11 Roasted Acorn Squash Recipes for Fall Flavors

As the leaves turn golden and the air carries that crisp autumn chill, I find myself drawn back to the simple joys of fall produce. My childhood memories are filled with weekends at my grandparents’ farm, where we’d harvest acorn squash from the vine, their deep green skins hiding sweet, nutty flesh. My grandma would slice them open, roast them simply with butter, and we’d devour them straight from the skin—pure comfort that still warms me on cooler evenings.

Lately, I’ve been experimenting in my own kitchen, turning acorn squash into everything from sweet glazes to savory sides. With its natural sweetness and versatility, roasted acorn squash is a fall superstar—packed with vitamins A and C, fiber, and antioxidants. It’s budget-friendly, stores well, and elevates any meal without much effort. Whether you’re prepping for Thanksgiving or a cozy weeknight dinner, these recipes will make you fall in love with this underrated gem.

Classic Butter and Brown Sugar Roasted Acorn Squash

This timeless recipe highlights the squash’s natural sweetness with a caramelized crust. Ingredients (serves 4): 2 acorn squash (halved and seeded), 4 tbsp butter (melted), 1/4 cup brown sugar, salt, and pepper.
Preheat oven to 400°F. Brush squash halves with butter, sprinkle with brown sugar, salt, and pepper. Roast cut-side up for 40-45 minutes until tender and golden. It’s an easy intro to roasting, low-carb, and boosts immunity with beta-carotene while satisfying sweet cravings guilt-free.

Maple Glazed Roasted Acorn Squash

A sticky-sweet upgrade with pure maple syrup for that authentic fall vibe. Ingredients (serves 4): 2 acorn squash (cut into wedges), 1/4 cup maple syrup, 2 tbsp olive oil, 1 tsp cinnamon, pinch of nutmeg.
Toss wedges in oil, maple, and spices; roast at 425°F for 30-35 minutes, flipping halfway. The glaze caramelizes beautifully, offering heart-healthy fats from olive oil and antioxidants, plus it’s naturally sweetened for blood sugar stability.

Savory Herb Roasted Acorn Squash

Ditch the sweet for earthy herbs in this versatile side. Ingredients (serves 4): 2 acorn squash (cubed), 3 tbsp olive oil, 2 tsp fresh rosemary/thyme (chopped), 2 garlic cloves (minced), salt, and pepper.
Toss cubes with oil and seasonings; spread on a baking sheet and roast at 400°F for 25-30 minutes, stirring once. High in fiber for digestion and pairs with any protein—think roasted chicken or grilled steak—for a nutrient-dense, anti-inflammatory boost.

Roasted Acorn Squash with Apples and Sage

A harvest-inspired combo blending sweet apples and woodsy sage. Ingredients (serves 4): 1 acorn squash (sliced), 2 apples (wedged), 2 tbsp butter, 1 tbsp sage (chopped), salt.
Mix everything on a sheet pan; roast at 400°F for 35 minutes until apples soften. Apples add vitamin C synergy, making this fiber-rich dish perfect for gut health and a festive fall side.

Spicy Chili Roasted Acorn Squash

Kick up the heat with smoky chili for bold flavor. Ingredients (serves 4): 2 acorn squash (halved), 2 tbsp olive oil, 1 tbsp chili powder, 1 tsp cumin, lime juice.
Rub halves with oil and spices; roast at 400°F for 40 minutes, squeezing lime post-roast. Capsaicin aids metabolism, and the squash’s vitamins support eye health—ideal for tacos or as a fiery snack.

Balsamic Roasted Acorn Squash with Goat Cheese

Tangy balsamic and creamy cheese elevate this to gourmet status. Ingredients (serves 4): 2 acorn squash (wedged), 1/4 cup balsamic vinegar, 2 tbsp honey, 4 oz goat cheese (crumbled).
Toss wedges in balsamic-honey mix; roast at 425°F for 30 minutes, top with cheese. Probiotics from cheese plus squash’s potassium promote heart health and a sophisticated salad topper.

Honey Garlic Roasted Acorn Squash

Sweet-savory perfection with sticky honey and pungent garlic. Ingredients (serves 4): 2 acorn squash (cubed), 3 tbsp honey, 3 garlic cloves (minced), 2 tbsp soy sauce, sesame seeds.
Coat cubes in honey-soy-garlic; roast at 400°F for 25-30 minutes, garnish with seeds. Garlic’s allicin fights colds, paired with squash for immune support and Asian-inspired flair.

Roasted Acorn Squash Quinoa Salad

A hearty, protein-packed bowl for meal prep. Ingredients (serves 4): 1 acorn squash (roasted cubes), 1 cup quinoa (cooked), 1/4 cup cranberries, 1/4 cup pecans, vinaigrette.
Roast squash at 400°F for 25 minutes; mix with warm quinoa and toppings, drizzle dressing. Complete protein from quinoa + squash fiber sustains energy, great for vegetarians.

Pomegranate and Feta Roasted Acorn Squash

Jewels of pomegranate add pop and feta brings saltiness. Ingredients (serves 4): 2 acorn squash (halved), 1/4 cup pomegranate seeds, 4 oz feta, 2 tbsp olive oil, mint.
Roast oiled halves at 400°F for 40 minutes; top with seeds, feta, and mint. Antioxidants from pomegranate combat inflammation, turning this into a stunning, shareable appetizer.

Coconut Curry Roasted Acorn Squash

Exotic twist with warming curry and creamy coconut. Ingredients (serves 4): 2 acorn squash (wedged), 1 can coconut milk, 2 tbsp curry powder, cilantro.
Simmer coconut-curry sauce, toss wedges; roast at 400°F for 35 minutes. Anti-inflammatory turmeric shines, with healthy fats for satiety—vegan and cozy.

Parmesan Crusted Roasted Acorn Squash Fries

Crispy “fries” for fun snacking. Ingredients (serves 4): 2 acorn squash (cut into fries), 1/2 cup parmesan, 2 tbsp olive oil, Italian seasoning.
Toss fries in oil and seasoning, roll in parmesan; roast at 425°F for 25-30 minutes. Calcium from cheese + squash crunch makes it a healthier fry alternative kids love.

These 11 roasted acorn squash recipes capture the essence of fall’s bounty—easy to make, endlessly adaptable, and bursting with flavor and nutrition. Grab some squash from your market, fire up the oven, and let these dishes bring warmth to your table; your taste buds (and body) will thank you!