Roasted Acorn Squash

October 31, 2023   10 Comments

This roasted acorn squash is a breeze. We can all use a recipe that makes our lives easier.

Roasted Acorn Squash

I love acorn squash because of its color and shape. Doesn’t it look like it just landed from a spaceship?

I bought two - one orange and one green - to make this recipe. I found that the orange one had slightly more tender skin but tasted exactly the same as the green one.

There is great variation in the flavor from squash to squash. Sometimes you roast it, take it out of the oven, and it is absolutely sweet and yummy. Sometimes it tastes like absolutely nothing. I can’t predict which type I will get from the outside.

You can make other recipes like my healthy stuffed acorn squash and my baked yellow squash if you don’t want to worry about your acorn squash variability.

Or you can do what I do! I make a simple roasted acorn squash and then I use it for all sorts of meals and snacks.

You need a big kitchen knife to cut it in half - you may have to take the stem off first. But, once you get it sliced - it is very easy to deal with - no peeling!!

I scoop out all of the seeds and gunk. Then, I slice it into smaller pieces because it cooks faster.

I add olive oil, salt, pepper and smoked paprika but you could just add salt and pepper.

Once it is finished - you taste it. Is it delicious? Serve it by itself. Does it taste like cardboard? No worries!

Here are a few things I do with roasted acorn squash:

  • Put spaghetti sauce on it.
  • Add it to a salad and add salad dressing.
  • Smash it up and put it in a quesadilla with cheese.
  • Use it instead of rice for leftovers.

What do you do with roasted acorn squash? Please share.

Roasted Acorn Recipe

2.1 from 28 reviews

Makes 8 servings
Prep time: 10 min
Cook time: 30-40 min

Print  Pin


2 acorn squash
2 tablespoons olive oil
1/2 teaspoon smoked paprika
salt and pepper to taste


Heat oven to 400. Line two rimmed baking sheets with parchment paper for easy clean-up. Wash acorn squash and slice in half. Remove the seeds and strings with a large spoon. Slice into 8 pieces and spread out on baking sheets. Add olive oil, smoked paprika, and salt and pepper to both sheets. Roast until fork tender - about 30-40 minutes. Serve hot, warm, room-temperature or cold.

Nutrition Facts

One serving: 73 calories, 3.6 g fat, 0.5 g saturated fat, 11.2 g carbohydrates, 0 g sugar, 0.9 g protein, 1.6 g fiber, 100 mg sodium, 1 Green, 1 Blue, 1 Purple WW SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

Other posts you might like:

Healthy Stuffed Acorn Squash **VIDEO**

Stuffing squash should be an easy win for the healthy crowd....

Baked Yellow Squash

This recipe for baked yellow squash also includes some green squash (mainly for color).....

Get Free Email Updates! Yes please!


I bake acorn squash in 2 halves face down ( poke with knife and wrap in foil) 425 about 25 min

I use Splenda and cinnamon for a sweeter taste. I cut it up and top with honey goat cheese.

I usually roast acorn squash cut in half, seeds removed, cavity pierced many times with a fork and filled with too much brown sugar and cinnamon. I will try the SnackGirl recipe next. Sounds so good and so much healthier! This recipe will let the flavor of squash be the star instead of sugar.

Do you eat the skins? I don't, but I was wondering if people do?


no...i do not eat the skins.


@Rachel - I first test to see if I like them - if they are soft enough then I eat them. They don't taste like anything - but are edible. Thanks for your question!

THAt was sooo easy. thank you I have a yellow acorn squash already & I am going to cook it as you said. can't wait, also the cinnamon is a great touch. blessings to all, be safe, Annette


I also roast the seeds. Any winter squash seeds are good.


This looks delicious. I’m definitely going to make it. I’m on WW and most of your recipes are perfect for it with lower points. I’d love it if the recipes also offered an option to connect with WW so I’d have the total Personal Points without having to input each ingredient and all of the other info. Anyway, thank you for all of the great recipes!

I have been roasting squash for a couple of years now. I have been roasting them naked, I do pick a fork and place them upside down; on 400 for about 20-25 minuets, then I scrape them out of the skins and place them in freezer bags and freeze them for soup later within the winter. I mix the squashes, I do not add spaghetti squash to the mix that one I would roast separately.


Try it with a little vanilla, sprinkle of brown sugar, & coconut flakes.


Add a comment:


(required, never published)

© 2024