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Oven-roasted acorn squash slices sprinkled with molasses-rich brown sugar, citrusy cumin, and woody cinnamon come together in oven-roasted perfection. This simple yet delicious squash side dish is the perfect addition to any fall meal. Serve this roasted acorn squash alongside roasted chicken or a hearty grain bowl for a satisfying and comforting meal. Top with a sprinkle of fresh parsley or crunchy chopped nuts for added texture. Easily customizable with your favorite spices, this acorn squash recipe will quickly become a family favorite.
There’s something about the winter months that just makes me crave roasted vegetables. Maybe it’s the chilly weather outside, or maybe it’s the comfort food factor, but I can’t seem to get enough of them! Today I’m sharing a recipe for roasted acorn squash slices with brown sugar, cinnamon, and cumin. This is a simple and easy side dish that goes well with pretty much any main course. If you’re looking for a new way to enjoy acorn squash, then this recipe is definitely worth trying!
Table of Contents
- Recipe at a glance
- Ingredients you’ll need to make roasted acorn squash
- How to make oven roasted acorn squash
- Tips for making the best roasted acorn squash
- what to serve/pair with your roasted acorn squash
- how to store & reheat baked acorn squash
- Frequently asked questions
- More squash recipes:
- Roasted Acorn Squash Recipe
Recipe at a glance
Cuisine Inspiration: American
Primary Cooking Method: Oven Roasted
Dietary Info: Gluten-free, low-calorie, and Vegetarian
Key Flavor: Sweet and Savory
Skill Level: Easy
Summary
- Not overly sweet. The choice of spices and seasonings for these acorn slices is no accident! While acorn squash has sweet undertones, the combination of cumin and cinnamon gives it a savory edge. And adding just enough brown sugar to coat the slices adds a touch of depth without overpowering the other flavors.
- Ready in 30 minutes!: Ready in less than 30 minutes, this dish is perfect for busy weeknights when you need a nutritious side dish. A great option when prepping a large meal, the ease of this recipe will create less stress in the kitchen.
- Easy prep. All you have to do is slice your acorn squash, mix together the seasonings, and roast in the oven! No complicated steps or lengthy prep time needed.
- Versatile side dish. These roasted acorn squash slices go well with a variety of main dishes, from chicken to tofu to pasta. And they can easily be customized with your favorite spices and seasonings to suit your taste preferences.
- Pretty! Okay, I know that food should taste good first and foremost. But let’s be real – we eat with our eyes too! And these roasted acorn squash slices are just as beautiful as they are delicious, making them a great option for serving at holiday dinners or special gatherings.
Ingredients you’ll need to make roasted acorn squash
- Acorn squash: You can usually find acorn squash in the produce section of your grocery store, typically sold individually. Look for one that is firm, with no soft spots or blemishes.
- Brown sugar: Adds a touch of sweetness and helps create a caramelized crust on the roasted acorn squash slices. Feel free to adjust the amount based on personal preference.
- Spices: A combination of cinnamon, cumin, salt, and pepper adds warm and savory flavors to the roasted acorn squash slices.
- Oil: A small amount of oil helps prevent the slices from sticking to the baking sheet and also helps evenly coat the spices. I like to use avocado or olive oil.
How to make oven 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
- Place the squash on its side and cut the top and bottom off.
- Stand it up on the cutting board with the cut side down and use a sharp knife and place it in the center of the squash. Use both hands on the knife to slowly rock the knife back and forth, pressing down until sliced through to the bottom.
- Use a spoon to scoop out the seeds and membrane.
- Place a half cavity side down on a cutting board, and slice across the ridge crosswise into half-moon-shaped pieces.
How to Roast Acorn Squash
- Preheat the oven 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.
- Use your hands to rub the seasoning and olive oil all over the acorn squash.
- Roast until the squash is fork tender and golden.
Tips for making the best roasted acorn squash
- Be mindful of the thickness of the slices. The thinner they are, the faster they will roast in the oven. However, be careful not to slice them too thin, or they may become too soft and difficult to pick up with a fork.
- Choose your seasonings based on what you plan on serving the roasted acorn squash with. Feel free to experiment with different spice combinations or even add herbs like thyme or rosemary for added flavor.
- Turn halfway through the cooking process. This helps ensure even roasting on both sides of the slices.
- Keep an eye on them towards the end of the cooking time. All ovens can vary slightly, and some may cook quicker than others. You want them to be tender and caramelized, not burnt.
what to serve/pair with your roasted acorn squash
Add to an Autumnal salad, warm grain bowl, with spicy chicken, or top with ice cream! It’s an adaptable side dish ….
- Fall Harvest Salad
- Squash Quinoa Salad
- How to Cook Farro
- Harissa Chicken and Rice
- Mason Jar Ice Cream
how to store & reheat baked acorn squash
Leftover roasted acorn squash can be stored in an airtight container in the fridge. Reheat on a baking sheet in the oven (or toaster oven) at 350°F until warmed through.
how long will roasted acorn squash last in the fridge?
It should last for about 4-5 days in the fridge.
can i freeze roasted acorn squash?
Due to the high water content of acorn squash (and squash in general), you may not want to freeze leftovers. That being said, you can if you plan on using it in soups or purees. Just be aware that the texture may change slightly after being frozen and thawed.
Frequently asked questions
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.
Yes, you can absolutely roast the whole acorn squash. It will take longer to cook through (about 1 hour at 375°F), and it won’t be seasoned. If you want to season the squash but don’t feel like slicing it into half moons, you can just slice it in half and roast cut-side down on a baking sheet with the seasonings and oil (about 35-45 minutes at 375°F). It will still give you those delicious roasted flavors without the hassle of slicing them. Just be sure to scoop out the seeds before roasting.
Yes, you can definitely swap in a different type of squash for this recipe. I prefer acorn squash because of its smaller size and sweet flavor, but other options like butternut or delicata squash would work well too. Just keep in mind the cooking time may vary slightly depending on the type of squash you use. You’ll know it’s done when the slices are tender and lightly caramelized on the edges.
This easy roasted acorn squash recipe is perfect for Fall! You’ll have a hard time resisting the sweet and savory combination of brown sugar, cinnamon, and cumin on each tender slice. Serve as a side dish or add to salads for added flavor and texture. Enjoy!
More squash recipes:
- Butternut Squash Cubes
- Creamy Acorn Squash Soup
- Butternut Squash Noodles
- Butternut Mac & Cheese
- Baked Butternut Fries
- Pumpkin Risotto
- Savory Squash Stuffing
- Roasted Delicata Squash
- Roasted Butternut Squash Soup
- Cinnamon Roasted Butternut Squash
- Pumpkin Pesto Pasta
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Roasted Acorn Squash
Ingredients
- 1 large 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
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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.