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Roasted Acorn Squash

  • Author: anita | wild thistle kitchen
  • Total Time: 50 minutes
  • Yield: 8 squash wedges 1x


My Grandma's Roasted Acorn Squash is simple, cozy, and nostalgic - perfect any time of year but especially in the chilly months.


  • 2 acorn squash cut into quarters, seeds removed
  • 4 tablespoons butter
  • 4 tablespoons brown sugar
  • salt and pepper
  • olive oil


  1. Preheat oven to 375 degrees F
  2. Place squash wedges on a parchment lined baking tray, you should have 8 wedges if you started with 2 squash.
  3. Rub all over with a very light coating of olive oil. This keeps the skin tender and totally edible.
  4. Divide butter and brown sugar evenly between the wedges. This is not an exact science, but if you are a stickler, place 1/2 tablespoon of butter and 1/2 tablespoon of sugar in each cavity.
  5. Sprinkle with salt and pepper and transfer to oven. 
  6. Roast for 45 minutes until very tender and edges have browned.
  7. Serve while warm with an extra sprinkle of flaky salt if desired
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: side dish
  • Method: roasting

Keywords: roasted acorn squash, acorn squash recipe