Ever wondered How to Cook Acorn Squash? I have all of the best tips and tricks! For this easy recipe, you’ll only need the squash itself, olive oil, and a pinch of salt and pepper. It’s a budget-friendly fall recipe that’s easy to make and you’ll love serving it alongside all of your favorite autumnal entrees!

Halved acorn squashes are placed on a baking sheet.

Acorn Squash

Want to feel like a rustic home chef? Make your own acorn squash! This fall favorite side dish always makes me feel all of those autumnal feelings. It’s so simple, yet so stunning. If you really want to impress people at Thanksgiving this year, consider serving acorn squash as a side dish! While it’s classic, it’s also not the same side dishes your family may be used to.

One thing I love about enjoying a serving of acorn squash is knowing that every sweet, nutty bite is loaded with nutrients! It’s got plenty of vitamins, fiber, and more that your body will love. During the holiday season, I’ll be honest… I’ll grab whatever healthier foods I can get! I usually love heartier dishes in the fall and winter, so veggies like this really brighten up my plate perfectly.

This recipe is SO easy to make and budget-friendly. You only need 4 simple ingredients and less than 10 minutes of prep time to make this squash side dish. On a day like Thanksgiving, I’m all too happy to make some easy recipes to help lessen the stress of the day a little bit! While you’re fussing over the turkey, casseroles, and pies, you can alleviate a little bit of stress knowing that this acorn squash is low maintenance and always a hit.

Uncooked acorn squashes are being sliced.

How to Cook Acorn Squash in the Oven

Make sure to save the seeds! You can dry them, toss them in oil, and roast them in an oven set to 235°F for about an hour to make a tasty snack.

  1. Cut the acorn squash. Starting at the side of the stem, cut the acorn squash straight down the center. Continue cutting around the squash until you reach the other side of the stem. Pull the two halves away from one another.
  2. Scoop the seeds. Use a spoon to scoop the seeds and any strings away from the squash halves.
  3. Roast the squash. After you drizzle both halves with olive oil and a touch of salt and pepper, place the squash on a baking sheet and cook at 375°F for 50-60 minutes.
  4. Enjoy! Let the squash cool for about 5-10 minutes, then serve!
Four sqash halves are placed on a baking sheet.

How to Serve Acorn Squash

This classic side dish plates well with all of your Thanksgiving favorites! Place it right next to the Turkey where it belongs.

Not quite sure how to dress it up once it’s on the plate? While you can definitely eat this Acorn Squash as is, it’s also delicious when topped with a sprinkle of brown sugar, a dollop of syrup, or even a drizzle of real maple syrup.

You can even sprinkle with a few chopped candied nuts.

What does acorn squash taste like?

Acorn squash is a sweeter vegetable, which is why it pairs so well with butter and brown sugar! It’s similar to a sweet potato in that way. Acorn squash also has a nice nutty note that I really love. When baked to perfection in the oven, it’s also got the best creamy consistency.

You can eat the skin of acorn squash but it can be a little tough. Not like Delicata Squash which ends up with a softer roasted skin.


I don’t recommend freezing it. In my experience, it sadly hasn’t held up very well once it’s been frozen and thawed.

Once cooked, acorn squash really is best when served fresh. That doesn’t mean you can’t keep your leftovers though! Any leftover acorn squash you have will stay fresh for 2-3 days in an airtight container in the fridge. Just note that the texture might not be as amazing as when it was first baked. For this reason, I don’t recommend trying to make it ahead of time.

A fork is scooping out some of the acorn squash.

Serve all of the best sides this Thanksgiving!

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A fork is scooping out some of the acorn squash.

Get the Recipe: Roasted Acorn Squash Recipe

Perfectly tender Roasted Acorn Squash is the basis for a great side dish, the beginning of a squash puree or a simple squash soup.
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  • 2 Medium Acorn Squash
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper


  • 1 baking sheet


  • Heat the oven to 375˚F.
  • Place the squash on a cutting board positioned on a flat work surface.
  • Using a sharp knife, start cutting to the side of the stem (do not try to cut through the stem) and cut straight down to the hollow center. (You’ll feel the knife no longer hitting resistance.
  • Continue cutting around the squash until you reach the other side of the stem.
  • Set the knife aside and pull the two halves of the squash apart.
  • Using a spoon (a grapefruit spoon works well), scoop the seeds and stringy pieces from both halves of the squash.
  • Drizzle both cut sides of the squash with olive oil and season with salt/pepper.
  • Arrange the squash on a baking sheet cut sides up and roast in the oven for 50-60 minutes or until fork tender.
  • Serve immediately sprinkled with brown sugar, maple syrup or a dollop of butter or cool and store in an airtight container in the refrigerator for up to 5 days.
Calories: 149kcal, Carbohydrates: 23g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 588mg, Potassium: 751mg, Fiber: 3g, Sugar: 0.003g, Vitamin A: 792IU, Vitamin C: 24mg, Calcium: 73mg, Iron: 2mg