Roasted Acorn Squash - Chef Abbie Gellman MS, RD, CDN

Roasted Acorn Squash

Chef Abbie Gellman RD

When it comes to the colder months I always crave warm, comforting foods and this Roasted Acorn Squash hits the spot. From its crispy and caramelized exterior to its tender and sweet interior, it is sure to please your palate. Plus the addition of the fragrant rosemary, slight onion flavor from the shallot, and tang from the vinegar takes this Roasted Acorn Squash over the top!  This Roasted Acorn Squash is great as a side dish, in salads or even mashed (think a take on mashed potatoes) – the possibilities are endless! Give it a try and let me know what you think in the comments below!

All About Roasted Acorn Squash

This Roasted Acorn Squash is so easy to make too! Prep is short, just place the squash, shallot and rosemary on a baking sheet, drizzle on the oil and vinegar, sprinkle the Salt and Pepper and toss! Place it in a 450 ℉ oven and roast for 40 minutes, flipping halfway. 

Acorn squash is a type of winter squash. Other types of winter squash include butternut squash, delicata squash and kabocha squash – all of which can be substituted in place of the acorn squash in this Roasted Acorn Squash recipe! Winter squash is typically bigger in size with a starchy golden interior; very different than its seasonal counterpart, summer squash. Acorn squash can be stored uncut in a cool, dry place for about 2-4 weeks. 

How To Choose Acorn Squash

When choosing the perfect acorn squash for this Roasted Acorn Squash recipe, make sure that the skin is almost entirely dark green (slight spots of orange is ok). If the acorn squash has large areas of orange, it means that the squash is too ripe, and the texture will not be ideal. 

How To Cut Acorn Squash

When faced with an acorn squash, or any winter squash for that matter, it can be overwhelming to cut up. However, it’s easier than you think! First, get a super sharp chef’s knife and cutting board. Second, remove the stem of the acorn squash by cutting ¼ to ½ inch beneath it; This creates a flat surface. Place the flat surface on the cutting board and cut the acorn squash in half. Remove the seeds with a spoon. From there, cut strips perpendicularly to the lines in the squash. Once your strips are cut, you can leave as is or cut the strips into 1-inch cubes. There you have it!

Acorn Squash Health Benefits

This Roasted Acorn Squash has many health benefits. One cup of acorn squash is a good source of vitamin A, and an excellent source of vitamin C, B vitamins, magnesium, potassium and manganese! These nutrients help to keep our eyes healthy, protect our immune system, help to keep our cells healthy, AND keep our muscles, especially the heart, healthy. So as you enjoy this delicious Roasted Acorn Squash, know it is also providing you with tons of health benefits!

Similar Pages

For more of my favorite cold weather recipes, check out my Roasted Pear and Parsnips, my Sauteéd Mushrooms, and my Simple Roasted Vegetables.


Co op, stronger together. (2019, April 17). Winter Squash Guide. Retrieved December 14, 2019, from

Delany, A. (2017, November 7). How to Cut Acorn Squash Without Injuring Yourself or Others. Retrieved December 14, 2019, from

Geisler, M. (n.d.). Squash. Retrieved December 14, 2019, from

Kubala, J. (2019, October 14). Acorn Squash: Nutrition, Benefits, and How to Cook It. Retrieved December 14, 2019, from

Shadix, K. (2009, November). Don’t Forget About Winter Squash. Retrieved December 14, 2019, from

roasted acorn squash

Roasted acorn squash

5 from 1 vote
Print Pin Rate
Course: Side Dish
Keyword: squash, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 2 servings
Author: Chef Abbie Gellman RD


  • 1 acorn squash halved then cut into four wedges per half
  • 4 shallots peeled and halved
  • 2 sprigs rosemary
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons red wine vinegar or whatever vinegar you prefer
  • ½ teaspoon kosher salt
  • 1/8 teaspoon black pepper


  • Preheat oven to 450 degrees F.
  • Place squash, shallots, and rosemary on baking sheet lined with foil. Drizzle with oil and vinegar and season with salt and pepper. Toss to coat.
  • Roast in oven for 40 minutes until golden brown. Check half way and turn as necessary.



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