Roasted Acorn Squash slices are a simple and delicious way to serve squash to kids. Acorn squash is sliced then seasoned with a butter and brown sugar glaze and baked to perfection! Learn how to cook acorn squash in just a few simple steps.
Acorn squash is so easy to make and is a veggie that is great for young kids. Making roasted acorn squash wedges is as simple as slicing, seasoning, and baking so let’s get started!
You’ll find us roasting squash, especially in the fall, along with Roasted Frozen Brussels Sprouts and Roasted Frozen Cauliflower. Give these recipes a try all season long!
How to Cut an Acorn Squash?
It is no secret that cutting a squash of any variety can be intimidating at first, but with the right technique, you’ll be a pro in no time!
To start, consider how the squash will be incorporated into the recipe to decide which shape to cut. Of course, we are going with acorn squash rings for this recipe, but you could also cut into small or large chunks.
Begin by washing the squash to remove any dirt or debris and grabbing a sharp chef’s knife and cutting board. Next, carefully slice the squash in half and scoop out the seeds (save these for later!). Then, slice into 1/2-inch slices working from top to bottom to get the ridges in the slices.
Regardless of how the squash is cut, always remember to use a sharp knife and to take your time to prevent accidents. With practice, it will get easier and you’ll be enjoying an acorn squash anytime you want!
Ingredients
- Acorn squash – when selecting a squash, you want to search for one that is blemish free without soft spots. The squash should also feel heavy for its size when picked up. Aiming for a squash that is 2-3 pounds is a good rule of thumb.
- Glaze – the homemade glaze is a tasty combination of butter, brown sugar and salt. Not only is this glaze delicious on acorn squash but consider drizzling it over butternut squash too.
- Pepper
How To Roast Acorn Squash
Preheat the oven and prep the pan
Preheat oven to 400°F. Line the baking pan with parchment paper
Prep the squash
Carefully cut the acorn squash in half and scoop out the seeds with a spoon. Slice into 1/2-inch slices working from top to bottom to get the ridges in the slices. Arrange on a baking sheet.
Blend the glaze
Blend the melted butter with the brown sugar and salt. Brush onto both sides of the squash. Season with pepper.
Bake
Bake for 20- 30 minutes or until a fork can easily pierce the middle of the slice of squash.
Seasoning Substitutions
There is something about cooking acorn squash with a buttery brown sugar glaze. It creates this rich and comforting side dish that everyone finds irresistible.
But, it doesn’t stop there! If you prefer savory sides, you can easily season squash with everything from fresh herbs to dried spices for a version that satisfies your taste buds.
Consider any of these flavor combinations the next time you slice squash to roast:
- Butter, garlic salt, sage
- Olive oil, oregano, garlic powder, paprika
- Olive oil, garlic powder, thyme, parmesan cheese
- Butter, chili powder, cumin, salt
To take the flavor one step further, consider topping the squash. We have tossed raisins, chopped pecans, cinnamon, and pumpkin seeds on the sheet pan to roast along with the squash. It is a simple yet delicious way to boost the flavor profile with each bite!
What to serve with Baked Acorn Squash
Acorn squash pairs well with a variety of ingredients so you will quickly learn there are numerous ways to feature this nutritious vegetable. For this brown sugar squash, we enjoy serving as a side dish. The sweetness of the glaze along with the nutty flavor of the squash is a great combination alongside chicken, beef or pork.
The natural sweetness of acorn squash brings warmth and depth to a wide range of dishes. Here are 5 ways to incorporate acorn squash into meals:
- In stuffing or dressing: add chopped squash into your favorite recipe to not only add a pop of color but flavor too.
- With other roasted vegetables: don’t let the fun stop here when you can mix with other veggies like brussels sprouts and sweet potatoes.
- In soup: puree cooked acorn squash with broth, spices and coconut milk for a rich and creamy soup.
- On a salad: serve cubed or sliced roasted squash on top of leafy greens along with cranberries, cheese and pistachios for a refreshing entree or side salad.
- As a vegetarian taco filling: roasted squash and black beans are a delicious combo when added to tortillas and topped with all the favorite taco toppings.
Recipe Notes & Tips
- The glaze can also be swapped with maple syrup or honey if looking for a dairy-free option. Once cut and on the sheet pan, drizzle each slice then follow the directions as written.
- Roast with or without the peel! We find it much easier to roast with the peel but you can also use a peeler to remove before slicing.
- Always use a sharp knife when slicing any squash variety.
- A whole, uncut squash can be stored at room temperature in a cool dark space for a few months.
Frequently Asked Questions
Nope! You can bake the squash with skin on to save time and effort.
Yes, the skin is edible! This may be surprising for your family so encourage them to taste the outside of the squash. It does have a tough texture compared to the tender inside so you may need to remove for picky eaters.
The total roasting time will depend on the thickness of the squash slices. For thin slices, the squash will roast anywhere from 20-30 minutes. For slices thicker than 1/2-inch, you might need to bump up the cooking time.
Acorn squash is a variety of winter squash that is characterized by its acorn-like shape with dark green or orange ribbed skin. The inside of an acorn squash is a yellow-orange flesh that is known for its sweet yet nutty flavor profile.
Similar to butternut squash, acorn squash is versatile and can be roasted, steamed, baked, pan seared and even air fried.
Storage Instructions
Store squash in the fridge in an airtight container or resealable bag. Acorn squash will last up to 5 days when refrigerated. Make sure you allow the cooked squash to cool before storing.
If you need to store for a longer period of time, freezing for up to 3 months is an option. Again, wait until the squash is completely cool then place in a freezer-safe container or Ziploc bag.
It is important to mention that the texture of the squash will be different when thawed and reheated. Typically, we use frozen squash for creamy soups or when looking to puree for a side.
Reheating Squash
When it comes to reheating, there are a few different methods. From the oven and stovetop to the microwave, you can pick depending on your preference and the texture you desire. To mimic the caramelization, reheat in a preheated 350 degree oven for 15-20 minutes or until heated through. You can cover loosely with foil to prevent the tops from burning.
The stovetop is also an option if looking to caramelize the squash. Place the slices into a preheated skillet for 2-3 minutes on each side. Flipping the squash halfway will prevent the slices from becoming mushy.
If you need to quickly reheat, the microwave is the best bet. Transfer the squash to a microwave-safe dish and heat in 20-second intervals until hot. You may need to rotate the dish or acorn squash slices to promote even reheating.
You can also serve leftover acorn squash chilled as a side or our personal favorite as a salad topping!
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Right after you gather the ingredients, preheat the oven to 400 degrees. Preheating can take anywhere from 5-10 minutes depending on your oven. You may notice the high temperature for this recipe. Roasting vegetables, especially hardy vegetables like squash require a high temperature to bake. The high temp also helps to create the caramelized outside, which adds more flavor to the squash slices. Since it is very hot, do not forget your oven mitts when adding and removing the sheet pan from the oven.
- Always ask for assistance when cutting squash! Squash varieties have a very thick skin, making it challenging to cut. You want to make sure you are using a sharp knife – dull knives can actually be more dangerous. Once sliced, use your hands or a spoon to remove the squash seeds. You can discard or turn them into a snack by roasting in olive oil & salt while the squash slices roast. They are really tasty!
- Let’s think about how we can speed up this recipe. Do you think you need to cut the squash thick or thin? If you said thin then you are correct! The thinner you slice the squash wedges, the faster the recipe will bake. Share this fun fact with your kitchen helper before you get started.
More Squash Recipes
- Butternut Squash Soup with Apple
- Caramelized Butternut Squash
- Butternut Squash & Sausage Pasta
- How To Bake Spaghetti Squash
- Stuffed Acorn Squash
- Instant Pot Butternut Squash
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Roasted Acorn Squash Slices Recipe
Equipment
Ingredients
- 1 medium acorn squash
- 2 tablespoons butter melted
- 1 tablespoons brown sugar
- 1/2 teaspoon salt
- pepper to taste
Instructions
- Preheat the oven and prep the pan. Preheat oven to 400°F. Line the baking pan with parchment paper
- ⭐️Prep the squash. Carefully cut the acorn squash in half and scoop out the seeds with a spoon. Slice into 1/2-inch slices working from top to bottom to get the ridges in the slices. Arrange on a baking sheet.1 medium acorn squash
- Blend the glaze. Blend the melted butter with the brown sugar and salt. Brush onto both sides of the squash. Season with pepper.2 tablespoons butter, 1 tablespoons brown sugar, pepper to taste, 1/2 teaspoon salt
- ⭐️Bake. Bake for 20- 30 minutes or until a fork can easily pierce the middle of the slice of squash.
Notes
- The glaze can also be swapped with maple syrup or honey if looking for a dairy-free option. Once cut and on the sheet pan, drizzle each slice then follow the directions as written.
- Roast with or without the peel! We find it much easier to roast with the peel but you can also use a peeler to remove before slicing.
- Always use a sharp knife when slicing any squash variety.
- A whole, uncut squash can be stored at room temperature in a cool dark space for a few months.
Nutrition
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Renee says
Hi Jodi. I’m also struggling with getting my little ones to love acorn squash, but I’m not giving up! At least my husband will have it occasionally, so I’m still hopeful.
This recipe is simple, healthy, and delicious. I love to let the natural flavor of the foods come out, instead of drowning them in butter, sugar, etc. It helps me keep to my healthy commitment to myself and my family, too.
Thanks for keeping it simple!
Create Kids Club says
Thank you Renee! And good for you continuing to try it in your house! My kids are still not big fans, but they continue to take their couple bites and move along. Keep up the awesome job momma!! 🙂
Mary says
Such a delicious way to eat squash!