10 Roasted Acorn Squash Recipes for Fall

As the leaves turn crimson and the air carries that crisp autumn chill, my mind always drifts back to my childhood kitchen. My grandmother would slice open acorn squashes from our backyard garden, roast them until caramelized and tender, and fill our home with the sweetest, nuttiest aroma. Those simple roasted halves, drizzled with butter and a sprinkle of cinnamon, were my first love affair with fall produce—comforting, wholesome, and endlessly versatile.

Lately, I’ve been experimenting in my own kitchen, turning acorn squash into everything from savory stuffed boats to sweet glazes, perfect for cozy weeknight dinners or holiday sides. With its vibrant orange flesh packed with vitamins A and C, fiber, and antioxidants, acorn squash isn’t just delicious—it’s a seasonal powerhouse that supports immunity and digestion during the cooler months. Today, I’m sharing my top picks to elevate your fall table.

Classic Butter and Brown Sugar Roasted Acorn Squash

This timeless recipe highlights the squash’s natural sweetness with just a few pantry staples. Ingredients (serves 4): 2 acorn squashes, halved and seeded; 4 tbsp butter, melted; 1/4 cup brown sugar; 1/2 tsp cinnamon; salt to taste.

Preheat oven to 400°F. Place squash halves cut-side up on a baking sheet, brush with butter, and sprinkle with brown sugar, cinnamon, and salt. Roast for 40-45 minutes until fork-tender and edges are caramelized. The benefits? It’s incredibly simple for beginners, low in calories yet satisfying, and boosts vitamin A for glowing skin.

Sage and Parmesan Roasted Acorn Squash Slices

Elevate slices of acorn squash with earthy sage and nutty cheese for a sophisticated side. Ingredients (serves 4): 1 large acorn squash, sliced into 1/2-inch rounds and seeded; 2 tbsp olive oil; 8 fresh sage leaves, chopped; 1/2 cup grated Parmesan; salt and pepper.

Toss slices with oil, sage, salt, and pepper on a parchment-lined sheet. Roast at 425°F for 25-30 minutes, flipping halfway, then sprinkle with Parmesan in the last 5 minutes. Crispy edges meet creamy interior—rich in fiber for gut health and a flavorful way to sneak in greens via sage.

Maple Glazed Roasted Acorn Squash Wedges

A sweet-and-savory glaze makes these wedges irresistible for fall gatherings. Ingredients (serves 4): 2 acorn squashes, cut into wedges; 1/4 cup maple syrup; 2 tbsp olive oil; 1 tsp smoked paprika; pinch of cayenne.

Combine glaze ingredients and toss with wedges. Roast cut-side down at 400°F for 35-40 minutes, basting once. Naturally sweet from maple, it’s antioxidant-packed, blood-sugar friendly in moderation, and adds a festive pop to any plate.

Quinoa-Stuffed Roasted Acorn Squash

Hearty and protein-rich, these stuffed halves are a complete vegetarian meal. Ingredients (serves 4): 2 acorn squashes, halved; 1 cup cooked quinoa; 1/2 cup feta crumbles; 1/4 cup dried cranberries; 2 tbsp chopped pecans; olive oil.

Roast squash halves at 400°F for 30 minutes. Mix filling with a drizzle of oil, stuff, and bake 15 more minutes. Balances carbs and protein for sustained energy, plus heart-healthy nuts and anti-inflammatory quinoa.

Spicy Honey Roasted Acorn Squash

Kick up the heat with chili-infused honey for a bold twist. Ingredients (serves 4): 2 acorn squashes, cubed; 3 tbsp honey; 1 tbsp olive oil; 1 tsp chili flakes; salt.

Toss cubes with mixture and roast at 425°F for 30-35 minutes, stirring halfway. Metabolism-boosting spice meets squash’s vitamins—great for weight management and warding off colds.

Sausage and Apple Stuffed Roasted Acorn Squash

A cozy, meaty filling perfect for cooler evenings. Ingredients (serves 4): 2 acorn squashes, halved; 1/2 lb Italian sausage, cooked and crumbled; 1 apple, diced; 1/4 cup breadcrumbs; 2 tbsp sage.

Roast halves 25 minutes at 400°F, stuff with mixed filling, and bake 20 more. Protein-packed for muscle repair, with apples adding fiber and crunch—family-friendly comfort food.

Balsamic and Goat Cheese Roasted Acorn Squash

Tangy balsamic pairs with creamy goat cheese for elegance. Ingredients (serves 4): 1 acorn squash, halved; 1/4 cup balsamic glaze; 4 oz goat cheese; fresh thyme.

Roast at 400°F for 40 minutes, drizzle with glaze post-bake, and top with cheese and thyme. Probiotic benefits from cheese aid digestion; low-carb and sophisticated for date nights.

Garlic Herb Roasted Acorn Squash Fries

Fun, dippable “fries” for snack time. Ingredients (serves 4): 1 large acorn squash, cut into fry shapes; 3 tbsp olive oil; 4 garlic cloves, minced; 1 tbsp each rosemary and parsley, chopped.

Toss and roast at 425°F for 25-30 minutes, flipping often. Skinny on calories but big on flavor—bone health from vitamin K and herbs’ antioxidants.

Pomegranate and Pistachio Roasted Acorn Squash

Jewels of pomegranate add tart crunch to nutty pistachios. Ingredients (serves 4): 2 acorn squashes, quartered; 1/4 cup pomegranate seeds; 1/4 cup shelled pistachios; 2 tbsp olive oil; honey drizzle.

Roast at 400°F for 35 minutes, then top with seeds, nuts, and honey. Omega-3s from pistachios support heart health; a vibrant, antioxidant explosion.

Coconut Curry Roasted Acorn Squash

Exotic curry flavors transform humble squash. Ingredients (serves 4): 2 acorn squashes, cubed; 1 can coconut milk; 2 tbsp curry powder; 1 onion, sliced; cilantro.

Sauté onion and curry, mix with milk and cubes, roast at 400°F for 40 minutes. Anti-inflammatory curcumin shines—vegan, immune-boosting, and warming for fall.

These roasted acorn squash recipes are your ticket to fall flavor without the fuss—grab some squash from the market, fire up the oven, and let the magic happen. Which one will you try first? Share your pics and tweaks in the comments; happy roasting!