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Acorn squash is roasted in the oven then topped with butter and brown sugar for the perfect squash side dish! This acorn squash recipe is so fast, easy, and healthy. Acorn squash is cheap and abundant in the autumn, so here's an easy recipe to show you how to cook acorn squash.

You can also try simple honey and cinnamon roasted butternut squash or a maple roasted butternut squash if you are looking for more squash recipes! This recipe was one of the very first recipes on my website around 11 years ago, so we've redone it with all new photos!

half slices Acorn Squash in white plate — Acorn Squash

How to Cook Acorn Squash, Step by Step

It may seem redundant to a lot of people reading this blog, but we all had to learn somehow. Everyone has to learn sometime, and every time I go to post a how-to post I have to remind myself: someone, somewhere, truly doesn't know how to do it. So every time I go over a basic recipe or kitchen task, I am going to try and post it more. I know there are a lot of university kids reading my blog and I'm always trying to remember that there are so many people learning still, so many younger AND older adults yearning for more knowledge in the kitchen. And hey, I can't count the times I google things myself, but that's just old age and a lack of memory kicking in.

So the other night I made a simple, easy acorn squash recipe to take advantage of the bounty of the season.

It doesn't get easier than this, cheaper, or a better way to sneak in a large serving of vegetables. The total cost at Superstore was about $1.45 a squash, each one serving two people. Two! If my math serves me correctly, that makes each serving about 73 cents. A very hearty serving, I might add. You hear that, university kids? Seventy-three cents. Split with a roomie.

ingredients for acorn squash in wooden plate and board

Ingredients Needed:

acorn squash
salted butter
brown sugar
salt
pepper

How to Clean Acorn Squash

Acorn squash is so easy to clean compared to other squash such as pumpkins! They are a snap!

Cut each squash down the center lengthwise, you don't want to cut them in half width-wise, leaving a top and a bottom otherwise they are odd to cook that way.
Take a spoon and scoop out the seeds and strings until the center is completely cleaned out.

clean out acorn squash on the wooden board

How to Cook Acorn Squash

Using a nice sharp knife, cut the squash in half. Clean out the seeds and stringy bits, so that it's clean. You want to scoop them out well as shown in the photos above.
Place cut side down on a baking sheet with water on it.
Bake at 350 for 35-40 minutes, until they are soft.
Remove the baking sheet from the oven and place them on top of the stove. Turn on the broiler in your oven.
Take your butter and place in the center of each. If you are going for sweet, add the brown sugar. Sprinkle with salt.
Return to the oven and broil for about 5 minutes, melting the butter/sugar, browning the edges slightly and

Acorn Squash with butter and brown sugar on center placed in a baking sheet

Flavor Variations

You can choose to make this sweet or savory squash whichever you prefer! Try some of these on the squash:

honey instead of the brown sugar
cinnamon or nutmeg – or a combination of the two for a sweet version
maple syrup instead of the sugar
red pepper flakes – very good with sweet squash and also a savory version
curry – also really good with honey
paprika, garlic, oregano – any herb or spice that you like you can skip the sugar and make this savory

baked cuts of Acorn Squash in a white plate

Tips and Tricks

Placing the squash cut side down on the baking sheet ensures that you aren't drying out the squash. When you roast squash open-faced for 45 minutes, it can dry out and the inside can form "strings" in the squash. I've tried baking it open-faced and there really is a texture difference, you are keeping that moisture inside and not drying it out.
Steam the squash by adding enough water so that it slightly covers the sides of the squash. I find this way you end up with amazingly soft squash that hasn't dried out in places or burnt in others. It cooks them uniformly. Steam is a wonderful thing and it actually helps cook these faster than plain roasting.
Broil it at the end to get those lovely browned bits on the edges. You don't have to bake it and dry out your squash for 40 minutes to achieve this, just give it a quick broil.

using a fork to have a part of baked cuts of Acorn Squash

With this recipe, you end up with a lovely, soft bowl of squash with a pool of sugary butter that is so soft you can eat it with a spoon, but still has some crispy roasted edges. It really is the best of all worlds!

If you want a really unique acorn squash recipe try my Acorn Squash Pie! It is really fantastic and a great change from pumpkin! Happy cooking you guys! I hope this recipe helps you all out, learning how to cook acorn squash is really easy AND delicious!

Karlynn

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▢ 2 acorn squash
▢ 4 tablespoons butter divided
▢ 2 tablespoons brown sugar divided
▢ salt
▢ pepper
▢ water for baking sheet

Preheat your oven to 350°F.
Using a nice sharp knife, cut the squash in half. Using a spoon, clean out the seeds and stringy bits, so that it's clean inside.
Place cut side down on a baking sheet then add enough water so that it slightly covers the sides of the squash.
Bake at 350 degrees for 35-40 minutes, until they are soft.
Remove the baking sheet from the oven and place on top of the stove.
Turn on the broiler in your oven. Turn the squash over on the pan.
Take one tablespoon of butter and place in the center of each squash. If you are going for sweet, add ½ tablespoon of brown sugar to the center of each squash as well. Sprinkle with salt and pepper.
Return to the oven and broil for about 5 minutes, melting the butter/sugar, browning the edges slightly.
Remove and serve.

You can skip the sugar and only use butter if you like with this recipe!

Calories: 209 kcal , Carbohydrates: 28 g , Protein: 2 g , Fat: 12 g , Saturated Fat: 7 g , Cholesterol: 30 mg , Sodium: 108 mg , Potassium: 748 mg , Fiber: 3 g , Sugar: 6 g , Vitamin A: 1141 IU , Vitamin C: 24 mg , Calcium: 79 mg , Iron: 2 mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I'm a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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