Roasted Acorn Squash – 3 Ways

I love squashes.  Yellow, spaghetti, butternut – all of them.  My favorite squash is acorn (a.k.a pumpkin) squash. It’s so easy to roast in the oven and can be eaten as is or dressed up with delicious toppings.  This is also a great squash to introduce kids to.  It’s small, starchy, slightly sweet, and comforting.  My son, Rayden, won’t eat the skin right now, but the skin is edible once it is cooked.  These are 3 ways we eat acorn squash either as a snack or main meal depending on how we feel.

Ingredient List
1-3 Acorn Squash
Version 1:
1-2 teaspoons of Cinnamon Powder
1-2 tablespoon of Brown Sugar
2 tablespoons of Unsalted Butter
Version 2:
1-2 tablespoons of Extra Virgin Olive Oil
½ teaspoon  of Dried or Fresh Thyme
½ teaspoon of Dried Basil
Salt and Pepper
Version 3:
½ teaspoon  of Cayenne Pepper
1-2 tablespoons of Coconut Oil
1-2 teaspoons of Curry Powder

For these recipes the acorn squash will be roasted at 410° Fahrenheit for 45 minutes and then left to cool for 10 minutes before serving.

Baking while leaving the acorn squash whole:

  • Acorn squash is small enough to be roasted in the oven as is
    • You do not have to poke holes in it
    • Once cooked it will be easy to cut through and scoop out the seeds inside
  • Choose which version you would like to enjoy
    • The acorn squash will be hot enough to melt ingredients into its starchy and sweet flesh
  • To take off the skin use a kitchen knife to carve it off or just leave it
    • The skin is edible and thin


Baking with the acorn squash cut in half:

  • Use a good strong kitchen knife to cut the acorn squash in half and scoop out the seeds
  • Choose which version you would like to enjoy and add those ingredients to the squash
  • For Version 1, cover the squash and baking tray with tin foil and poke some holes in it with a fork.
    • This will ensure the squash cooks all the way through and the brown sugar doesn’t burn on the baking tray
    • The poked holes in the tin foil will release excess steam
  • For Version 2 and 3, grease a baking tray with either oil or butter and place squash  with the flesh part facing down
    • This will ensure the heat will be captured by the squash and cook thoroughly
  • Once baked the skin can be peeled or left on



Go back to: Main Courses

Follow Tree House Cooking on Facebook and Instagram

Leave a Reply