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–+ servings
Two acorn squash halves on a white platter, both have been roasted and seasoned with salt and pepper.
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4.42 from 201 votes

How To Cook Acorn Squash

Learn how to cook acorn squash in two ways: sweet and savory. Both are super easy and make a fantastic side dish!
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Sides & Vegetables
Cuisine: American
Diet: Gluten Free
Servings: 2
Author: Rachel Gurk

Ingredients

Savory version:

  • 1 acorn squash (or as many as you like)
  • 1 tablespoon olive oil
  • ⅛ teaspoon salt (more if desired)
  • ⅛ teaspoon ground black pepper to taste (more if desired)

Sweet version:

  • 1 acorn squash
  • 1 tablespoon butter
  • 1 tablespoon brown sugar or coconut sugar (more if desired)

Instructions

  • Place oven rack right below the middle position in your oven. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Wash the outside of the squash. Cut squash in half from the stem to the bottom (see note). Don’t try to cut through the stem; when you get to the stem, just crack the squash in half and it will separate.
    1 acorn squash
  • Scrape out seeds and stringy bits. I use a grapefruit spoon for this!
  • Season squash. For savory, rub inside with olive oil and sprinkle with salt and pepper. For sweet, rub inside with melted butter and sprinkle with brown or coconut sugar. Place on prepared baking sheet, cut side up.
    1 tablespoon olive oil, ⅛ teaspoon salt, ⅛ teaspoon ground black pepper to taste, 1 tablespoon butter, 1 tablespoon brown sugar or coconut sugar
  • Place in preheated oven and roast for 50 to 60 minutes or until very tender. I test it by poking it with a fork. There should be little to no resistance.
  • Enjoy immediately.

Video

Notes

  • Pro tip: To make slicing the squash in half easier, microwave the whole squash for 3 to 5 minutes, and cool until you can easily handle the squash. 
  • Storage: Refrigerate roasted squash in a covered container for up to 4 days, or freeze for up to one year (thaw before reheating). Uncooked squash can be stored in your pantry for a month or two (make sure it's dry before you store it and remove it from plastic). 
  • Reheating: Reheat leftovers for 45 to 90 seconds in the microwave until warm. You can also use the oven (400°F for about 10 minutes or until warm), or the air fryer (380°F for about 5 minutes, or until heated through).
  • Nutrition information below is calculated for the savory version.

Nutrition

Serving: 0.5squash | Calories: 148kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 152mg | Potassium: 750mg | Fiber: 3g | Vitamin A: 792IU | Vitamin C: 24mg | Calcium: 72mg | Iron: 2mg

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