roasted acorn squash

Brushed with a sweet-and-smoky spiced butter, this roasted acorn squash recipe is simple, cozy winter fare at its finest.

Roasted Acorn Squash

butter, melted

tbsp chili powder

tsp cumin

salt

brown sugar

In a small bowl combine melted butter, brown sugar and spices

Brush squash halves with butter mixture, reserving the remaining butter mixture in a bowl

Place squash, cut sides down, on a parchment paper–lined baking sheet.Bake on center rack until the cut sides of the squash turn golden brown, 20 minutes

Flip squash onto its other flesh side and continue cooking for 15 minutes

Remove from oven and flip squash skin side and spoon reserved butter mixture over it

Return squash to oven, and continue baking until browned and caramelized, 15 minutes

Roasted Acorn Squash Pasta, with plenty of roasted garlic, gets a healthy creamy texture from the squash. Delicious vegetarian recipe to serve in the fall! Adapted from a recipe in the cookbook <a href="https://www.amazon.com/gp/product/1558321144/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1558321144&amp;linkCode=as2&amp;tag=davbcro-20&amp;linkId=45e409aa1d58618a98d1851116c43759" target="_blank" rel="nofollow noopener">Vegetarian Planet</a>.

Creamy Roasted Acorn Squash Pasta

acorn squash

garlic (and a bit extra if you like — see notes)

ozs ziti or penne pasta

dry white wine

tbsp extra virgin olive oil

cooking water from the pasta (you may not need it all)

milk

Pecorino Romano cheese,

tbsp fresh parsley, chopped

salt and pepper

silken tofu (optional)

Prep the squash: 

Preheat oven to 400 degrees. Cut the squash in half, and lay them flesh side up. Scoop out the seeds &#8212; I like to use an ice cream scooper. Sprinkle 1 tsp of the oil over the squash flesh. Place the squash flesh side down on a baking sheet and place in the oven.

Prep the garlic

 Cut the root end off the head of garlic, exposing the bottom of the garlic cloves. Drizzle exposed cloves with 1 tsp of the olive oil. Wrap the garlic in aluminum foil, place on the baking sheet next to the squash in the oven.

Roast the squash and garlic: 

The squash and the garlic will both take about 40 minutes to roast. After 40 minutes, remove the baking sheet to check for doneness. The squash is done when the skin pierces easily with a fork. If it does, turn the squash over &#8212; when roasted the flesh should be soft and beginning to brown. The garlic is done when the cloves have become quite soft and beginning to brown. If they are done, remove the squash and garlic and set aside to cool; or return to roast for another 5 minutes or so as needed.

Start the water for pasta

Start boiling a large pot of water for cooking the pasta with about 10 minutes roasting time left. Add the pasta after you&#8217;ve started cooking the sauce on the stovetop.

Start making the sauce

 Place the white wine and 1 tablespoon olive oil in a large skillet or medium sauce pan (see notes). Squeeze the roasted garlic out of the skin and into the sauce pan. Heat the garlic on medium, then add the roasted squash flesh, and the tofu if you are using it. Stir to combine, and cook on medium low. Stir every few minutes.

Cook pasta

 Add the pasta to the boiling water after adding the squash to the sauce pan. Cook according to package directions as you finish the sauce.

Finish the sauce

Add the milk to the sauce, stir to combine. After the pasta has been cooking for at least 5 minutes, scoop out 1/2 cup of pasta cooking water. Pour some of the pasta water into the sauce, stir to combine. Add up to 1/2 cup of the cooking water to the sauce to achieve desired consistency. This is a fairly thick sauce but you want it to have enough liquid to combine well with the pasta. Keep the sauce warm as the pasta finishes cooking.

Finish the dish

When the pasta is cooked, drain, and toss immediately with the acorn squash sauce. Add the cheese, salt and pepper to taste, and parsley. Plate the pasta, and pass additional cheese at the table. Enjoy!

This sounds like the perfect autumnal dish. It looks delicious and my whole family would love it.

This looks so perfect for Fall! I can't wait to make this for my family, I know they will love it!

I only had butternut squash and Hokkaido pumpkin pasta before. I was wondering how different would acorn squash taste like.

What a great way to use acorn squash! Sounds delicious!

I love pasta and I love garlic. Combine them together and you will receive TWO hearts from me which equals 5 stars or more! :-) Fabulous recipe that is such a great weeknight meal. Can't wait to try it with a glass of my favorite wine!

This roasted acorn squash is cooked until tender and sweet, and covered in a wild rice stuffing with pistachio and feta. It's perfect for entertaining!

Roasted Acorn Squash with Wild Rice Stuffing

wild rice

kosher salt, divided

garlic

shallot

kale

olive oil, divided

black pepper

pistachios, chopped

feta cheese

In a medium pot, combine the wild rice, 3 ½ cups water, and 1 teaspoon kosher salt. Bring to a boil, then simmer for 45 to 50 minutes until tender. Let sit for 10 minutes before draining any extra liquid.

Meanwhile, chop each of the acorn squash in half and then into quarters. Using a spoon, scrape out the seeds. Line a baking sheet with parchment paper, place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and roast until tender, about 40 minutes.

While the squash roasts, mince the garlic and the shallot. Cut the kale into thin strips. In a large skillet, heat 1 1/2 tablespoons olive oil; add garlic and shallot and sauté for 2 to 3 minutes until the shallots are soft. Then add the kale and sauté for 2 to 3 additional minutes until the kale is tender and bright green. Turn off the heat and stir in the rice, 2 tablespoons olive oil, 1 teaspoon kosher salt, and fresh ground black pepper. Taste, and adjust seasonings if desired.

To serve, place the squash quarters on a plate. Top with wild rice stuffing, then sprinkle with feta cheese and pistachios. (Alternatively, feta and pistachios can be mixed into the wild rice stuffing).

This Maple Acorn Squash is one of my favorite side dishes to make in the fall, and is incredibly easy to make!

acorn squash*

maple syrup

tbsp unsalted butter**

tsp ground cinnamon

cloves

tsp salt

Preheat the oven to 375F.

Wash the squash well, then dry with a towel.

Trim the top and bottom off each squash, then cut in half from top to bottom.

Use a melon baller or spoon to remove the inner seeds and strings.

Lay each acorn squash half on its flat side, and cut into 1-inch thick slices.

Microwave together the maple syrup, butter, cinnamon, cloves, and salt for about 60 seconds, until the butter has melted. Stir well with a spoon.

Place the acorn squash slices on a rimmed sheet pan in a single layer, then brush the maple butter onto both sides of the squash.

Roast the squash for 25 minutes on the first side, then flip each slice over and bake for another 15-20 minutes, until caramelized and soft.&nbsp;Enjoy!

This roasted acorn squash is delicious baked in brown sugar and butter - perfect for a sweet and savory treat!

How to Roast Acorn Squash (Roasted Acorn Squash)

tbsp salted butter

tbsp brown sugar

Preheat the over to 375 degrees.

Cut the acorn squash in half, lengthwise and remove the seeds. Discard.

Place 2 tbsp. of butter and 2 tbsp. of brown sugar in each half.

Bake the squash for one hour or until flesh is soft.  A larger squash may have to cook longer than an hour.  After the first hour, check it in 10 minute increments until the flesh is soft (use a fork to test doneness - if the fork pierces the flesh easily, it is done).

Remove from oven and let cool for 5-10 minutes before serving. To eat, carefully scrape the flesh off the sides and mix with the melted butter and brown sugar, being careful not to punch a hole in the outer skin.

How to roast acorn squash into tender, delicious perfection!

How to Roast Acorn Squash

Tbsp olive oil

Optional add-ins: salt, pepper, herbs (like rosemary

Prep: Preheat oven to 400°F (204°C).

Cut: Using a sturdy, sharp chef’s knife, cut the acorn squash in half.

Scoop: Use a spoon to scrape the seeds and stringy bits out of the inside.

Cook: Brush the insides with oil or melted butter, optionally sprinkling with salt, pepper, herbs, brown sugar, or maple syrup. Set halves cut side up on a baking sheet, then bake for 45 to 60 minutes, until fork tender.

Serve: Serve warm in the shell, stuff with veggies or wild rice, or scoop out the flesh for salads and soups.

Roasted acorn squash with brown sugar, butter and cinnamon is a perfect fall side dish or great Thanksgiving side and so easy to prepare.

Roasted Acorn Squash with Brown Sugar

acorn

whipped butter (or coconut oil, vegan butter)

tbsp brown sugar (to taste)

cinnamon

Preheat oven to 350F.

Rub 1/2 tbsp light butter on each side. Top with brown sugar and cinnamon.

Place in a baking dish and add 1/4 cup water to the bottom of the pan.

Cover and bake 50 minutes. Uncover and bake an additional 10 minutes, until tender.

Remove from oven and allow to cool before serving.

Learn how to roast acorn squash with this simple recipe! When prepared properly, acorn squash can be so delicious. Recipe yields 4 side servings.

Perfect Roasted Acorn Squash

extra-virgin olive oil, divided

Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.

To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.

Place the squash halves cut side up on the parchment-lined pan. Drizzle the olive oil over the squash, and sprinkle with the salt. Rub the oil into the cut sides of the squash, then turn them over so the cut sides are against the pan. 

Bake until the squash flesh is very easily pierced through by a fork, about 30 to 45 minutes depending on the size of your squash. Add any desired toppings, and serve warm.

I had never considered some of those toppings.  Great ideas; thanks!!

Hi Kate! I’m back for my favorite thanksgiving recipes on your site. Just had to say hello and thanks.

I stuff acorn squash with plant based ground round, onions and mushrooms and a sprinkle of grated cheese.

I made as suggested and filled with coconut based curry...was very good...but gggrrrhhhh cutting that thing!

To make this as a dessert, after it’s baked, I use butter and brown sugar or honey in the “well”- where seeds were. Then you dip the squash into the center.

Turning the squash up-side-down onto the cut section made all the difference !!   It cooked quickly &amp; was perfect !  I added pecans, a little butter, cranberries (the ones with a little sugar), a little salt and it was heavenly.     About cutting the squash in half.  I'm not very strong so what I do is get a big knife.  I get it started (anyway I can) and then put the squash on a firm surface (a cutting board works well), then I pick up the knife which is stuck into the squash so it comes up into the air too.  I drop them down on the firm surface and that helps the knife to begin to go through the squash.  I keep doing this while watching the direction of the knife cut to go though it as best I can so it will end up as close to in halves as possible.  Up, drop, push knife...Up, drop, push knife.  It works every time.  Thanks so much.  Adding the cranberries was a taste delight

https://content.jwplatform.com/videos/Q0qKhIcq.mp4

Watch how to roast acorn squash in this short recipe video! Roasted acorn squash is easy to make and delicious. Plus, you’ll see how to slice the squash and garnish it.

Roasted Acorn Squash Recipe

Acorn squash roasted with maple cinnamon butter is so comforting in the winter months. It’s a sweet and savory side dish that is simple enough for a weeknight and stunning on a holiday table.

Maple-Roasted Acorn Squash Recipe

Acorn Squash (mine were 1 1/2 lbs each)

olive oil

Tbsp unsalted butter (divided)

Tbsp pure maple syrup (plus more for serving)

tsp fine sea salt (plus more to taste)

tsp cinnamon

Preheat the oven to 400˚F. Line a rimmed baking sheet with parchment paper for easier cleanup.

Carefully cut squash in half from the tip through the stem (placing the squash over a towel will help prevent rolling). Start by inserting the knife deep into the side of the squash then cut through to the tip. Once you have cut through the tip, stand the squash up on the stem side and cut all the way through the stem. Scrape out the strings and seeds with a spoon. Place squash on a baking sheet cut-side-up.

Brush the cut-sides of the acorn squash with olive oil. Add 1 Tablespoon of butter into each acorn squash half and drizzle each half with 1/2 Tbsp maple syrup. Sprinkle with salt and cinnamon.

Bake for 45-60 minutes, depending on squash size, or until squash is tender when pierced with a knife. To infuse flavor, I like to brush the cut side of the acorn squash with the juices accumulated in the squash after 30 minutes.

To serve, transfer squash to a platter, cut squash in half if desired, drizzle with more maple syrup and sprinkle with salt to taste.

Stuffed Acorn Squash with Italian sausage (or use vegan sausage), kale, apple, parsnips, pecans and sage. Vegan-adaptable and can be made ahead. Perfect for the holiday table or special gatherings.

Stuffed Acorn Squash 

———–

Italian sausage-

onion,

apple (like a gala), diced

sage

white wine (or sub-water)

pecans pecans

fresh grated nutmeg (or ¼ teaspoon ground)

Cut Acorn Squash lengthwise and scoop out seeds with a spoon ( or scoop after baking!).  Brush insides with a mix of 1 tablespoon olive oil and 1 tablespoon maple syrup. Sprinkle generously with salt and pepper and lay skin-side up on a greased, or parchment lined baking sheet, and roast in a hot oven for 30-40 minutes, until you can pierce through skin and flesh with a fork. Remove from the oven and using a metal spatula, turn over, trying to keep caramelized edges intact, and let cool. Place in a baking dish.

While squash is roasting in the oven, brown Italian sausage (or soy sausage), set aside and wipe out pan.

In the same pan, saute parsnips and onions in  olive oil, on medium heat, until tender, about 10 minutes.

Add apples, kale and sage, and saute 5 more minutes, until apples are tender. You may need to add a little more olive oil. Generously Salt and Pepper to taste.

Splash with a little white wine and add pecans. When wine has evaporated, add 1 T maple syrup. Add sausage back in and taste for salt, adding if necessary. Add a little fresh grated nutmeg or a pinch or two of ground. Fill the squash with the apple parsnip sausage mixture and place in a 350 F until heated through (about 15-20 minutes)

In a small bowl, coat pecans with real maple syrup (only real maple will work here) Add a pinch of salt and some cracked pepper. Spread out on a greased baking sheet and using a timer, bake 8 minutes to start, in a 400 F oven, give them a mix, then bake another 7 &#8211; 13 minutes. These need to toast up nicely for the right &#8220;crunch,&#8221; but time will vary depending on your oven &#8211; so keep a close eye on these to make sure they don&#8217;t burn.

Remove, let cool 3-4 minutes, then use a metal spatula to unstick them from the sheet pan. If they are completely stuck, place them back in the oven for a minute or two, to loosen, and try again. Then let cool completely, store in a zip lock bag. I make these in big batches and use in salads or cheese platters.

To Make Maple Pecans

I made this as a vegan dish and used Field Roast sage and apple sausage. The stuffing is absolutely delicious, but seemed to be a little on the dry side when I added it to the squash. Perhaps I was a bit off and didn’t add enough oil or maple syrup? I think I’ll try it again with a touch of vegan butter and an extra teaspoon of maple syrup. I also wonder how this would be with a spoonful of freshly made cranberry sauce.

The stuffing was so addictivly delicious that I was lucky there was enough left to stuff the acorn squash from my repeated sampling of it. Very nice presentation also.  Burned my first batch of pecans but remade them and baked them a shorter time taking them out a bit sticky. They firmed nicely cooling on a plate and don't stick together in storage.  EXCELLENT flavors.  I used 2 butcher Italian sausages: one sweet one spicy that I stripped from the casing. Great ratio/flavor combo.  

I may try cubed roasted butternut squash with this stuffing as a top layer layer in a baking dish next. That way it might be scooped from the serving dish onto a plate or nestled into a bowl over wilted garlic spinach. The colors of deep green spinach with this orange squash and golden stuffing might be fab.  Thank you so much for your most amazing chef skills and creativity.  Every recipe is outstanding and so unique.  Could not be better. Thank you for sharing your talents. Thanks Sylvia.

I’m always looking for new ways to cook acorn squash, and this recipe delivers in spades.  I used a pound of bulk Italian sausage, subbed sweet potato for the parsnips and added 8 ounces of sliced baby Portobello mushrooms.  This made more stuffing than I needed, which was great since we ate the leftover stuffing for breakfast topped with a fried egg.  And those pecans—they’re addictive!  My hubby said this one’s a keeper and I agree.  Thank you for a great recipe!

This really was delicious.
I am not a fan of sausage so i made this with organic ground pork and added some sausage-spices like paprika, rosemary, thyme, and sage.
The maple pecans added a nice crunch and warm nutty depth. This recipe is a new comfort food!

Hi Sylvia! Quick question - you have us adding Kale at both Step 5 &amp; 6. Should I assume this is divided, or is that a typo?

Currently making it now and will use my best judgement, but it seemed confusing in an otherwise straightforward recipe.

Thanks!!

Made this for my friends who came into town last night. Was a total winner! They even fed small pieces of acorn squash to their toddler for the first time and he loved it! Would 100% make again :) thank you!

https://content.jwplatform.com/videos/U5TRlVxD.mp4

Maple-Glazed Stuffed Acorn Squash with apple, parsnips, pecans, and optional sausage. Vegan-adaptable! 

Stuffed Squash Video

Maple Roasted Acorn Squash is savory and sweet, with its flavor intensified when tossed and roasted in a homemade maple glaze with a sprinkling of cinnamon. 

Maple Roasted Acorn Squash

acorn squash (about 1.5 pounds each)

Preheat the oven to 400˚F. Line a large half sheet baking pan with parchment paper.

Carefully cut squash in half from the top to bottom (tip through the stem). Use a spoon to scrape out the strings and seeds. Slice the squash crosswise into ½ inch wide slices. Transfer to a large mixing bowl.

In a small mixing bowl, stir together olive oil, maple syrup, cinnamon, and salt. Pour into the bowl of squash and toss to combine.

Transfer the squash to the lined baking tray in a single layer. Pour any remaining sauce over top.

Bake for 40 minutes, or until squash is tender when pierced with a knife.

Seasoned in a mix of dried thyme, rosemary and oregano, this parmesan herb roasted acorn squash is a simple fall - winter side. And you don't have to peel the squash!

Parmesan Herb Roasted Acorn Squash

thyme

rosemary

oregano

Parmesan

parsley

Trim off the bottom and top from the squash. Place a flat side on the cutting board and slice in half lengthwise. Scoop out the seeds and discard. Then cut the squash into 1/2-inch thick slices. Transfer the squash to a large bowl.

In a small bowl, whisk together the olive oil, thyme, rosemary, oregano, salt and pepper. Pour the mixture into the squash tossing to coat.

Arrange the squash on a sheet pan making sure the pieces are not overlapping.

Roast the squash for 20 minutes. Flip the squash to the other side and sprinkle on the Parmesan. Continue roasting for 15-20 minutes until the cheese is golden and melted and the squash is tender.

I love this roasted squash for a side dish!

Perfectly roasted Acorn Squash with savory cornbread and sausage stuffing.

Maple Roasted Acorn Squash with Vegan Cornbread Sausage Stuffing

tbsp ground flax + 2 tbsp water

cornbread

vegan sausages (I use the Apple Sage flavor from Field Roast)

onion

celery

garlic clove

butter

½ tsp fresh rosemary (finely chopped)

1½ tsp fresh sage (finley chopped)

thyme leaves (removed from stem)

veggie broth (low sodium)

½ tsp baking powder

¼ tsp kosher salt

¼ tsp black pepper

cranberries

Preheat the oven to 325 degrees. Wash and dry the acorn squash. Cut in half, remove the seeds, and set aside. Finely chop the onions, celery, garlic, and herbs. Tip: The smaller the pieces the better. You can opt to use to a food processor to make this process quick and easy, just make sure to do the onions and celery first since they&#039;ll need to cook longer.

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Roasted Acorn Squash

Creamy Roasted Acorn Squash Pasta

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How to Roast Acorn Squash (Roasted ...

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