Roasted Acorn Squash
Updated Oct 19, 2025
Oven-roasted acorn squash, sliced thin and seasoned with brown sugar, cinnamon, and cumin, then roasted in the oven!
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There’s something about the colder months that makes me crave roasted vegetables, and roasted acorn squash is always at the top of the list. The mix of brown sugar, cinnamon, and cumin gives it a balance of sweet and savory, and the edges get caramelized in the oven. It’s simple, and the kind of side dish I can eat straight off the pan.
And this roasted acorn squash recipe goes with pretty much anything… roasted chicken, sheet pan salmon, or even a bowl of grains. It’s easy to make, but it still feels like something special when it hits the table.
Happy Cooking!
– Yumna
Roasted Acorn Squash Ingredients
- Acorn squash: Look for an acorn squash that’s firm, with no soft spots or blemishes. Read my tips on how to cut acorn squash.
- Sugar: I like to use dark brown sugar for this recipe! Feel free to adjust the amount based on your sweetness preferences.
- Seasoning: I always season my squash with cinnamon, cumin, salt, and pepper. You can swap in other warm spices like nutmeg or cloves.
- Oil: I like to use a small amount of avocado or olive oil, but any cooking oil will do.
How to Make Roasted Acorn Squash
Many people feel intimidated by the idea of having to cut acorn squash, but it’s actually quite easy and pretty! While you can roast the squash whole, I find it much easier (and quicker) to slice it before roasting.
Prepare Acorn Squash for Roasting
Roast the Acorn Squash
Roasted Acorn Squash Recipe
Ingredients
- 1 acorn squash
- 2 tablespoons olive oil
- 2 tablespoons dark brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- chopped parsley for serving
Instructions
- Wash and dry the acorn squash. Cut the top and bottom off, then cut the acorn squash in half and use a spoon to scoop out the seeds. Slice each acorn half crosswise into ½-inch thick slices.
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
- Place the acorn squash on the prepared baking sheet and drizzle the olive oil on top. Season with brown sugar, cinnamon, cumin, salt and pepper and use your hands to rub the seasoning and olive oil all over the acorn squash.
- Roast until the squash is fork tender and golden, 15 to 20 minutes. Garnish with fresh parsley and serve.
Notes
- My Top Tip: Use a sharp knife when cutting your squash. This helps ensure even slices and minimizes slipping.
- Storage: Leftover roasted acorn squash can be stored in an airtight container in the fridge for about 4-5 days. When you’re ready to eat, reheat it on a baking sheet in the oven (or toaster oven) at 350°F until warmed through.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Cut your squash into thin slices…but not too thin. The thinner they are, the faster they’ll roast in the oven! Just be careful not to slice them too thin, or they may become too soft and difficult to pick up with a fork.
- Turn your squash halfway through the cooking process. You’ll want to make sure each slice is roasting on both sides.
- Don’t overcook your squash. All ovens are different, and some may cook faster than others, so be sure to watch your squash as you get to the end of the cooking time. You want it to be tender and caramelized, not burnt.
Serving Ideas
- Add to a salad. I love mixing these slices of roasted acorn squash into a salad like my fall harvest salad, or my massaged kale salad.
- Top a grain bowl. This squash is such an easy addition to a warm (or cold) grain bowl! Try my squash quinoa bowl or my farro bowl.
- Pair with protein. This squash pairs so well with my harissa chicken and rice, or even my Thanksgiving turkey (it’s always a part of my Thanksgiving spread)!
Comments
Absolutely love this recipe. Easier to cook and eat. Much faster baking time too.
Yay! So happy you love it!!
Can regular brown sugar be used?
Can acorn squash be cut in half once vs. half moons?
Any herbs that can be added to complement the sweet?
Thx!
Mo
Yes, you can use light brown sugar instead of dark. Also, you can cut the squash into large pieces but they may take a little longer to cook. Lastly, fresh thyme or rosemary would be nice to complement the flavors.
I have made this twice. It is so delicious! Thanks for the recipe!
You’re so welcome!!
Can I prepare this in the morning, refrigerate it, and then cook it at dinner time?
Yes, that should not be an issue!
Do you eat the skin?
Yes! The skin of acorn squash is edible and becomes tender when roasted. Plus, the dark green adds a really pretty contrast of color for serving, so I like to leave the skin on.