This roasted acorn squash is one of those simple side dishes that always feels special. The squash caramelizes beautifully in the oven, turning sweet, tender, and golden around the edges with almost no effort. It’s easy, cozy, and the perfect way to celebrate fall flavors.
Roasted acorn squash is one of those simple sides that feels effortless but tastes like you put real time into it. Acorn squash is naturally sweet, and roasting it intensifies that sweetness and brings out a rich, caramelized flavor. By slicing the squash into rounds or half-circles, you get plenty of golden, browned edges — which is exactly where all the magic happens.
Once the squash is prepped, it barely needs anything to shine. A drizzle of oil, a little salt and pepper, and the oven does the rest. That said, this recipe is wonderfully versatile. Depending on your mood (or what’s in your spice drawer), you can easily switch up the flavors to keep things interesting. I’ve included four spice blend options in the recipe card that range from cozy to bold, and all of them complement the squash beautifully.
This is the kind of side dish that fits in anywhere — an easy weeknight dinner, a fall gathering, or a holiday spread. And because it’s so hands-off, you can focus on the rest of the meal while the squash transforms in the oven. Simple, unfussy, and always delicious.
How to cut an acorn squash
Flower-shaped rounds: Cut the end off the squash, then slice into 1″ thick pieces. Then use a spoon to scoop out the seeds.
Fluted half-circles: Cut both ends off the acorn squash, then cut it in half lengthwise. Remove the seeds with a spoon, then place the cut side down on your cutting board. Now slice the squash into 1″ thick pieces.
Serving suggestions
This beautiful fall side dish goes well with so many mains. Choose a protein and make a simple green salad to pair with this roasted squash. Here are a few of our favorites:
- Juicy Baked Pork Chops
- Perfect Baked Chicken Breast
- Garlic Ginger Chicken
- Roasted Parmesan Crusted Chicken
- Crispy Garlic Butter Chicken and Brussels Sprouts
Roasted Acorn Squash Recipe
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Ingredients
- ▢ 2 acorn squash (sliced and seeds removed)
- ▢ 2 tablespoons olive oil
- ▢ ½ teaspoon EACH: salt and pepper
Optional Spice Blends
- ▢ Curry – 1 teaspoon curry powder + ¼ teaspoon cayenne
- ▢ Italian – 1 teaspoon Italian seasoning + ½ teaspoon garlic powder
- ▢ Smoky – 1 teaspoon smoked paprika + ½ teaspoon oregano
- ▢ Candied – 2 tablespoons honey + 1 teaspoon cinnamon
Instructions
- Preheat your oven to 425 Fahrenheit. Cut the squash into round and scoop out the seeds. If you’d like, cut the rounds in half to make half circles.
- Place the squash slices into a large bowl and drizzle with the oil. Add the salt and pepper, and, if using, one of the optional spice blends and mix well. 2 acorn squash, 2 tablespoons olive oil, ½ teaspoon EACH: salt and pepper, Curry – 1 teaspoon curry powder + ¼ teaspoon cayenne, Italian – 1 teaspoon Italian seasoning + ½ teaspoon garlic powder, Smoky – 1 teaspoon smoked paprika + ½ teaspoon oregano, Candied – 2 tablespoons honey + 1 teaspoon cinnamon
- Lay the acorn squash on a baking sheet in a single layer, using two baking sheets, if needed. Bake the squash for 25-30 minutes, or until they are fork-tender.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Popular fall side dishes
For more inspiration, check out all of our side dish recipes !
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Maple Roasted Butternut Squash with Cranberries and Pecans
Roasted Acorn Squash Recipe
Ingredients
- 2 acorn squash , sliced and seeds removed
- 2 tablespoons olive oil
- ½ teaspoon EACH: salt and pepper
Optional Spice Blends
- Curry - 1 teaspoon curry powder + ¼ teaspoon cayenne
- Italian - 1 teaspoon Italian seasoning + ½ teaspoon garlic powder
- Smoky - 1 teaspoon smoked paprika + ½ teaspoon oregano
- Candied - 2 tablespoons honey + 1 teaspoon cinnamon
Instructions
- Preheat your oven to 425 Fahrenheit. Cut the squash into round and scoop out the seeds. If you’d like, cut the rounds in half to make half circles.
- Place the squash slices into a large bowl and drizzle with the oil. Add the salt and pepper, and, if using, one of the optional spice blends and mix well. 2 acorn squash, 2 tablespoons olive oil, ½ teaspoon EACH: salt and pepper, Curry - 1 teaspoon curry powder + ¼ teaspoon cayenne, Italian - 1 teaspoon Italian seasoning + ½ teaspoon garlic powder, Smoky - 1 teaspoon smoked paprika + ½ teaspoon oregano, Candied - 2 tablespoons honey + 1 teaspoon cinnamon
- Lay the acorn squash on a baking sheet in a single layer, using two baking sheets, if needed. Bake the squash for 25-30 minutes, or until they are fork-tender.
