Learn how to cook acorn squash with this easy recipe! Roasted with olive oil, maple syrup, and herbs, it's a simple, delicious fall or winter side dish.
This roasted acorn squash recipe is my favorite way to cook acorn squash. It couldn’t be simpler: just cut the squash in half, scoop out the seeds, and bake it with olive oil, savory herbs, and a drizzle of maple syrup. After roasting, the squash is amazingly tender, with a subtly sweet, nutty flavor. Who says recipes have to be complicated in order to be delicious?!
This roasted squash is an easy side dish for fall weeknights, but it tastes so good that it would fit right in at Thanksgiving dinner too. Whether you’re learning how to cook acorn squash for the first time or just experimenting with a new preparation, I hope you love it as much as I do!
How to Cook Acorn Squash
This method for how to cook acorn squash is simple! Start by turning the oven to 425°F. While it preheats, cut the squash.
How to Cut Acorn Squash
One of the BEST things about this acorn squash recipe is that it doesn’t require any peeling!
Just rinse each squash with cool water, and pat it dry.
Place it on a cutting board, and use a sharp knife to slice it in half vertically from the stem to the pointed tip.
Squash too hard to cut?
Pierce it several times with a sharp knife.
Microwave it in 1-minute bursts, or roast it whole for about 10 minutes, until it’s soft enough to cut.
Then, use a spoon to remove the seeds and stringy flesh from each squash half.
How to Bake Acorn Squash
Line a large baking sheet with parchment paper.
Place the squash halves cut side up on the baking sheet. (Cut side down works too, but I prefer the slightly firmer texture that you get when you roast it cut side up.)
Drizzle each half with olive oil and maple syrup, and sprinkle it with salt and pepper. Use your hands to rub in the seasonings. Then, sprinkle the squash with chopped fresh sage and rosemary.
Bake for 25 to 40 minutes, or until it’s tender and golden brown around the edges. The exact timing will depend on the size and freshness of your squash.
That’s it!
Find the complete recipe with measurements below.
How to Serve Roasted Acorn Squash
This recipe is a delicious fall side dish. Pair it with a simply cooked protein for an easy weeknight dinner, or add it to your Thanksgiving table.
The simple roasted squash is wonderful as is, but if you’d like to dress it up more, feel free! Here are a few topping ideas to get you started:
- Drizzle the roasted squash with apple cider vinegar dressing.
- Top it with a pat of butter for extra richness.
- Sprinkle it with grated Parmesan cheese.
- Add more fresh herbs—thyme and parsley pair perfectly with roasted squash.
- Dust the squash with warm spices like cinnamon and nutmeg.
- Stuff it with whole grains like herbed farro or wild rice.
How do you like to serve this baked squash? Let me know in the comments!
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
More Winter Squash Recipes
Looking for more acorn squash recipes? Try my stuffed acorn squash or acorn squash soup!
You’ll love these other winter squash recipes too:
- Roasted Butternut Squash
- Butternut Squash Soup
- Roasted Delicata Squash
- How to Cook Spaghetti Squash
- Roasted Kabocha Squash
- Roasted Pumpkin Seeds
Roasted Acorn Squash
Ingredients
- 3 acorn squash, halved vertically and seeded
- Extra-virgin olive oil, for drizzling
- Maple syrup, for drizzling
- Chopped fresh sage and/or rosemary
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the acorn squash halves on the baking sheet cut side up. Drizzle with olive oil and maple syrup and sprinkle with salt and pepper. Use your hands to coat the squash. Sprinkle the sage and/or rosemary into the center of the squash. Roast until the squash is tender and golden brown around the edges, 25 to 40 minutes depending on the size of your squash.
- Season to taste and serve. Find additional serving suggestions in the blog post above.
Notes
I used slices instead of halves, dried ground sage, no rosemary and it still came out fantastic!! Will be making this again!
Yum!!!!