This Roasted Acorn Squash will knock your socks off! With just a little butter, brown sugar, and cayenne pepper, you have a side dish everyone will love!
Our other favorite way to enjoy acorn squash is to stuff it! As seen here in our Sausage Stuffed Acorn Squash and Wild Rice Stuffed Acorn Squash.
Roasted Acorn Squash with Butter and Brown Sugar
It’s Fall. That means
arguing talking calmly with your little kids about Halloween costumes. And also time to start thinking about green bean casseroles, apple pie, turkey, and squash. Roasted acorn squash!
Just like its winter cousin, butternut squash, cutting acorn squash is less than enjoyable. Because…weirdly shaped and dense. But once you get it cut and scrape out the seeds and stringy pulp, you’re left with a blank canvas to do amazing things with. The world is your acorn squash oyster, friends!
I absolutely love it. Its center not only provides the perfect nook for stuffing, but it’s also conducive for puddles of melted butter to reside. Just a few simple pantry items can transform acorn squash into the most amazing roasted acorn squash ever. I’ve been known to eat an entire 2-pounder all by myself.
You only need a few ingredients for this delicious roasted acorn squash recipe.
(Scroll below to the printable recipe card for details and measurements.)
- Acorn squash
- Unsalted butter (so you can control the amount of salt)
- Brown sugar
- Cayenne pepper (optional, but recommended!)
The combination of butter, brown sugar, salt, and a pinch of cayenne has a total wow factor. Sweet, salty, with a little heat – it’s out of this world and my favorite! But there are other flavors that are also crazy delicious. Cinnamon, honey, or maple syrup absorb into the orange flesh making it so sweet. More into savory? Try garlic, thyme, and rosemary. Or garlic, cumin, and lime juice. So many different acorn squash recipes, that you’ll never get bored with it.
How To Roast Acorn Squash
It’s so easy to roast acorn squash in just a couple steps.
(Scroll below to the printable recipe card for details and measurements.)
- Prep the squash. Wash and dry your squash, then carefully cut it in half. Scrape out the seeds and pulp from each half and discard.
- Season the squash. Spread the butter over the flesh of each half, then sprinkle with the sugar, salt, and cayenne.
- Bake. Place on a lined baking sheet or in a baking dish with cut sides up. Bake until tender when pierced with a fork or pairing knife.
How long to Roast Acorn Squash?
Acorn Squash usually range in size from 1 1/2 to 2 pounds. Most of the ones I find are 1 1/2 pounds, which I bake in a 400 degree F oven for 50-60 minutes (or until tender when pierced with a fork or pairing knife.) If your squash is larger, you might need to extend the cooking time.
This Roasted Acorn Squash is perfect for your Thanksgiving feast, crazy easy to make, and can easily be doubled, tripled, or quadrupled. If you can’t wait that long, do what I’ve been doing – it’s called lunch!
- Storing Leftovers. Allow to cool, then place in an airtight container in the refrigerator for up to 3 days.
- To Reheat. Place squash in a baking dish with a small amount of water or broth in the bottom. Loosely tent with foil, then rewarm in the oven for about 15 minutes at 350 degrees F.
More Squash Recipes:
- Yellow Squash Casserole
- Butternut Squash Soup
- Sausage Stuffed Acorn Squash
- Roasted Butternut Squash
- Roasted Spaghetti Squash
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Roasted Acorn Squash
- 1 & 1/2 pound acorn squash
- 1 tablespoon unsalted butter , softened
- 2 tablespoons brown sugar
- sprinkle of salt , to taste
- sprinkle of cayenne pepper , optional but recommended!
- Preheat oven to 400 degrees F.
- Wash and dry the squash, then carefully (but with some muscle!) cut in half along the ribs, lengthwise.
- With a spoon, scrape the seeds and pulp from each half; discard (or wash, dry, and roast the seeds with seasoning!)
- Spread the butter over the flesh of each half, then sprinkle with the sugar, salt, and cayenne.
- Place on a lined cookie sheet or in a baking dish with cut sides up.
- Bake for 50-60 minutes, or until tender when pierced with a fork or pairing knife.NOTE: Acorn Squash usually range in size from 1 1/2 to 2 pounds. Most of the ones I find are 1 1/2 lbs. and my cooking time reflects that. If your squash is larger, you might need to extend the cooking time.
Reader Questions and Reviews
I made this last night. It was delicious. Will be making it regularly. Thanks!
I love to add pumpkin spice to the butter and brown sugar
Instead of Sweet Potatoe Casserole for Thanksgiving, my family keeps requesting I make these every year!
Made this but added a bit of cooked chopped bacon at the end.
This is the first time using the cayenne and it was amazing. Didn’t make it spicy but just took the flavors to another level. Will make it this way from now on.
Wonderful recipe! Love the pinch of cayenne – wouldn’t have thought to add that, but it definitely elevates the flavors without making it spicy.
Can this be done on a bar-b-que grill?
Probably! I would wrap it in heavy duty foil and maybe cook for about an hour.
This is.the.only way to eat them. My Mom always made them this way.
Love love love this recipe!!!
I used this recipe a week ago. We had to come back for more!!!! Thank you
I added a little cinnamon and nutmeg. Otherwise, didn’t change anything. So good!
I just made this and it is awesome. Super super delicious.
Thank you Amy!
I love squash! Acorn being my all time favorite. Sadly my daughter and I are the only ones that that like it. More for us tho.
I put strips of bacon (raw) on top of the butter and brown sugar when it was roasting. Amazing!
bacon, butter and brown sugar! The BEST!
That is how i cook mine !Exactly like yours !How do you roast the seeds ? Do yo know ?
Now that seems the way! I do my potatoes like that, baking and sweet, just add a little water so it doesn’t crack your pot! That come out soooo creamy!!
So delicious and simple!
We always cut them in half… put butter, onions, ham (just your favorite lunch meat) top with cheese and bake on 375 for 30 minutes! You can add any other veggies too like mushrooms.
I love acorn squash and have it quite often, I like mine baked in the oven with butter and lemon..
My wife and I have an acorn squash regularly throughout the year. Cut in half, remove seeds, slather with lots of butter, cover each half loosely with shrink wrap, pop it into the microwave for 8 – 10 minutes, and enjoy. I like your idea about the brown sugar and cayenne pepper, though.
I like to cut my acorn squash in half, lay the halves in my crockpot in a little bit of water & by dinner i have delicious buttery brown sugared yumminess! Cook on low 4hrs.
This recipe is perfection. Even my kids liked it!
I love all winter squash, but acorn squash is my favorite, especially prepared like this!
Nothing but 100% love for this recipe. If I could, I would give it 10 stars!!
I’ve totally devoured an entire squash singlehandedly and called it dinner. Sometimes, a girl’s gotta do what a girl’s gotta do! I definitely see myself singlehandedly devouring one of these babies. Like…next week.
Thank you for the wonderful recipe! Easy and delicious in every way!
LOVE this recipe. Can’t say enough about it!
Good. Heavens. All. Mighty. Yes. This was amazing!