Roasted Acorn Squash

Roasted Acorn Squash

Fall is completely in the air – the air is crisp, the leaves are turning, and a freshness whips in with the wind. Along with the chilly weather and beautiful array of colors, Fall also brings flavors all its own! It seems that cinnamon, spices, and squash are forefront on the menu this time of year.

That is why I wanted to share with you one of my favorite, and incredibly easy, recipes for Roasted Acorn Squash. It’s sweet, spicy, and buttery-rich (and not-to-mention “husband-approved!”). With a little bit of roasting time and a few simple ingredients – you will have a mouthwatering side dish to bring Fall to life in your kitchen!

Roasted Acorn Squash

Roasted Acorn Squash

The Players

The How-To

1. Wash the outside of the acorn squash, then slice in half and remove the seeds. Scrape out the acorn halves until the insides are clean of any seeds and pithy material.

2. Place acorn squash halves in a glass baking dish, filling each half with 3 tablespoons butter, 1/4 teaspoon cinnamon, 1/8 teaspoon cayenne, 1 teaspoon honey, salt, and pepper.

3. Place in a pre-heated 350 degree oven for 1 hour, or until the acorn squash gives a little when you squeeze the sides (Tip: baste the top of the acorn squash with the butter mixture from the middle throughout the bake time).

4. Enjoy!


  1. says

    This looks amazing! Do you have any suggestions on what to switch out the cayenne with to keep it balanced? I can’t handle even a little bit :(


    • says

      Hi Michele, you can simply omit the cayenne completely, or just add chili powder in it’s place. :)

      I have never tried this with butternut squash, but I believe you might get the same result. I know the “wells” aren’t as big in butternut squash and it might take more cook time. Instead, you could roast the butternut squash – scoop out the soft yellow flesh and then mix in the butter, honey, seasonings, etc. to make a mashed butternut squash.

      Hope this helps!

    • Les says

      We roast butternut squash by peeling with a vegetable peeler, halving, scoup out the seeds. The slice into about 1/2 inch slices, toss with olive oil, sprinkle with whatever herbs you like, then bake on a cookie sheet in a 400 F oven for about 20 min. After about 10 min, remove and turn over the slices. We’ve even left the skin on and eaten too! And remember to roast the seeds for a treat too.

    • says

      Hi Elicia,

      You could leave the butter out, but you might not get the rich end result. I would at the very least recommend rubbing butter or coconut on the flesh of the squash to keep it “moist”. And Stevia may work – I personally do not use stevia since I am not a fan of the taste but I think a couple drops might do the trick.

      Hope this helps!

  2. Stacey S says

    Funny I ran across this article the day I’m preparing acorn squash for my husband and I. My family’s favorite is to eat it roasted with butter and brown sugar but I’ll be trying this version instead. Thanks!

  3. Beth says

    I like the “cayenne power” typo! ūüėČ

    I like to add both butter and expeller pressed coconut oil, or sometimes lard and butter, or tallow and butter … mmmm, lip smacking.

  4. Kami says

    I have this in my oven right now for our Thanksgiving dinner. When I pulled it out to give it a baste I couldn’t resist and added a sprinkle of cumin. I just felt this recipe was screaming out for it. I’ll let you know how it turns out.

  5. Dawn Shatto via Facebook says

    I bet I have this once a week. Sometimes hot, and sometimes cold, leftover, right out of the fridge!

  6. Joyanne Ludington via Facebook says

    I’m going to be honest. I cheat at this really bad. I pressure cook mine for 5 minutes and then put it in a pyrex dish with ghee, sugar, and blackstrap and then stick it in the oen for 5 minutes. I’m just not patient enough for most “roasted” foods.

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