Roasted Acorn Squash

Introduction: Roasted Acorn Squash

About: Hi! I'm a slightly feral mountain hermit that likes to be helpful. I do community management at Instructables & Tinkercad. 🙌

This is a quick and super easy side that will go well with most anything. Plus, it's pretty. Bonus points!

Step 1: Ingredients!

  • 1 acorn squash
  • salt & pepper to taste
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • tbsp or so olive or canola oil
  • 9 x 13 inch pan
  • an oven set to 350 F
  • a large knife and cutting board
It'll take only a few minutes of prep work and 40 minutes of cooking until you're the proud devourer of tasty squash.

Step 2: Cut Up You Squash & Preheat the Oven

Preheat your oven to 350 F.

First, cut it in half by following the grooves on the outside and scrape out the seeds with a spoon. (These roast just as well as pumpkin seeds if you're feeling up to it!)

Then lay the halves cut side down on your board and cut apart the different segments. 

Make sure you're using a good sharp knife and don't be afraid to whack the back of the knife with the heel of your hand to get the job done. Sometimes they are tough to cut through!

Step 3: Season the Squash

Put your squash in your baking dish.

Add the salt, pepper, chili powder and oregano and a glug of olive oil and mix it all together with your hands, making sure everything is well coated. If you have pieces that are dry, add a little more olive oil. You don't want them to stick to the pan.

Arrange the pieces so they aren't touching.

Step 4: Roast!

Bake in a 350 F oven for 20 minutes, turn, and bake for another 20 minutes.

You'll know the squash is done when you can easily pierce it with a knife and the skinny ends are starting to brown.

Step 5: Eat!

Excellent with a bit of parmesan cheese or hot sauce. Delicious all by itself too.

Oh, and I eat the skin as well - try it and see if you like it! I never used to, but it's so good.

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    8 years ago on Introduction

    I've made roasted squash before and never thought to eat the skin. I liked it very much. My hubbie, not so much. Thanks for the suggestion. Now, he can take the skin off if he likes and I don't have to go through the trouble of doing it :)

    Oh, one more thing. You can keep the seeds and toast them just like you do pumpkin seeds. They're delisious.


    10 years ago on Introduction

    This sounds like a really nice way to make something with the 4 Acorn sqaush I have. Thanks:)


    11 years ago on Introduction

    This looks yummy. I think I'd like to try it using Delicata squash.
    I'll let you know. Thanks. :~)


    11 years ago on Step 5

    Yummy! I usually just cut them in half and add some cinnamon and butter in the center :-) This would be nice to try a more savory version. I too eat the skin now, it is really good and soft after baking.