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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!

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Hello, my name is Katie and I am on a real food and unprocessed living journey. I share my journey on my blog, Girl Meets Nourishment. I am getting back to the basics preparing food the old-fashioned way and discovering new ideas for a healthy life. This veteran vegetarian of nine years now proudly eat lots of butter, takes cod liver oil, drinks kombucha, eats grass-fed meats, and all that is nourishing. This journey has opened me up to a new world filled with the wisdom of generations before me. I want to try these out-of-the-ordinary old-fashioned recipes and make them into my modern nourishment – making real food from real things in real time. I am also getting back to the basics with what we use in our everyday life, making our home as unprocessed as possible.

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16 Responses to Roasted Acorn Squash
  1. Michele
    October 8, 2013 | 5:36 pm

    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 :(


    • Katie | Girl Meets Nourishment
      October 8, 2013 | 7:21 pm

      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!

  2. Michele
    October 8, 2013 | 5:39 pm

    Also, would this work with butternut squash? It’s the only kind of squash I can find here in Ireland… :/

    • Les
      October 10, 2013 | 11:16 pm

      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.

  3. Elicia
    October 9, 2013 | 3:47 am


    This recipe sounds delightful. Would it be alright to leave out the butter and substitute Stevia for honey?

    • Katie | Girl Meets Nourishment
      October 9, 2013 | 1:07 pm

      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!

  4. Stacey S
    October 9, 2013 | 7:20 am

    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!

  5. Beth
    October 10, 2013 | 10:37 am

    I like the “cayenne power” typo! ;-)

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

  6. Tanya
    October 10, 2013 | 10:51 am

    Love acorn squash. When I was growing up, my mom put a slice of bacon and a little brown sugar in the wells. YUMMY!!

    • Lori
      October 10, 2013 | 11:00 am

      Mmm…how about maple bacon?

  7. Kami
    October 13, 2013 | 4:12 pm

    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.

  8. Dawn Shatto via Facebook
    March 13, 2014 | 5:47 pm

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

  9. Joyanne Ludington via Facebook
    March 13, 2014 | 8:39 pm

    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.

  10. Food Renegade via Facebook
    March 13, 2014 | 9:16 pm

    Joyanne Ludington That sounds brilliant!

  11. Beth
    September 30, 2014 | 4:41 pm

    Tip for removing the seeds, use an ice cream scoop, works great.
    Trying this recipe tonight, thanks!

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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