Roasted Acorn Squash

Eleanor King


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Makes 8 servings

4 acorn squash

1 Tablespoon olive oil

½ teaspoon salt

½ teaspoon smoked paprika

¼ teaspoon fresh ground black pepper

This easy roasted acorn squash recipe is a great option for fall meals. When shopping for acorn squash, look for firm squash without soft spots that have green and some yellow-orange coloring. 


1. Preheat oven to 400ºF.

2. Cut acorn squash in half and scoop out the membranes and seeds with a spoon.

3. In a small bowl, mix together olive oil and spices.

4. Line a baking sheet with parchment paper. Place squash pieces on the baking sheet and brush with olive oil mixture, including the skin-side. To start, put the squash flesh-side down before baking.

5. Depending on the thickness of the squash, bake for 40–45 minutes, flipping halfway through, until golden brown and starting to crisp around the edges. A fork should easily go all the way through the flesh and skin.

6. Either scoop the flesh of the squash out before serving or serve as is.