This recipe will show you how long to roast acorn squash at 350°F (175°C) and give you simple tips for tasty results every time. Our roasted acorn squash is flavored with pumpkin pie spice, making a delicious side dish that brings out the squash’s natural sweetness with warm, delicious spices.
How to Purchase and Store Acorn Squash
When buying acorn squash, pick one that feels heavy for its size and has smooth skin without dents, bruises, or soft spots. These are signs of a fresh, high-quality squash.
At home, keep your squash in a cool, dark place, and don’t wash it until you’re ready to cook. Washing it too soon can add moisture, which makes it spoil faster. If stored correctly, acorn squash can stay fresh for 2-3 months.
What You Need
- Acorn Squash
- Unsalted butter
- Real Maple Syrup (or honey)
- Pumpkin Pie Spice
- Kosher salt or sea salt and black pepper
Roasted Acorn Squash Recipe
- Preheat the oven to 350°F (175°C) and position the oven rack in the center. Pull out a 13 x 9 x 2-inch baking dish and set it aside.
- On a large cutting board, cut the squash into 4 wedges, lengthwise, with a sharp knife.
- Scoop out the seeds and loose fibers with a spoon. Rinse with water and pat dry with a paper towel.
- Place the squash in the baking dish flesh side down. Pour a half inch of water into the pan. Cover tightly with aluminum foil. Bake for 30 minutes.
- In a small saucepan, melt butter over medium heat. Stir in maple syrup, pumpkin pie seasoning, salt, and pepper.
- Turn the squash over and spoon the butter mixture evenly among the squash quarters. Brush the edges too. Bake 10-15 minutes more until tender.
- Serve hot with the accumulated juices from the baking pan.
How Long To Roast Acorn Squash at 350 Degrees
Roast acorn squash at 350°F (175°C) for about 40 minutes total, or until the flesh is tender and can be easily pierced with a fork.
Keep in mind, factors like your oven's accuracy and the size of the florets can influence the exact roasting time.
Roasting acorn squash fills your kitchen with the smell of butter and warm spices. Halfway through baking, the squash absorbs the buttery glaze, making it tender and full of flavor. Pouring the pan juices over the squash before serving makes it even more delicious.
Substitutions for Pumpkin Pie Spice
If you don’t have pumpkin pie spice on hand, try these alternatives:
- Cinnamon and Nutmeg: Combine 2 parts cinnamon with 1 part nutmeg
- Cinnamon and Ginger: Mix equal parts cinnamon and ginger
- Apple Pie Spice: A similar blend that works well in sweet dishes.
- Chai Spice Blend: A blend of cinnamon, cardamom, and cloves.
- Garam Masala: This Indian spice mix includes cinnamon, nutmeg, and cardamom.
- Ground Cardamom: Use sparingly to bring a floral and slightly citrusy taste.
Garnishes for Squash Dishes
Acorn squash tastes so good that it doesn't need much in the way of toppings. To plate the squash for the table, try some of these attractive garnishes:
- Fresh herbs such as parsley, thyme, and sage
- A little sauteed garlic and ginger cooked in butter
- Honey can be drizzled on top
- Nuts and seeds including roasted pumpkin seeds, chopped walnuts, or pecans
- Pomegranate arils with orange zest
Acorn Squash is Low Carb
According to Dr. Eric Berg, acorn squash is a great low-carb and keto option. Every 100g or 3.5-ounce serving of acorn squash contains:
- 40 calories
- 0.1 grams of fat
- 10 grams of carbohydrates
- 1.5 grams of fiber
- 0.8 grams of protein
Eating acorn squash is a delicious way to get more beta carotene, a carotenoid beneficial for eyesight and memory. It's also a great source of Vitamin C and potassium.
About Acorn Squash
- Acorn squash is available year-round in the U.S., but its peak season is early fall through winter. Its flavor is similar to sweet potatoes, making it versatile for both sweet and savory recipes.
- This squash has a unique acorn-like shape and comes in green, orange, and white varieties. The thin skin becomes tender after roasting and can be eaten, adding texture and nutrients to your dish.
What Goes With Acorn Squash?
Pair acorn squash with your favorite protein or veggies.
- Pan Seared Chuck Steak
- Poached Garlic Mashed Potatoes
- Lemon Basil Roasted Chicken
- Small Lamb Chops
- Pan Seared White Fish
- Sautéed Garlic Parmesan Green Beans
- Chuck Roast
- Florida Blackened Swordfish
- Veal Liver
And for dessert, check out our Authentic Key Lime Pie! We're in the Florida Keys and no meal is complete without the official pie of the great state of Florida!
FAQ
Halve the acorn squash and scoop out the seeds. Season with salt and pepper. Roast at 400 degrees for 45 minutes.
Roasted squash will last in the refrigerator for 2-3 days.
Plain acorn squash has 40 calories per 100-gram serving.
How Long To Roast Acorn Squash at 350 Degrees
Ingredients
- 2 acorn squash (about 2 pounds total wt)
- ½ cup water
- 6 tablespoons unsalted butter
- 2 tablespoons real maple syrup
- 1 teaspoon pumpkin pie spice
- ½ teaspoon kosher salt or sea salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 350°F and position the oven rack in the center. Prepare a 13 x 9 x 2-inch baking dish for use.
- On a large cutting board, cut the squash into 4 wedges, lengthwise, with a sharp knife.
- Scoop out the seeds and loose fibers with a spoon. Rinse with water and pat dry to soak up excess moisture.
- Place the squash in the baking dish, flesh side down. Pour a half inch of water into the pan. Cover tightly with aluminum foil. Bake 30 minutes.
- In a small saucepan, melt butter over medium heat. Stir in maple syrup, pumpkin pie seasoning, salt, and pepper.
- Turn the squash over and spoon the butter mixture evenly among the squash quarters. Brush the edges. Bake 10-15 minutes more until tender,
- Serve hot with the accumulated juices from the baking pan.
