Roasted acorn squash is a wonderfully delicate and delicious way to prepare this Autumn vegetable. This roasted acorn squash recipe starts with acorn squash slices that are baked in thee oven and it is more savory and not overly sweet. I will show you how to prepare and how to roast acorn squash so you can enjoy this beautifully delicate Fall squash.
About this roasted acorn squash recipe
There is not much you need to do to make this delicious roasted acorn squash. Because it has a delicate flavor, I do not like to add too much seasoning because the flavor in acorn squash can easily be covered up.
I like to make sure I can taste the beautiful flavor of the acorn squash.
If you want additional seasonings on your roasted acorn squash, there are many additions that tastes amazing with it. Below are some of my favorite ways to spice up roasted acorn squash.
Seasoning ideas for roasted acorn squash:
- Parmesan roasted acorn squash. If you love savory acorn squash, this one is really delicious and all you need to do is follow the recipe below and add about ⅓ cup of grated Parmesan before roasting.
- Brown sugar roasted acorn squash. This is a more classic way of seasoning acorn squash. Just follow the recipe below and sprinkle on about 2 tablespoons of brown sugar then bake. It will have a beautiful caramel color.
- Spiced roasted acorn squash. Squash always tastes great with a little heat. It tastes even better with a little hot and a little sweet. You can achieve this by mixing 2 tablespoons of brown sugar with ½ teaspoon chili powder. Sprinkle this seasoning on before baking and it will be delicious.
Do you need to peel the skin before roasting acorn squash?
This roasted acorn squash recipe only requires you to cut open the squash, remove the seeds then slice the acorn squash into slices. The skin of acorn squash is edible.
You do not need to peel anything before baking it in the oven. You serve this roasted acorn squash slices with the skin on and if someone does not want to eat it they can very easily pull the flesh away from the skin and not have to deal with it.
This is the same method I use when roasting the squash for my carrot and acorn squash soup. After roasting, I just peel the skin away and add it to the soup.
This makes my life so easy. I actually do not eat the skin and I do not mind scooping the roasted acorn squash away from the skin.
How to Roast Acorn Squash:
The first thing you want to do is prepare the acorn squash for roasting in the oven. You need to cut your acorn squash in half then remove the seeds that are inside the squash.
I like to cut the very ends off my acorn squash, to stabilize the acorn squash before cutting it in half. Then I cut it in half length wise and scoop out the inside with a large spoon. You can roast the seeds or just discard them.
Once you have done that, you cut the acorn squash into slices and then place them on to your sheet pan. After that, it is just a little drizzle of olive oil, a light sprinkle of salt and pepper in into the oven they go!
Remember, you can easily add different seasonings to this acorn squash recipe (see the seasoning ideas above). Depending on what you are serving with this squash or your mood, there is a seasoning for every occasion.
Adding more flavor to these baked acorn squash slices:
Now, I use olive oil as the liquid that I drizzle over top of the acorn squash before roasting. Partly because of flavor and part because it gives a beautiful golden color to the squash.
If you wanted a slightly more decadent roasted acorn squash, you could add 2 tbsps of melted butter to your olive oil and then drizzle that on before baking.
If after the baking you do not see your squash looking as beautifully golden as you would like, just go ahead and place them under a broiler for a few minutes or until they are golden and beautiful on the outside.
Another pro-tip to make meal planning for another night really easy is I like to make extra of this roasted acorn squash then use some to make my carrot and acorn squash soup the next night.
If you are looking for more Fall recipes, you might like:
- Brussels Sprouts and Potato Gratin
- Roasted Acorn Squash and Carrot Soup
- Italian Style Brussels Sprouts
- Mashed Potatoes with Butter and Chives
- Fluffy Homemade Yogurt Biscuits
- Homemade Cranberry Sauce
- Sugared Cranberries
- Fall shortbread Cookies
- Salted Shortbread Cookies
- Roasted Cauliflower and Potatoes
- Roasted Potatoes and Broccoli
Roasted Acorn Squash
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- 2 fresh whole acorn squash
- 2 tablespoon extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- Pre-heat your oven to 375 degrees
- With a sharp knife, slice off a very small portion of each end of the acorn squash. This will help steady the squash and keep it from rolling.
- Now stand your squash up and cut the acorn squash in half length wise.
- With a large spoon, scoop out the seeds and their casings and discard.
- Now slice your acorn halves into ½ inch half moon shapes and place on a sheet pan making sure they do not overlap.
- Drizzle your acorn squash slices with olive oil and sprinkle evenly with salt and pepper.
- Place the sheet pan in the oven and bake for 20-25 minutes or until they can be pierced easily with a fork.
- Serve immediately.
Nutrition Values are estimates only.See full nutrition disclaimer here