Honey roasted acorn squash is the tender, caramelized, naturally sweet fall side dish that feels both simple and special. Scalloped slices of squash roast in a hot oven with butter, honey, and cinnamon until the edges turn deep golden and the flesh is creamy enough to scoop with a spoon.
This easy honey roasted acorn squash recipe needs only about 10 minutes of prep and a handful of ingredients. Cutting the squash into wedges, rather than halves, gives you more surface area for caramelization, and the edible skin means there is no peeling at all.
It is a beautiful addition to Thanksgiving and Christmas tables, and a cozy weeknight vegetable with roast chicken, pork chops, or sausages. Sprinkle it with toasted pecans or a pinch of flaky salt, and it also happens to be gluten-free and easy to make vegan with a swap.
Recipe at a Glance
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Category: Side Dish / Vegetable
Why You’ll Love This Honey Roasted Acorn Squash
- Sweet, caramelized edges and a creamy center
- No peeling because the skin is edible
- Just 10 minutes of prep
- Warm cinnamon and honey flavor
- A beautiful fall and holiday side dish
Ingredients You’ll Need for Honey Roasted Acorn Squash
- 2 medium acorn squash (about 1 1/2 pounds each)
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter, melted
- 3 tablespoons honey
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped toasted pecans, optional
- Fresh thyme leaves, for garnish
How to Make Honey Roasted Acorn Squash
- Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
- Carefully cut each squash in half from stem to base and scoop out the seeds with a spoon.
- Slice each half into 3/4-inch-thick wedges, leaving the skin on.
- Toss the wedges with the olive oil, salt, and pepper and arrange them in a single layer on the baking sheet.
- Roast for 20 minutes, flipping once halfway through.
- Whisk together the melted butter, honey, cinnamon, and nutmeg.
- Drizzle the honey mixture over the squash and toss gently.
- Roast 10 to 15 minutes more until deep golden brown and fork tender.
- Top with toasted pecans and fresh thyme and serve warm.
Tips for the Best Honey Roasted Acorn Squash
- Roast at high heat. 425°F gives browned, caramelized edges instead of soft, steamed squash.
- Add the honey later. Honey burns quickly, so adding it for the last 10 to 15 minutes keeps it sticky and sweet rather than bitter.
- Leave the skin on. It becomes tender when roasted, holds the wedges together, and is full of nutrients.
- Use a sharp, heavy knife and a stable cutting board. Microwave the whole squash for 2 minutes first to make it easier to cut.
- Don’t crowd the pan. Use two sheets if needed so the wedges roast instead of steam.
Variations to Try
- Use maple syrup instead of honey
- Add a sprinkle of cayenne for sweet heat
- Top with crumbled goat cheese or feta
- Finish with dried cranberries and pecans
- Brush with brown butter and sage for a savory version
How to Store It
Store leftover squash in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for 10 minutes or in the microwave.
Roasted squash can be frozen for up to 3 months, though the texture is slightly softer when thawed. Use it in soups or mashed dishes.
Frequently Asked Questions
Can you eat acorn squash skin?
Yes. The skin becomes tender when roasted and is completely edible, so there is no need to peel it.
How do I cut an acorn squash safely?
Use a large, sharp knife on a stable board. Microwaving the whole squash for 2 minutes first softens the skin and makes it easier to cut.
How do I know when acorn squash is done?
The flesh should be tender when pierced with a fork, and the edges should be deep golden brown.
Can I make this vegan?
Yes. Use maple syrup instead of honey and olive oil or vegan butter instead of butter.
Honey Roasted Acorn Squash
Ingredients
Equipment
Method
- Preheat the oven to 425°F and cut the squash into 3/4-inch wedges, leaving the skin on.
- Toss with the olive oil, salt, and pepper and roast 20 minutes, flipping once.
- Whisk the butter, honey, cinnamon, and nutmeg and drizzle over the squash.
- Tip: Add the honey late so it doesn't burn.
- Roast 10 to 15 minutes more until deep golden.
- Top with pecans and thyme and serve.
Notes
Use maple syrup and olive oil to make it vegan.