Ingredients & Substitutions
Here I explain the best ingredients for baking acorn squash, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
How To Cook Acorn Squash
This section shows how to bake acorn squash, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. To do this, cut the squash in half lengthwise and remove the seeds. Place one half cut side down, then slice downward, crosswise, into 1-inch-thick half moons. (See my delicata squash recipe for a visual — you can cut acorn squash the same way.) Roasted acorn squash cooks a bit faster if you slice it like this, but it’s more work upfront. This dish is very easy to make and practically foolproof, but having made this roasted acorn squash recipe at least a dozen times, I’ve discovered a few tips over the years:
Use a bare pan for maximum browning. Using a bare pan when cooking acorn squash allows for better caramelization and browning. However, it’s the most annoying to clean up, so you can also use foil for a result that’s pretty close. It doesn’t caramelize as much with parchment paper, and tends to take longer. Roast cut side down. You can roast cut side up if you like, but cut side down makes the squash more caramelized and less dry. That’s why I flip it over only near the end, just to contain the maple syrup. Broil if needed. The squash usually browns enough at 425 degrees F when baked cut side down, but if you want it darker, you can place under the broiler for a few minutes to brown more.
Herbs: Sprinkle with dried herbs, such as rosemary, thyme, sage, or Italian seasoning before roasting. You can try fresh herbs too, but they fall off more easily, since the squash roasts cut side down. Fall Spiced: Add a touch of ground cinnamon and nutmeg (or use my pumpkin pie spice) for a warm, comforting fall flavor. Garlic Parmesan: For a savory twist, season with garlic powder at the same time as the salt and pepper. Top with grated or shredded parmesan cheese after baking, or in the last few minutes of baking. Chili Lime: Give your roasted acorn squash a zesty kick by seasoning it with chili powder and a squeeze of fresh lime juice. Stuffed: Follow my stuffed acorn squash recipe for a full meal.
Chicken – For an easy weeknight meal, make Crock Pot chicken thighs or some simple pan seared chicken breasts. Seafood – Pair this veggie with juicy bacon wrapped shrimp (my daughter’s favorite — the glaze is irresistible!). It also goes well with quick and easy air fryer cod for a no-fuss meal. Beef – Try a tender rump roast recipe with the squash, or a quicker sirloin steak. Pork – The sweet flavors of this acorn squash recipe pair perfectly with tender air fryer pork chops or juicy pork steak. Holiday Dishes – Roasted acorn squash is perfect for Thanksgiving or Christmas, and unlike your other holiday recipes, it doesn’t require much effort. Try it with a spatchcock turkey for a crowd, Cornish hens or Instant Pot turkey breast for a small gathering, or baked lamb chops for something in between. Other Sides – You can definitely serve this dish as your only side, but I like to have something green on my plate. 😉 Green beans almondine or a simple kale salad work well with this dish.
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