Acorn Squash is one of my favorite varieties of squash. It’s pretty dynamic, and you’ll be hard-pressed to find someone who hates the flavor. It’s mild, nutty, and so pleasing to the eye! Cutting the squash into slices rather than halves stretches this already budget-friendly side dish even further. I rub each slice in a warming marinade, which is speckled with cinnamon and raisins (the raisins become caramelized in the oven!), and then roast them until tender. I think this roasted Acorn Squash recipe should make its way onto your holiday dinner spread, and it’s so easy to make!
What is Acorn Squash?
If you’re unfamiliar with acorn squash, it’s a winter squash variety known for its small size, distinct ribbed skin, and mild flavor. The flesh becomes creamy and almost buttery when roasted—perfect for a comforting side dish. It’s also packed with vitamins A, C, and potassium! This squash is perfect for stuffing, like in our wild rice stuffed acorn squash recipe, but roasting in a simple seasoning blend lets the natural flavor shine through. It also makes an excellent star ingredient in a blended soup!
I use olive oil, poultry seasoning, minced garlic, brown sugar, and cinnamon for a savory-sweet balance in this recipe. But my secret ingredient to add a unique pop of flavor to savory dishes like this is raisins. Their natural sweetness really bring out the earthy, nutty flavor in the squash by adding some contrast.
Ingredients
Here’s what you’ll need to make this roasted acorn squash recipe:
- Acorn Squash: A perfectly ripe acorn squash will be firm, heavy for its size, and be a deep green color. They might also have some orange coloring on the skin, which is normal. Avoid squash with soft spots or cracks. If your squash is hard to cut, try poking some holes in it with a fork and microwaving for 1-2 minutes to soften it up. I recommend doing this for any squash recipe, like my roasted butternut squash, as some squash can be tough to cut through!
- Olive Oil: Helps the seasonings to stick and adds richness to the final dish.
- Seasonings: Salt, black pepper, cinnamon, and poultry seasoning (a blend of sage, thyme, rosemary, and other herbs) make up the simple yet flavorful seasoning mix.
- Brown Sugar: I opted for light brown sugar in this recipe rather than honey or maple syrup. The molasses in the brown sugar pairs perfectly with the savory poultry seasoning and adds a nice depth of flavor. But if you have maple syrup on hand, you could save some squash and make our smoky maple roasted acorn squash, too!
- Raisins: Use any color raisins you like.
- Garlic: Adds a savory bite and balances out the sweetness from the brown sugar and raisins.
- Fresh Parsley: For garnishing. The pop of green against the yellow squash would look amazing on your holiday dinner table!
How to Serve
This oven roasted acorn squash makes a cozy side dish for Thanksgiving or any fall meal. It pairs well with meats, such as baked ham or pot roast. For a vegetarian option, serve it alongside a hearty sweet potato black bean skillet or a tomato pie. You could even add extra toppings to match your meal, like a sprinkle of feta cheese or Parmesan for some umami, caramelized onions, or candied pecans for added crunch! A little citrus zest and sour cream on top is another great way to serve these roasted slices of perfection!
Can You Eat Acorn Squash Skin?
Yes, the skin is edible! It softens slightly when baked, but you can easily separate it from the flesh with a fork when eating if you don’t like the texture. I don’t peel my squash because the skin helps the slices keep their beautifully scalloped shape. I also like the visual contrast between the green skin and buttery yellow flesh. Whether you plan to eat the skin or not, be sure to thoroughly wash the outside of the squash before cutting.
Storage Instructions
Roasted acorn squash is great for meal-prepping. You can store leftovers in an airtight container in the refrigerator for up to four days. Reheat them in the oven, air fryer, or microwave until warmed through. You can also try freezing the cooked squash for up to three months, but note the texture may change when thawed. If that happens, you could always use your frozen squash slices in soups, stews, or casseroles.
Roasted Acorn Squash Recipe
Equipment
Ingredients
- 3 Tbsp olive oil $0.57
- ½ tsp salt $0.01
- ½ tsp freshly cracked black pepper $0.04
- ¼ tsp poultry seasoning $0.05
- 2 cloves garlic, minced $0.06
- 1 Tbsp brown sugar $0.03
- ⅛ tsp cinnamon $0.01
- 3 Tbsp raisins (any color), divided $0.36
- 2 acorn squash $5.58
- 1 Tbsp fresh parsley, minced $0.04
Instructions
- In a mixing bowl, combine olive oil, salt, black pepper, poultry seasoning, minced garlic, brown sugar, and cinnamon.
- Whisk to combine marinade ingredients and add 2 Tbsp raisins, stirring to coat them evenly.
- Cut acorn squash in half lengthwise and remove seeds. Then, cut ½-inch wide slices (half rings, width-wise).
- Add the cut squash slices to a large size mixing bowl and pour the marinade over top.
- Rub the mixture into the squash with your hands. Alternatively, you can use a basting brush.
- Spread dressed squash and the 2 Tbsp marinated raisins out on lined baking sheets. Drizzle any leftover marinade on top of the slices of squash.
- Bake at 425F for 20 minutes, flipping the slices half way through.
- Top with fresh minced parsley and remaining 1 Tbsp of uncooked raisins.
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Nutrition
how to Make Roasted Acorn Squash Slices – step by step photos
In a mixing bowl, combine 3 Tbsp olive oil, ½ tsp salt, ½ tsp black pepper, ¼ tsp poultry seasoning, 2 cloves minced garlic, 1 Tbsp brown sugar, and ⅛ tsp cinnamon.
Whisk to combine marinade ingredients and add 2 Tbsp raisins, stirring to coat them evenly.
Cut 2 acorn squash in half lengthwise and remove seeds. Then, cut ½-inch wide slices (half rings, width-wise).
Add the cut squash slices to a large size mixing bowl and pour the marinade over top.
Rub the mixture into the squash with your hands. Alternatively, you can use a basting brush.
Spread dressed squash and the 2 Tbsp marinated raisins out on lined baking sheets. Drizzle any leftover marinade on top of the slices of squash.
Bake at 425F for 20 minutes, flipping the slices half way through.
Top with 1 Tbsp fresh minced parsley and remaining 1 Tbsp of uncooked raisins. Doesn’t the squash look so pretty?! And it tastes even better than it looks!
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