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+ servings
A roasted acorn squash on a white plate.
Print Recipe
5 from 1 vote

Roasted Acorn Squash

Acorn squash is naturally sweet, and perfect simply roasted with avocado oil, salt and pepper. Read the notes section for how to dress it up!
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Servings: 4 servings

Ingredients

  • 2 acorn squash
  • 1 tablespoon avocado oil or olive oil
  • sea salt to taste
  • black pepper to taste
  • herbs optional
  • coconut sugar optional (about 1 teaspoon per half)

Instructions

  • Preheat the oven to 400º F. Line a baking tray with parchment paper or a silicone liner, and set aside.
  • Cut the squash in half, and use a spoon to remove the seeds and pith.
  • Season the squash with avocado oil, salt and pepper. Use sugar and herbs, if desired.
  • Place the squash flesh side up on the baking tray. Bake the squash for 40-45 minutes, until it easily scoops away from the skin with a spoon and has a golden brown color on top.

Video

Notes

Squashes vary in size, so if you know in general if your squash is smaller than typical or larger, adjust the baking time by 5 or 10 minutes. Acorn squash are fairly uniform in size, so most likely you won't have to adjust the baking time.
Dress it up: To the basic recipe, you can also add butter and brown sugar (I use coconut sugar), and even cinnamon and ginger powder. If you'd like to enjoy the natural sweetness, you can opt to just add some herbs, like thyme.
Make Soup: If you want to make a delicious acorn squash soup, simply add this squash to a mix of onions, garlic, and vegetable broth, and puree it. I always roast my squash before making soup to make it easier to remove from the peel and to deepen the sweet flavor.
Stuff it: Use the squash halves as little boats for whatever you'd like to add - you can use a sausage stuffing, spaghetti sauce, or roasted chickpeas and vegetables. I even fill mine with green salad and a vinaigrette sometimes.