Skip to content

Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!

    Roasted Acorn Squash Recipe

    Published December 20, 2021. This post may contain affiliate links. Please read my disclosure policy.

    Roasted acorn squash is a delicious vegetarian side dish that is brushed and baked with brown sugar butter and finished with fresh chopped sage. The addition of the sugar really helps to bring out the flavors in the squash.

    Try serving up this roasted acorn squash alongside my beef tenderloin recipe or my standing ribeye roast. Don’t forget to watch the video tutorial to get the perfect step-by-step procedures for making this tasty roasted acorn squash recipe.

    bowl of roasted acorn squash with sage

    Acorn Squash is a tasty winter squash that has a green outside peel and orange flesh. The flavors are like a cross between butternut squash and a pumpkin. They can be roasted, smoked, or grilled whole, or can be peeled, large diced, and cooked to your likeness.

    Like all hard squashes, acorn squash goes very well with any sort of sweetener like honey and fat, like butter. It’s an easy to prepare vegetable and is often served up at holiday meals.

    Roasted Acorn Squash Recipe Video

    If you loved this roasted acorn squash video, then please subscribe to my YouTube channel for more great recipes. Be sure to smash the bell icon so you’ll k/now as soon as I post a new video.

    Ingredients You’ll Need

    ingredients to make acorn squash
    • Acorn Squash – This is a winter squash but can be found all year long.                              
    • Butter – Always use unsalted butter.
    • Brown Sugar – Packed light brown sugar is what you will use.
    • Sage – Fresh chopped sage is best.

    How to Make Roasted Acorn Squash

    1. Add the butter, brown sugar, salt, and pepper to a small sauce pot and cook over low heat until melted.
    2. Place the sliced and seeded acorn squash wedges to a cookie sheet tray lined with parchment paper and brush the tops of them with the brown sugar-butter and bake at 375° for 40-45 minutes or until tender and lightly browned.
    3. Garnish with more butter and chopped fresh sage.
    processes to make acorn squash

    Make-Ahead

    Make-Ahead: These are meant to be eaten as soon as they are done. You can keep them in a pot covered in the oven at 225° for up to 1 hour before serving.

    How to Store: Cover and keep in the refrigerator for up to 4 days. These do not freeze that well.

    How to Reheat: Add to a saucepan with ½ cup of water and cover with a lid or foil and bake in the oven at 350° for 10-15 minutes or until hot.

    Chef Notes + Tips

    • Once the acorn squash is done roasting you can add a few more things like chopped cooked bacon and shredded mozzarella cheese to enhance the flavors.
    • You can use dried sage in this recipe if that is all you have.
    roasted acorn squash with butter and brown sugar

    More Side Dish Recipes

    Let's Cook - Chef Billy Parisi

    Video

    Roasted Acorn Squash Recipe

    5 from 3 votes
    Roasted acorn squash is a delicious side dish that is brushed and baked with brown sugar butter and finished with fresh chopped sage.
    Servings: 6
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour

    Ingredients 

    • 1 1/2 sticks unsalted butter
    • 1/3 cup packed light brown sugar
    • 3 seeded and quartered acorn squashes
    • 3 tablespoons chopped fresh sage
    • salt and pepper to taste

    Instructions

    • Preheat the oven to 375°.
    • Add the butter, brown sugar, salt, and pepper to a small sauce pot and cook over low heat until melted and mixed together.
    • Place the sliced and seeded acorn squash wedges skin side down onto a cookie sheet tray lined with parchment paper and evenly brush the tops of them with the brown sugar-butter.
    • Bake at 375° for 40-45 minutes or until tender and lightly browned.
    • Garnish with any leftover brown sugar-butter and chopped fresh sage.

    Notes

    Make-Ahead: These are meant to be eaten as soon as they are done. You can keep them in a pot covered in the oven at 225° for up to 1 hour before serving.
    How to Store: Cover and keep in the refrigerator for up to 4 days. These do not freeze that well.
    How to Reheat: Add to a saucepan with ½ cup of water and cover with a lid or foil and bake in the oven at 350° for 10-15 minutes or until hot.
    Once the acorn squash is done roasting you can add a few more things like chopped cooked bacon and shredded mozzarella cheese to enhance the flavors.
    You can use dried sage in this recipe if that is all you have.

    Nutrition

    Calories: 167kcalCarbohydrates: 42gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 12mgPotassium: 932mgFiber: 4gSugar: 14gVitamin A: 957IUVitamin C: 28mgCalcium: 121mgIron: 2mg
    Course: Appetizer, Side Dish
    Cuisine: American
    Author: Chef Billy Parisi