Roasted Acorn Squash with Brown Butter
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Roasted acorn squash slices are drizzled with brown butter, a touch of honey and topped off with lots of Parmesan cheese. It’s such a simple combo, but wow is it delicious!
Once all the winter squash start showing up in markets in the fall, I’m always inspired create something to add to my collection of winter squash recipes. This dish is my latest and it’s so good!
You can serve the tender roasted squash as a side dish — pile it up on a large platter to go with roasted poultry or other meat.
About acorn squash
- While we tend to think of acorn squash as a variety of winter squash (think butternut and kabocha), it’s actually a member of the Cucurbita pepo family which includes summer squashes like zucchini and yellow squash. Who knew?! Acorn squash are totally recognizable for well…looking a bit like acorns.
- They have glossy, dark green ridged skin and a compact shape, with a peach-colored flesh that tastes mildly sweet and nutty-tasting.
Steps for cutting an acorn squash
Hard skin squashes can seem daunting to deal with when they’re sitting on your cutting board. No need to worry, though. Grab your sharpest knife (like a good chef’s knife) and let’s get slicing:
1. Put the squash on a cutting board. 
2. Slice off a thin piece from the top and bottom
3. Slice the squash in half, then scrape out the seeds. 
4. Lay the squash cut side down and slice crosswise into slices. 
5. Arrange the sliced acorn squash on a baking sheet and toss with olive oil and seasonings.
To peel or not to peel?
The acorn squash skin is totally edible. It’s not too thick and will crisp up during roasting. I think it adds texture and a nice dramatic color (it turns very dark green). You can also compromise and peel it off in strips.
Roasting acorn squash
- Leftover squash is fantastic drizzled with balsamic vinegar. Combine with warm cooked grains like farro or quinoa and baby greens to make a quick, hearty lunch salad.
Roasted Acorn Squash with Brown Butter and Parmesan
Equipment
Ingredients
- 3 pounds (1350 g) acorn squash (about 2 small ones)
- 2 tablespoons (30 ml) extra-virgin olive oil
- Kosher salt
- ½ -1 teaspoon crushed red pepper, or to taste
- ¼ cup (25 g) grated Parmesan cheese
- 3 tablespoons (45 g) butter
- 1 tablespoon honey
- ¼ cup fresh Italian parsley leaves
- 2 green onions, thinly sliced
Instructions
- Place oven rack in the lower half of the oven and preheat oven to 425 (220C) degrees.
- Use a large heavy knife to slice off the stem and bottom ends of the squash. Slice squash in half and scoop out the seeds with a spoon. Slice the squash into 1-inch wide slices. Cut them in half if they’re larger than 4-inches wide.
- Toss the slices with the olive oil, 1 ½ teaspoons salt and red pepper. Arrange cut-side down on a large rimmed baking sheet without crowding (use 2 sheets if you need to).
- Roast 25 minutes, or until the squash is tender (test with the tip of a knife) and golden brown on the edges. Remove from the oven and immediately sprinkle the cheese over the squash.
- Heat a small skillet over medium heat. Add the butter and let it melt and bubble, swirling the pan. When the butter begins to foam, turn up the heat to medium-high and cook until the butter turns amber and smells nutty — this should take just a few minutes. Remove the butter from the heat and stir in the honey.
- Transfer the squash to a serving platter, using a spatula to grab all the cheesy bits. Top with the parsley and green onions. Pour the hot honey butter over the squash and serve.
Karen’s Notes and Tips
- Leftover squash keeps well for 3-5 days. Keep refrigerated in covered container.
- Reheat in a 350 degree oven for 15 minutes.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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Hi Karen! Congrats on your blog nomination & good luck!
I have some delicata squash hanging around; would it substitute well & if so, any changes to roasting temp/time? Thanks!
Hi Taina! Thank you 😉 I think delicata squash would work just as well – perfect trade! Let me know how you like it.