Super delicious and easy to make! This recipe makes caramelized roasted acorn squash, topped with honey, brown butter and Parmesan, perfect as a fall vegetable side or combined in a healthy grain bowl.
Once all the winter squash start showing up in markets in the fall, I’m always inspired to try new acorn squash recipes.
This dish is my latest and it’s so good!
The 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.
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.
On those days when it feels right to go meatless, I love to let roasted acorn squash be the star of the plate.
Leftover squash is fantastic drizzled with some good balsamic vinegar. Combine with warm cooked grains like farro or quinoa and baby greens to make a quick, hearty lunch salad.
What is 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.
Acorn squash are totally recognizable for well…looking a bit like acorns.
They have glossy, dark green ridged skin and a compact shape.
Their peach-colored flesh is mildly sweet and nutty-tasting.
How to cut acorn squash for roasting
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:
Watch the video above to see how to cut an acorn squash, step-by-step.
- Place the squash on a cutting board. Slice a thin piece off both the stem and bottom ends of the squash.
- Slice squash in half.
- Scoop out the seeds with a spoon.
- Slice the squash crosswise into 1-inch thick slices. Cut them in half if they’re larger than 4-inches wide across. They’ll be a bit easier to eat that way.
Can you eat the skin of acorn squash?
Yes! You can totally eat the skin on acorn squash.
The skin isn’t too thick, and it crisps up during roasting.
I think it adds texture and a nice dramatic color (it turns very dark green) so I leave it on.
But if you prefer acorn squash without skin, run a swivel peeler around the squash halves after removing the seeds.
How to roast acorn squash
First, arrange your oven racks in the bottom third of the oven. For the squash (or any roasted vegetable) to get a good caramelized crust on the bottom, the best place for the pan is near the bottom of the oven.
Heat your oven to 425F.
After slicing the squash, toss them with olive oil, salt and chili pepper (use a large bowl for this step or do it right on your baking sheet).
I tend to add crushed red pepper to just about everything. Not enough to make the dish hot and spicy at all, but just to add interesting flavor.
You can skip the chili if you’re sensitive to it. Instead add the same amount (about 1 teaspoon) of another spice you like. Cumin, paprika, coriander or chili powder are all good!
Arrange the slices cut side down on a large rimmed baking sheet like this one.
Slide the pan into the oven.
Roast undisturbed until the squash is tender and golden. about 25 minutes. You can test by sticking the point of a knife into the middle of a slice – it should feel tender but not mushy.
As soon as the vegetables come out of the oven, sprinkle with Parmesan cheese, which will melt and form a cheesy crust on the squash.
Transfer the squash to a serving plate or bowl, then drizzle with the brown butter-honey mixture.
Sprinkle with Italian parsley and thinly sliced green onion and enjoy!
More delicious fall vegetable Recipes:
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Roasted Acorn Squash with Brown Butter and Parmesan
- 3 pounds (1350 g) acorn squash (about 2 small ones)
- 2 tablespoons (30 ml) extra-virgin olive oil
- Kosher salt
- 1/2 -1 teaspoon crushed red chili flakes, to taste
- 1/4 cup (25 g) grated Parmesan cheese
- 3 tablespoons (45 g) butter
- 1 teaspoon honey
- 1/4 cup fresh Italian parsley leaves
- 2 green onions, thinly sliced
- 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 1/2 teaspoons salt and chili flakes. 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.
- Leftover squash keeps well for 3-5 days. Keep refrigerated in covered container.
- Reheat in a microwave, or in a 350 degree oven for 15 minutes.