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Roasted acorn squash crescent slices with deeply caramelized golden edges and tender orange flesh on a platter.

Acorn Squash

Rebecca Blumer
Roast sliced acorn squash at high heat until tender and deeply caramelized. Choose sweet cinnamon butter or savory garlic-paprika seasoning for crisp edges and rich flavor.
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Prep Time 10 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4 serving(s)
Calories 234 kcal

Equipment

  • bare metal sheet pan
  • Chef’s knife
  • thin metal spatula
  • Mixing Bowl

Ingredients
 

Main

  • 1 medium acorn squash (about 1 1/2 lb.)

Savory Seasoning

  • 3 tbsp. unsalted butter melted
  • 1 tbsp. light brown sugar
  • 1 1/2 tsp. kosher salt
  • 1 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1/4 tsp. freshly ground black pepper

Sweet Seasoning

  • 2 tbsp. light brown sugar
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground cinnamon

Instructions
 

  • Position an oven rack in the center and heat the oven to 450°F, then halve, seed, and cut the unpeeled squash crosswise into 3/4-inch slices; place the slices in a large bowl. Keep the slices close in thickness so their centers turn tender at the same time.
  • Whisk the melted butter with the savory seasoning ingredients, or with the sweet seasoning ingredients, then toss the squash until each piece is coated. The butter should lightly gloss the ridges without leaving dry patches of seasoning.
  • Arrange the slices cut-side down on a bare sheet pan in one uncrowded layer and roast for 15 to 20 minutes. Look for deep golden-brown blistering underneath and flesh that yields easily when pierced with a fork.
  • Lift and turn the slices with a thin metal spatula, then let them rest for 5 minutes before serving. The caramelized surface should release cleanly, and the melted sugar will settle slightly as the squash cools.

Notes

Prep tip: Microwave the whole squash for 1 to 2 minutes to soften the rind slightly before cutting down through the center with a sharp knife.
Texture tip: Use a bare metal baking sheet rather than parchment paper so the cut edges can develop direct caramelized color.
Storage: Keep cooled leftover squash in an airtight container in the refrigerator. Reheat in a hot oven or air fryer to restore crisp edges.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 234kcalCarbohydrates: 19gProtein: 1gFat: 17gSaturated Fat: 11gCholesterol: 46mgSodium: 464mgPotassium: 450mgFiber: 2gSugar: 7gVitamin A: 450IUVitamin C: 15mgCalcium: 40mgIron: 1mg
Keyword acorn squash, baked acorn squash, roasted acorn squash
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