November 2, 2025 13 Comments Go to recipe
This roasted acorn squash is a breeze. We can all use a recipe that makes our lives easier.
I love acorn squash for its color and shape. Doesn’t it look like it landed from a spaceship?
I bought two – one orange and one green – to make this recipe. I found that the orange had a slightly softer skin but tasted exactly the same as the green.
There is a wide variation in flavor from one squash to another. Sometimes you roast it, take it out of the oven and it’s absolutely sweet and delicious. Sometimes it has absolutely no taste. I can’t predict what type I will get from outside.
You can make other recipes like mine healthy stuffed acorn squash and my baked yellow squash if you don’t want to worry about variability in your acorn squash.
Or you can do what I do! I make a simple roasted acorn squash and then use it for all kinds of meals and snacks.
You need a large kitchen knife to cut it in half – you may need to remove the stem first. But, once you slice it – it’s very easy to manage – no peeling!!
I remove all the seeds and dirt. Then I cut it into small pieces because it cooks faster.
I add olive oil, salt, pepper and smoked paprika but you can just add salt and pepper.
Once finished, you taste it. Is it delicious? Serve it alone. Does it taste like cardboard? Carefree!
Here are some things I do with roasted acorn squash:
- Put the spaghetti sauce on top.
- Add it to a salad and add the dressing.
- Mash it up and put it in a cheese quesadilla.
- Use it in place of rice for leftovers.
What to do with roasted acorn squash? Please share.
Roasted Acorns Recipe
Makes 8 servings
Preparation time: 10 minutes
Cooking time: 30-40 minutes
Ingredients
2 acorn squash
2 tablespoons of olive oil
1/2 teaspoon smoked paprika
salt and pepper to taste
Instructions
Heat the oven to 400°. Line two rimmed baking sheets with parchment paper for easy cleanup. Wash the acorn squash and cut it in half. Remove the seeds and strings with a large spoon. Cut it into 8 pieces and spread it on baking sheets. Add the olive oil, smoked paprika, salt and pepper to both leaves. Roast until fork tender, about 30 to 40 minutes. Serve hot, warm, at room temperature or cold.
Nutrition Facts
One serving: 73 calories, 3.6g fat, 0.5g saturated fats, 11.2g carbohydrates, 0g sugar, 0.9g protein, 1.6g fiber, 100 mg sodium, 1 green, 1 blue, 1 purple WW SmartPts
Point values ​​are calculated by Snack Girl and are provided for informational purposes only. See all Snack Girl recipes
