Roasted Acorn Squash Recipe

Roasted acorn squash halves on a white platter.

5 from 1 vote

Roasted Acorn Squash Halves - Perfect fall/winter side dish! Buttery sweet and nutty acorn squash recipe that's simple and easy to prepare.

Prep Time5

Cook Time1 15

Total Time1 20

Course: Side, Side Dish

Cuisine: American

Keyword: acorn, squash

Servings:

Calories: 186kcal

Author: Leigh Harris

Ingredients

2 Acorn Squash
4 tablespoons unsalted butter, softened
1/2 teaspoon kosher salt
1/4 teaspoon black pepper fresh ground

US Customary - Metric

Instructions

Preheat the oven to 425ºF.
Use a large very sharp knife carefully cut the acorn squash in half, from stem to tip. Be very careful with this step it can rock and make you slip with the knife. I've been known to use a rubber mallet with this part.
2 Acorn Squash
Scrape out the seeds and stringy pulp from the inside of each half until clean. If you like, you can score the flesh in a cross-hatch pattern, but it's not necessary.
Rub 1 tablespoon of softened butter on the inside flesh of each half. Sprinkle with salt and freshly ground pepper.
4 tablespoons unsalted butter,, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
Place the acorn squash cut side up in a large roasting pan. Fill the bottom of the pan with about 1/4-inch of water. This keeps the squash from drying out and scorching on the bottom.
Bake for 1 hour to 1 hour and 15 minutes.

Notes

To Make Ahead - Bake the squash up to 2 days ahead of time. Wrap each piece in foil and store it in the refrigerator. Reheat in the foil at 400 degrees F until just heated through.

Storing - Let cool to room temperature, place them in an air-tight container and refrigerate for up to 4 days.

Freezing - You can freeze uncooked acorn squash but you will need to remove the skin and cut it into smaller chunks. I would suggest flash-freezing the pieces on a parchment-lined baking sheet until hard. Then transfer them to a freezer-safe bag or container and freeze for up to 2 months. With that said raw squash does not freeze as well as cooked squash.

To freeze the roasted acorn squash you can remove it from the skin in chunks or mash it up. Place in a freezer-safe air-tight container or bag and freeze for up to 6 months. Thaw overnight in the refrigerator.

Nutrition