Roasted acorn squash slices slide out of the oven with deep golden edges and skin tender enough to eat. Then comes the good part: A shower of Parmesan that melts right into the hot squash, and sizzling honey brown butter to finish the platter. It’s nutty, salty, and just sweet enough — a fall side dish that easily earns its spot in the middle of the table.

Roasted acorn squash slices, garnished with fresh parsley and grated cheese, are served on a plate with a fork. In the background, small bowls of grated cheese and red pepper flakes complement the dish.

Acorn squash slices roast better than halves

I’ve roasted a lot of winter squash — on restaurant lines, for private clients, and for my cookbook — and acorn is the one I like to slice into wedges every time (because acorn squash halves are best for stuffing). For a side dish, slices give you twice the caramelized edges and they’re done in 25 minutes. I like to pile them on a platter next to a roast chicken and watch everyone go for the cheesy corner pieces first.

  • Slices instead of halves: Two flat sides on the hot sheet pan will give you caramelized edges on every piece.
  • Keep the skin on: The skin becomes tender after roasting, and keeps each slice in one piece.
  • When to Parmesan: The fine pieces of grated cheese melt into the hot squash just after it’s finished roasting, so whatever falls onto the pan crisps into lacy bits.
  • The finishing touch: Brown butter and honey. Drizzle it hot over the roasted squash to play up the nutty, and salty-sweet flavors.

How to slice acorn squash (without a wrestling match)

With their deep ridges and fluted round shape, acorn squash tends to want to roll away from your knife. Take away its ability to roll, and you can proceed without any worries. Use your heaviest, sharpest chef’s knife — a dull blade can slip, and will feel frustrating.

  • A whole acorn squash sits on a wooden cutting board next to a kitchen knife and a spoon, all on a light surface, ready to be transformed into roasted acorn squash.
    1. Choose a squash that feels heavy for its size, with dull, deep green skin. A patch of orange where it sat on the ground is fine.
  • A whole raw acorn squash with its top cut off sits on a wooden cutting board next to a chef’s knife and the removed top piece.
    2. Trim a thin slice off the stem end and the bottom. Now it will sit flat and stop rolling over the cutting board.
  • A halved acorn squash with seeds and a spoon inside sits on a wooden cutting board. A knife and slices of acorn squash are nearby, with seeds scattered on the board.
    3. Halve it top to bottom and scrape out the seeds and stringy bits with a sturdy spoon.
  • A sliced acorn squash and a chef’s knife rest on a wooden cutting board. A small dish holds squash seeds and a few slices. The surface is light-colored.
    4. Lay each half cut side down and slice crosswise into 1-inch pieces, following the ridges. Halve any piece wider than 4 inches so they roast evenly.
  • Sliced acorn squash wedges arranged on a metal baking sheet, sprinkled with red pepper flakes. Two small bowls, one with salt and the other with red pepper flakes, sit nearby on a light surface.
    5. Toss the slices with olive oil, salt, and crushed red pepper, then spread them out flat in a sheet pan in single layer with some space between.

Skip the peeler

Acorn squash has thinner skin than say, a butternut. Roasting it in a 425°F oven softens it enough to eat enjoyably, and turns a deep, almost black-green. It also holds each slice together, so you get neat scalloped pieces on the platter instead of a blob. Peeling around those ridges is a thankless job anyway. Anyone who objects can leave the skin on their plate.

Why brown butter beats brown sugar

Most acorn squash recipes go one of two ways: Halves coated with brown sugar and cinnamon, or slices crusted with Parmesan and dried herbs. This one is the best of both. Browning the butter toasts its milk solids until they smell like hazelnuts, which plays right into the squash’s own nuttiness, and a spoonful of honey brings sweetness without tipping into dessert territory.

Tip If you have one, Uue a light-colored skillet to make the brown butters o you can watch the specks go from tan to amber — that’s an important cue, and amber turns to burnt in seconds. Pull the pan off the heat before you stir in the honey so it stays sweet instead of scorching.

Serve it family style

Transfer the squash to a big platter and set it in the middle of the table with this roast chicken, pan-seared pork chops, or juicy baked chicken breasts with lemon. When I want acorn squash that veers in the salty-sweet direction, I glaze it with miso and maple syrup instead.

Cooking for Thanksgiving? Roast the squash up to a day ahead and refrigerate it right on the sheet pan. Before dinner, reheat at 400°F for about 10 minutes, then add the Parmesan and the brown butter. That finish is what makes this recipe special, so save it for last.

Leftovers are almost better. Toss them with warm farro or quinoa, a handful of baby greens, and a splash of aged balsamic for a hearty lunch salad.

Plate of roasted squash slices garnished with fresh parsley, chopped green onions, and grated cheese, with a fork and knife on the side. Small bowls of crushed red pepper and grated cheese are nearby.
4.83 from 17 ratings

Roasted Acorn Squash with Brown Butter

Karen Tedesco
Roasted acorn squash slices slide out of the oven with deep golden edges and skin tender enough to eat. Then comes the good part: A shower of Parmesan that melts right into the hot squash, and sizzling honey brown butter to finish the platter. It's nutty, salty, and just sweet enough.
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Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients
 

For the squash

  • 3 pounds acorn squash , about 2 small ones
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1½ teaspoons Kosher salt
  • ½ teaspoon crushed red pepper, or to taste
  • ⅓ cup finely grated Parmesan cheese

Honey brown butter

  • 3 tablespoons (45 g) butter
  • 1 tablespoon (15 g) honey

Finish the dish

Equipment

Instructions
 

  1. Place an oven rack in the lower third of the oven and preheat to 425°F (220°C).
  2. Use a large, heavy knife to trim off the stem and bottom ends of 3 pounds acorn squash . Halve it top to bottom and scoop out the seeds with a spoon. Lay each half cut side down and slice crosswise into 1-inch pieces. Cut any piece wider than 4 inches in half.
  3. Toss the slices with 2 tablespoons extra-virgin olive oil, 1 ½ teaspoons salt and ½ teaspoon crushed red pepper. Spread them flat in a single layer on a large rimmed baking sheet with space between (use 2 sheets if you need to).
  4. 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 ⅓ cup finely grated Parmesan cheese over the squash.
  5. Heat a small skillet over medium heat. Add 3 tablespoons 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 1 tablespoon honey
  6. Transfer the squash to a serving platter, using a spatula to grab all the cheesy bits. Top with 2 tablespoons chopped parsley and 2 thinly sliced green onions. Pour the hot honey butter over the squash and serve.

Notes

  • Leftover squash keeps well for 3-5 days refrigerated.
  • Cover and reheat in a 350 degree oven for 15 minutes.

Nutrition per serving

Calories: 173kcal Carbohydrates: 28g Protein: 4g Fat: 7g Sodium: 116mg Fiber: 4g Sugar: 3g

Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.

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