Name: Herb-Roasted Acorn Squash
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: American cuisine
Ingredients: 1 large acorn squash (about 2 lbs); 2 tablespoon olive oil; 1 tablespoon fresh rosemary, finely chopped; 1 tablespoon fresh thyme leaves, finely chopped; 2 tablespoon fresh flat-leaf parsley, finely chopped (plus more for garnish); 2 cloves garlic, minced; ½ teaspoon sea salt; ¼ teaspoon black pepper

Get ready for absolutely dreamy Herb-Roasted Acorn Squash! These golden wedges are roasted until tender and caramelized, then tossed with a lively medley of fresh herbs. The result is a dish that's sweet, savory, fragrant, and totally irresistible.

What truly sets this recipe apart is how simple it is to make, yet it delivers next-level flavor and restaurant-quality presentation. It's the ideal side for cozy weeknight dinners, Thanksgiving tables, or anytime you want to add a touch of fall magic to your meal.

Plus, with only a handful of ingredients, you'll be amazed at just how much flavor you can coax out of humble acorn squash. This is a personal autumn favorite in my kitchen-I love serving it beside a roast or on a festive holiday spread. Trust me, once you try this, you'll be looking for excuses to make it again and again!

Golden wedges of herb-roasted acorn squash arranged on a rustic plate, sprinkled with fresh herbs

Why You'll Love This Recipe

Incredibly easy and mostly hands-off-just slice, season, and roast
Delivering a gorgeous, golden presentation perfect for any holiday table
Sweet, nutty flavor balanced by fresh, earthy herbs
Naturally vegetarian, gluten-free, and easily adaptable for vegan diets

Key Ingredients for Herb-Roasted Acorn Squash

See recipe card below for full list of measurements, ingredients, and instructions.

Acorn Squash

This is the star of the show, offering naturally sweet and slightly nutty flavor after roasting. Look for a squash that feels heavy for its size and has smooth, deep green skin with some orange patches. For picture-perfect slices, cut through the stem end to make evenly sized wedges. You can swap in delicata or butternut squash if acorn squash isn't available, though the flavor and texture will change slightly.

Olive Oil

Olive oil helps the squash caramelize beautifully and keeps it from sticking to your baking sheet. Use extra virgin olive oil for the best flavor, but any mild cooking oil (like avocado oil) will also work in a pinch. Don't skip this step-it ensures those delicious golden edges!

Fresh Herbs (Rosemary, Thyme, and Parsley)

These herbs add incredible aroma and a fresh pop of color to the finished dish. Chop them finely so they cling to every bite of squash. Feel free to mix and match: sage or oregano are lovely alternatives. If using dried herbs, use about one-third the amount, as dried herbs are more concentrated.

Garlic

A little garlic goes a long way, infusing the squash with savory depth. Freshly minced is best, but you can also use half a teaspoon of garlic powder in a pinch. Roasted garlic lovers can add even more for extra punch.

Salt and Pepper

Simple, but essential! Seasoning brings out all the natural flavors in your squash and herbs. Sea salt or kosher salt are my picks for best texture and flavor.

Herb-Roasted Acorn Squash cooking process

Instructions for Herb-Roasted Acorn Squash

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat Your Oven

Set your oven to 425°F (220°C) so it gets nice and hot. A high temperature is the secret to beautifully caramelized squash!

Prep the Acorn Squash

Wash the acorn squash thoroughly, then slice it in half from stem to tip. Scoop out the seeds with a spoon. Cut each half into wedges, about 1-inch thick. For even cooking, try to make the wedges uniform in size.

Toss with Oil, Garlic, and Herbs

In a large mixing bowl, combine the squash wedges, olive oil, rosemary, thyme, parsley, and minced garlic. Season with salt and pepper. Toss everything together until the squash is evenly coated.

Arrange and Roast

Spread the squash wedges in a single layer on a parchment-lined baking sheet. Make sure they aren't crowded, which helps with even roasting. Roast for 30 to 35 minutes, turning once halfway through, until the squash is golden brown and fork-tender.

Garnish and Serve

Transfer the roasted squash to a serving platter. Sprinkle with extra fresh parsley for a pop of color. Serve hot and enjoy!

Recipe Variations

Make It Vegan

This recipe is naturally vegan as written! Just double-check that your roasting oil is plant-based, and you're set.

Sweet & Savory Twist

Add a drizzle of pure maple syrup or a sprinkle of brown sugar to the oil and herb mixture before roasting for a lip-smacking sweet-savory experience.

Spice It Up

Give the squash a gentle kick with a pinch of red pepper flakes or smoked paprika. Perfect for those who like a little heat and extra depth.

Use Different Herbs

No parsley or rosemary? Try sage, oregano, or chives for a different fresh flavor profile that pairs beautifully with roasted squash.

Add Cheese

Once roasted, finish the squash with a sprinkle of freshly grated Parmesan or vegan Parmesan for extra savory richness-great for special occasions!

Serving Suggestions

Herb-Roasted Acorn Squash shines as a side alongside roasted chicken, pork tenderloin, or a hearty lentil loaf. For a complete autumn meal, pair it with wild rice pilaf and a fresh arugula salad. Garnish with extra chopped parsley or a light drizzle of lemon juice for brightness!

Storage and Reheating

Leftover roasted squash keeps well for up to 4 days in an airtight container in the refrigerator. To reheat, spread wedges on a baking sheet and warm in a 350°F oven for about 10 minutes, or use a skillet over medium heat. Freezing isn't recommended, as the texture may turn mushy after thawing.

Frequently Asked Questions About Herb-Roasted Acorn Squash (FAQ)

Q: Can I eat the skin of acorn squash?

A: Yes! When roasted, the skin of acorn squash becomes soft and perfectly edible. If you prefer it peeled, you can remove the skin after roasting.

Q: How do I know when the squash is done roasting?

A: The squash is ready when it's golden brown and fork-tender. You should be able to easily pierce it with a fork.

Q: Can I prepare the squash ahead of time?

A: Absolutely! You can cut the squash into wedges a day ahead and store them in the fridge. Toss with oil and herbs just before roasting for freshest flavor.

Thanks for stopping by! Herb-Roasted Acorn Squash is a surefire way to bring warmth and gorgeous flavor to your table, no matter the season. I hope you love it as much as I do-don't forget to leave a comment or rating if you try it!

★★★★★ 4.80 from 186 ratings