!
  5. To get the most caramelization on your squash, make sure you roast it cut side down always.
  6. If serving with Burrata cheese, always add the cheese right on the squash when it’s still hot. 
  7. Use fresh herbs when you can, as they add another level of flavor and brightness to your dish! 

Can You Eat Acorn Squash?

Yes, just make sure you wash the skin well before cooking.

Is acorn squash the same as butternut squash?

 

No, they’re completely different. Butternut squash has a smoother, sweeter and slightly nutty flavor while acorn squash is more fibrous although sweet as well. Acorn squash is slightly better in nutrition value however.

How long can you store leftover Roasted Acorn Squash?

If you have any leftovers from this dish, then simply keep it in an airtight container in the fridge for up to a week. Heat it up in your air fryer, oven or microwave. Alternatively you may find that you enjoy it cold right out of the fridge.

Can you freeze Roasted Acorn Squash?

Yes! Although the texture will feel different, freezing is definitely a great option! Simply store the squash in a freezer bag and freeze for up to 3 months. I would suggest to make soup out of the frozen squash, like this Mediterranean Soup or this Butternut Squash Soup Recipe. 

Nutrition Facts

Roasted Acorn Squash

Amount Per Serving

Calories 269
Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 2g13%

Polyunsaturated Fat 4g

Monounsaturated Fat 12g

Cholesterol 0.1mg0%

Sodium 103mg4%

Potassium 575mg16%

Carbohydrates 23g8%

Fiber 3g13%

Sugar 6g7%

Protein 3g6%

Vitamin A 544IU11%

Vitamin C 16mg19%

Calcium 60mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.



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