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Master Recipe for Roasted Acorn Squash

Scott Phillips

Yield: Each squash yields two substantial side-dish servings.

I like orange- and white-skinned acorn squash for its slightly moister flesh and thinner skin, but the dark green kind is delicious too. Choose acorn squash on the smaller side; they’ll be more tender and cook more quickly.


For the roasted squash:

  • 1 acorn squash (about 1-1/4 lb.)
  • 1/4 tsp. coarse salt
  • Seasonings from the variations below

Maple squash seasoning:

  • 1-1/2 Tbs. unsalted butter, softened
  • 2 Tbs. maple syrup
  • 2 Tbs. chopped pecans (optional; add during last 10 min. of cooking) or 1-1/2 tsp. minced fresh ginger (optional)

Brown sugar squash seasoning :

  • 1-1/2 Tbs. unsalted butter, softened
  • 1-1/2 Tbs. brown sugar

Apple cider squash seasoning:

  • 1-1/2 Tbs. unsalted butter, softened
  • 2 Tbs. apple cider mixed with 1 Tbs. honey and a pinch of ground cinnamon

Orange curry squash seasoning:

  • 1-1/2 Tbs. unsalted butter, softened
  • 2 Tbs. orange juice mixed with 1 Tbs. honey, 1 tsp. minced fresh-ginger, and a big pinch of curry powder

Parmesan thyme squash seasoning:

  • 2 Tbs. olive oil
  • 1 Tbs. freshly grated Parmesan
  • 1/4 tsp. chopped fresh thyme


  • Heat the oven to 400°F. Slice a thin piece off both ends of the squash, including the stem. Cut the squash in half crosswise (perpendicular to the ribs). Scoop out the seeds with a sturdy spoon.

    Grip the squash at one end and use swift, deliberate, forceful strokes to cut the tip off the opposite end.

  • Line a rimmed baking sheet, jellyroll pan, or shallow baking dish with foil or parchment. (If you’re only cooking two halves, be sure to use a small pan that the squash will fit into somewhat snugly.) If you use foil, rub it with butter to keep the squash from sticking.
  • Set the squash halves on the prepared baking sheet and smear the flesh all over with the softened butter (for the Parmesan Thyme Squash, just drizzle the olive oil all over). Sprinkle with the salt. Sprinkle or drizzle the remaining ingredients over the top edge of the squash and into the cavity (most of the liquid will pool up there).
  • Roast the squash halves until nicely browned and very tender (poke in several places with a fork to test), about 1 hour and 15 min. for small to medium squash; larger squash may take longer. Don’t undercook. Serve warm with a spoon.


Rate or Review

Reviews (2 reviews)

  • woozlemom | 11/19/2013

    A big favorite with our family. My diabetic husband likes the parmesan & thyme variation. The children and I like maple syrup, but I mix it up a bit with some cinnamon, cloves, and cayenne pepper and skip the pecans.

  • Marty57 | 09/26/2012

    Love it - this is one of my favorites to make in the fall!

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