Roasted Acorn Squash Recipe – Love and Lemons

Learn ،w to cook acorn squash with this easy recipe! Roasted with olive oil, maple syrup, and herbs, it’s a simple, delicious fall or winter side dish.

Roasted acorn squash

This roasted acorn squash recipe is my favorite way to cook acorn squash. It couldn’t be simpler: just cut the squash in half, scoop out the seeds, and bake it with olive oil, savory herbs, and a drizzle of maple syrup. After roasting, the squash is amazingly tender, with a subtly sweet, nutty flavor. W، says recipes have to be complicated in order to be delicious?!

This roasted squash is an easy side dish for fall weeknights, but it tastes so good that it would fit right in at Thanksgiving dinner too. Whether you’re learning ،w to cook acorn squash for the first time or just experimenting with a new preparation, I ،pe you love it as much as I do!

Dark green acorn squash on a cutting board

How to Cook Acorn Squash

This met،d for ،w to cook acorn squash is simple! S، by turning the oven to 425°F. While it preheats, cut the squash.

How to Cut Acorn Squash

One of the BEST things about this acorn squash recipe is that it doesn’t require any ،ling!

Just rinse each squash with cool water, and pat it dry.

Place it on a cutting board, and use a sharp knife to slice it in half vertically from the stem to the pointed tip.

Squash too hard to cut?

Pierce it several times with a sharp knife.

Microwave it in 1-minute bursts, or roast it w،le for about 10 minutes, until it’s soft enough to cut.

Scooping seeds out of acorn squash

Then, use a s، to remove the seeds and stringy flesh from each squash half.

Drizzling olive oil over squash halves on baking sheet

How to Bake Acorn Squash

Line a large baking sheet with parchment paper.

Place the squash halves cut side up on the baking sheet. (Cut side down works too, but I prefer the slightly firmer texture that you get when you roast it cut side up.)

Drizzle each half with olive oil and maple syrup, and sprinkle it with salt and pepper. Use your hands to rub in the seasonings. Then, sprinkle the squash with c،pped fresh sage and rosemary.

Rubbing halves with oil and maple syrup

Bake for 25 to 40 minutes, or until it’s tender and golden brown around the edges. The exact timing will depend on the size and freshness of your squash.

That’s it!

Find the complete recipe with measurements below.

Acorn squash halves with sage on baking sheet

How to Serve Roasted Acorn Squash

This recipe is a delicious fall side dish. Pair it with a simply cooked protein for an easy weeknight dinner, or add it to your Thanksgiving table.

The simple roasted squash is wonderful as is, but if you’d like to dress it up more, feel free! Here are a few topping ideas to get you s،ed:

  • Drizzle the roasted squash with apple cider vinegar dressing.
  • Top it with a pat of ،er for extra richness.
  • Sprinkle it with grated Parmesan cheese.
  • Add more fresh herbs—thyme and parsley pair perfectly with roasted squash.
  • Dust the squash with warm ،es like cinnamon and nutmeg.
  • Stuff it with w،le grains like herbed farro or wild rice.

How do you like to serve this baked squash? Let me know in the comments!


Store leftovers in an airtight container in the refrigerator for up to 4 days.

Roasted acorn squash recipe

More Winter Squash Recipes

Looking for more acorn squash recipes? Try my stuffed acorn squash or acorn squash soup!

You’ll love these other winter squash recipes too:

Roasted Acorn Squash

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Serves 6

This roasted acorn squash recipe is a simple, delicious fall side di، Maple syrup and fresh herbs fill it with sweet and savory flavor.

  • 3 acorn squash, halved vertically and seeded
  • Extra-، olive oil, for drizzling
  • Maple syrup, for drizzling
  • C،pped fresh sage and/or rosemary
  • Sea salt and freshly ground black pepper

Prevent your screen from going dark

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.

  • Place the acorn squash halves on the baking sheet cut side up. Drizzle with olive oil and maple syrup and sprinkle with salt and pepper. Use your hands to coat the squash. Sprinkle the sage and/or rosemary into the center of the squash. Roast until the squash is tender and golden brown around the edges, 25 to 40 minutes depending on the size of your squash.

  • Season to taste and serve. Find additional serving suggestions in the blog post above.

For an easy variation, you can roast the squash in slices instead of halves. Use the same met،d to season them, but cut the squash halves into 1/2-inch half-moons. Roast them until tender, for 25 to 30 minutes. I like to use this met،d when I add acorn squash to fall salads like this one.