This roasted acorn squash is everything I crave when the air gets crisp and the leaves start falling. With its sweet and savory spiced butter glaze and caramelized edges, this cozy side dish brings warmth to any fall or winter meal. Whether I’m serving it at Thanksgiving or as part of a regular weeknight dinner, it never fails to deliver comfort and flavor.
Why You’ll Love This Recipe
I love how simple and unfussy this roasted acorn squash is, yet it feels indulgent. The chili powder and cumin add a smoky, savory element that balances beautifully with the brown sugar. It’s healthy but doesn’t taste like it’s trying to be. Best of all, it requires minimal prep and uses just a handful of pantry staples. I also love how versatile the squash is—I can serve it with anything from roast chicken to a vegetarian grain bowl.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 small acorn squash, halved, seeded, quartered
½ cup salted butter, melted
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon kosher salt
2 tablespoons brown sugar
Directions
I start by preheating my oven to 400°F and lining a rimmed baking sheet with parchment paper—this makes cleanup so easy.
In a small bowl, I mix the melted butter with chili powder, cumin, salt, and brown sugar. This spiced butter mixture is what gives the squash its crave-worthy flavor.
I brush the cut sides of the acorn squash with the butter mixture, saving a little for later.
Then, I place the squash wedges on the sheet pan, flesh-side down, and roast them for 20 minutes.
After that, I flip the wedges so the other cut side is touching the pan and roast for another 15 minutes.
Finally, I turn the squash skin-side down, spoon the remaining butter over the top, and roast for another 15 minutes until the squash is tender, caramelized, and golden.
Servings and Timing
This recipe makes enough for 8 servings.
Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour
Calories per serving: Approximately 202
Variations
When I want to mix things up, I switch out the spices or toppings. Sometimes I go classic with just butter and black pepper. Other times, I drizzle on tahini for a creamy vegan version or add maple syrup and cinnamon for a sweeter twist. I’ve also tried it with grated Parmesan and herbs for a savory variation, and it was a huge hit.
Storage/Reheating
Leftover roasted acorn squash keeps well in an airtight container in the fridge for up to 4 days. When I want to reheat it, I either pop it into the microwave or warm it in the oven at 350°F until heated through. If I want to freeze it, I let the squash cool completely first, then store it in a freezer-safe container for up to 6 months.
FAQs
How do I know when acorn squash is fully cooked?
I always check doneness by piercing the flesh with a fork. If it slides in easily without resistance, the squash is done. The edges should also look slightly browned and caramelized.
Can I eat the skin of roasted acorn squash?
Yes! Once it’s roasted, the skin becomes tender enough to eat. I often eat it if the squash is organic or from a local farm, and it’s a good source of fiber.
What other spices can I use?
If I want a different flavor profile, I sometimes use smoked paprika, garlic powder, cinnamon, or even a dash of cayenne for heat. The recipe is really flexible.
Can I make this ahead of time?
While it tastes best fresh from the oven, I have roasted it a day ahead and reheated it just before serving. It works, especially if I’m adding a fresh drizzle of butter or a new topping to refresh it.
What can I do with leftover spiced butter?
I like to use leftover butter mixture on roasted sweet potatoes, carrots, or even spread on toast. It’s delicious and versatile!
Conclusion
This roasted acorn squash has become a staple for me once the weather cools down. It’s easy to prepare, incredibly flavorful, and always a crowd-pleaser. Whether I’m making it for a holiday feast or just a cozy weeknight dinner, it brings that perfect balance of comfort and warmth to the table.
Roasted Acorn Squash is a cozy fall side dish featuring sweet, caramelized acorn squash wedges glazed with spiced butter and roasted until tender and golden.
Ingredients
4 small acorn squash, halved, seeded, and quartered
½ cup (1 stick) salted butter, melted
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon kosher salt
2 tablespoons brown sugar
Instructions
Preheat oven to 400 °F (200 °C) and line a rimmed baking sheet with parchment paper.
In a small bowl, whisk together the melted butter, chili powder, cumin, salt, and brown sugar.
Brush the cut sides of the acorn squash wedges with about two‑thirds of the butter mixture, reserving the rest.
Arrange the squash wedges on the prepared sheet, flesh‑side down, and roast for 20 minutes.
Flip the wedges so the other cut side touches the pan and roast for an additional 15 minutes.
Turn the squash skin‑side down, spoon the remaining butter mixture over the top, and roast for a final 15 minutes until the flesh is tender and caramelized.
Notes
For a milder version, reduce or omit the chili powder.
Try maple syrup or a drizzle of tahini instead of the butter‑spice glaze for a different twist.
The skin is edible once roasted and helps lock in moisture and flavor.
If your squash pieces vary greatly in size, adjust roast time accordingly—larger pieces may need a few extra minutes.
