10 Roasted Acorn Squash Recipes for Fall

As the leaves turn vibrant shades of orange and red, my mind always drifts back to my childhood Thanksgivings. My grandmother would slice open acorn squashes, drizzle them with butter, and roast them until caramelized edges formed a sweet, nutty crust. That aroma—earthy, warm, and comforting—filled our home and became synonymous with fall for me. It was simple magic from her tiny kitchen, turning humble squash into a family favorite.

Lately, I’ve been experimenting in my own kitchen, pushing beyond the basics. Last weekend, I roasted batches with unexpected twists like pomegranate seeds and feta, or spicy harissa for a kick. These experiments reminded me why acorn squash reigns supreme in autumn: it’s versatile, nutritious (packed with vitamin A and fiber), and roasts beautifully, developing a tender interior with crispy edges. If you’re craving cozy, seasonal eats, these recipes will elevate your fall table.

Classic Butter and Brown Sugar Roasted Acorn Squash

Acorn squash halves are the star here, needing just a handful of pantry staples: 2 medium acorn squashes (halved and seeded), 4 tbsp butter, 1/4 cup brown sugar, salt, and pepper. Preheat your oven to 400°F, place halves cut-side up on a baking sheet, dot with butter, sprinkle sugar and seasonings, then roast for 40-45 minutes until fork-tender and golden.

This beginner-friendly dish highlights the squash’s natural sweetness, balancing it with buttery richness. It’s a healthy side low in calories yet high in antioxidants, perfect for holiday meals or weeknight dinners, promoting better digestion and glowing skin.

Sage and Parmesan Roasted Acorn Squash Wedges

Slice 2 acorn squashes into wedges (about 12 total), toss with 3 tbsp olive oil, 2 tbsp chopped fresh sage, salt, pepper, and 1/2 cup grated Parmesan. Spread on a parchment-lined sheet and roast at 425°F for 25-30 minutes, flipping halfway, until edges crisp.

The earthy sage and nutty Parmesan create an Italian-inspired upgrade, boosting flavor without extra effort. Rich in vitamins C and B6, this recipe supports immunity during cold months and adds a sophisticated crunch to salads or as a standalone app.

Quinoa-Stuffed Roasted Acorn Squash

For two stuffed halves: Halve and seed 1 acorn squash, roast cut-side down at 400°F for 30 minutes. Meanwhile, cook 1/2 cup quinoa, mix with 1 diced apple, 1/4 cup cranberries, 2 tbsp chopped pecans, and cinnamon. Stuff, top with feta, and roast 15 more minutes.

This hearty vegetarian main is protein-packed from quinoa and fiber-rich, aiding sustained energy and gut health. It’s meal-prep friendly, transforming fall produce into a colorful, satisfying bowl.

Maple-Glazed Roasted Acorn Squash with Pecans

Quarter 2 acorn squashes, toss with 3 tbsp maple syrup, 2 tbsp olive oil, 1 tsp cinnamon, and salt. Roast at 400°F for 35 minutes, add 1/2 cup toasted pecans in the last 10 minutes, and baste with pan juices.

Naturally sweet and vegan, this glaze caramelizes beautifully, offering anti-inflammatory benefits from pecans and squash’s beta-carotene. Ideal for potlucks, it’s a guilt-free indulgence that warms the soul.

Pomegranate and Feta Roasted Acorn Squash

Dice 1 large acorn squash into cubes, toss with 2 tbsp olive oil, salt, and roast at 425°F for 25 minutes. Cool slightly, then mix with 1/2 cup pomegranate seeds, 1/4 cup crumbled feta, and fresh mint.

This vibrant salad bursts with tart-sweet contrast, providing antioxidants from pomegranate for heart health. Quick to assemble post-roast, it’s a refreshing side that brightens any fall feast.

Spicy Harissa Roasted Acorn Squash

Cube 2 acorn squashes, coat with 2 tbsp harissa paste, 2 tbsp olive oil, honey drizzle, and salt. Roast at 400°F for 30-35 minutes, stirring once, until charred edges form.

The North African spice adds smoky heat, balancing the squash’s mildness for an exotic twist. Capsaicin boosts metabolism, making this a flavorful way to spice up veggie intake.

Bacon and Apple Roasted Acorn Squash Halves

Halve 2 squashes, roast cut-side down at 400°F for 30 minutes. Flip, fill with diced bacon (cooked crisp), apple chunks, and thyme, then roast 15 more minutes.

Savory-sweet perfection with bacon’s umami, this comforts like a hug. Apples add pectin for digestion, while moderate portions keep it balanced for indulgent cravings.

Brussels Sprouts and Acorn Squash Roast

Cube 1 acorn squash and halve 1 lb Brussels sprouts, toss with 3 tbsp balsamic vinegar, olive oil, garlic, and salt. Roast at 425°F for 30 minutes, tossing halfway.

This duo caramelizes into a nutrient powerhouse—brussels for vitamin K, squash for fiber—supporting detox and bone health. A simple sheet-pan side for busy fall nights.

Honey Mustard Roasted Acorn Squash Rings

Slice 2 squashes into 1-inch rings (scoop seeds), brush with a mix of 2 tbsp honey, 1 tbsp Dijon mustard, and olive oil. Roast at 400°F for 25-30 minutes per side until tender.

Fun ring shape with tangy glaze elevates presentation; mustard aids digestion, honey soothes. Great for kids or as a BBQ alternative in cooler weather.

Coconut Curry Roasted Acorn Squash

Cube 2 squashes, roast with 1 tbsp curry powder and oil at 400°F for 30 minutes. Simmer briefly in 1 cup coconut milk with ginger and lime for a saucy finish.

This Thai-inspired dish is vegan comfort food, with coconut’s healthy fats promoting satiety. Anti-inflammatory spices make it ideal for wellness-focused fall eating.

These roasted acorn squash recipes capture fall’s essence in every bite—warm, nourishing, and endlessly adaptable. Grab some squash from your market, fire up the oven, and try one (or all!) this season; your taste buds and body will thank you!