10 Roasted Acorn Squash Recipes for Fall

As the leaves turn golden and the air crisps up, I find myself drawn back to the kitchen, craving those hearty fall flavors that warm the soul. My love affair with acorn squash started in childhood, huddled around my grandmother’s harvest table in rural New England. She’d slice open those ridged green orbs, roast them simply with butter and salt, and we’d devour them straight from the skin—sweet, nutty perfection that signaled the start of cozy sweater weather. Those memories still inspire me every autumn.

Lately, I’ve been experimenting in my own kitchen, turning acorn squash into everything from savory stuffed masterpieces to sweet glazes that rival dessert. With its vibrant orange flesh and natural sweetness, roasted acorn squash is a canvas for endless creativity—nutrient-packed with vitamins A and C, fiber for gut health, and antioxidants that boost immunity just when we need it most. In today’s busy world, these recipes make it easy to elevate weeknight dinners or impress at holiday gatherings without hours of prep.

Roasted Acorn Squash with Brown Butter and Sage

Slice 2 acorn squashes in half, remove seeds, and place cut-side up on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast at 400°F for 40-45 minutes until tender. Meanwhile, melt 4 tbsp butter in a pan until browned and nutty, then stir in 8-10 fresh sage leaves until crisp. Spoon the brown butter sage sauce over the hot squash halves.

This simple yet elegant dish highlights the squash’s natural sweetness, contrasted by the rich, earthy notes of browned butter and sage. It’s packed with anti-inflammatory benefits from sage and beta-carotene from the squash, making it a cozy, immune-boosting side that’s ready in under an hour.

Maple Glazed Roasted Acorn Squash

Cut 2 acorn squashes into wedges, toss with 2 tbsp olive oil, salt, and pepper. Arrange on a lined baking sheet and roast at 425°F for 30-35 minutes, flipping halfway. In the last 10 minutes, brush with a glaze of ¼ cup maple syrup mixed with 1 tsp cinnamon and a pinch of nutmeg.

The caramelized maple glaze transforms humble squash into a sweet-savory star, perfect for fall potlucks. It’s naturally low-calorie yet satisfying, with maple’s antioxidants and squash’s fiber supporting steady blood sugar—ideal for balancing indulgent holiday meals.

Quinoa-Stuffed Roasted Acorn Squash

Halve and seed 4 small acorn squashes, brush with oil, and roast cut-side down at 400°F for 30 minutes. Cook 1 cup quinoa, then mix with ½ cup crumbled feta, ¼ cup dried cranberries, chopped parsley, and toasted pecans. Stuff into the squash cavities and bake 15 more minutes.

This vegetarian main is hearty and colorful, blending fluffy quinoa with tangy feta for protein and crunch. Loaded with complete plant protein, fiber, and heart-healthy fats from pecans, it’s a nutrient powerhouse that keeps you full and energized through chilly days.

Spicy Honey Roasted Acorn Squash

Dice 2 acorn squashes into cubes, toss with 2 tbsp olive oil, 1 tsp chili powder, salt, and roast at 425°F for 25-30 minutes, stirring once. Drizzle with a mix of 2 tbsp honey, 1 tsp sriracha, and lime juice right after roasting.

The heat from chili and honey’s sticky sweetness create an addictive balance, waking up your taste buds. Capsaicin in the spice boosts metabolism, while squash provides vitamin A for eye health—a fiery, feel-good side that pairs with grilled meats.

Sausage and Apple Stuffed Roasted Acorn Squash

Roast halved and seeded acorn squashes (4 halves) cut-side down at 400°F for 30 minutes. Brown ½ lb Italian sausage, add 1 diced apple, ½ onion, and ¼ cup breadcrumbs; stuff into squashes and bake 20 more minutes.

This comforting, meaty stuffing evokes harvest festivals, with sausage’s savoriness complementing apple’s tartness. High in protein and probiotics from fermented sausage options, it supports muscle repair and digestion—family-friendly fuel for active fall adventures.

Garlic Parmesan Roasted Acorn Squash

Quarter 2 acorn squashes, toss with 3 minced garlic cloves, ¼ cup grated Parmesan, 2 tbsp olive oil, salt, and pepper. Roast at 400°F for 35-40 minutes until crispy-edged.

Crispy, cheesy bites make this a crowd-pleasing snack or side, with garlic’s pungency elevating the mild squash. Parmesan adds calcium for bone health, and garlic’s allicin fights colds—simple, addictive, and autumn-ready.

Balsamic Roasted Acorn Squash with Rosemary

Halve 2 acorn squashes, score the flesh, and drizzle with 3 tbsp balsamic vinegar, 2 tbsp olive oil, chopped rosemary, salt, and pepper. Roast at 375°F for 45 minutes, basting midway.

The tangy balsamic reduction caramelizes beautifully, infused with rosemary’s piney aroma for sophisticated flair. Rich in polyphenols from balsamic for heart health and squash’s potassium for blood pressure control—a refined dish that’s effortlessly gourmet.

Pomegranate Feta Roasted Acorn Squash

Roast acorn squash wedges (from 2 squashes) with oil, salt, and pepper at 425°F for 30 minutes. Top with ½ cup pomegranate seeds, ⅓ cup feta crumbles, and a balsamic drizzle.

Jewels of pomegranate burst against creamy feta and tender squash for a festive, antioxidant explosion. Pomegranate’s ellagic acid fights inflammation, paired with squash’s vitamins—a vibrant, jewel-toned salad topper or side for holiday cheer.

Cinnamon Pecan Roasted Acorn Squash

Cube 2 acorn squashes, toss with 2 tbsp melted butter, 1 tsp cinnamon, ¼ cup chopped pecans, and a touch of brown sugar. Roast at 400°F for 30 minutes, stirring occasionally.

This dessert-like treat warms with cinnamon spice and nutty crunch, perfect for breakfast or snacks. Pecans provide omega-3s for brain health, and cinnamon stabilizes blood sugar—a sweet, guilt-free indulgence celebrating fall’s bounty.

Kale and Cranberry Roasted Acorn Squash Salad

Roast halved acorn squashes at 400°F for 40 minutes. Toss roasted flesh with massaged kale, ½ cup dried cranberries, ¼ cup goat cheese, and a lemon vinaigrette.

Turning squash into a power salad with peppery kale and chewy cranberries, it’s fresh yet hearty. Superfoods like kale and cranberries deliver detoxifying fiber and vitamin K—a nourishing bowl that bridges light lunches and dinner sides seamlessly.

These 10 roasted acorn squash recipes capture the essence of fall’s warmth and abundance—easy to make, endlessly versatile, and bursting with flavor. Grab some squash from your market, fire up the oven, and let these dishes bring joy to your table; your taste buds (and body) will thank you!