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squash beauty

Roasted Acorn Squash

squash beauty

Roasted Acorn Squash

You can cook other squash the same way, although you may need to deal with their shape a little differently during the cutting process; as long as you end up with thinnish wedges or slices, they’ll come out right. Very tender squash such as butternut and delicata won’t need the added water. 
Prep Time 20 minutes
Total Time 1 hour 10 minutes
Servings 4 Servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring spoons
  • Measuring cup
  • 9 x 13-inch baking pan 


  • 2 tablespoons plus 1 teaspoon olive or canola oil, or melted unsalted butter
  • 2 acorn squash
  • 1⁄2 teaspoon salt
  • 1⁄2 cup water


  • Turn the oven on and set the heat to 425 degrees. Use the teaspoon of oil to grease the pan.
  • Put the squash on the cutting board and stand them up (if possible). Very, very carefully, use the knife to cut each squash in half through the stem end.
  • Using a measuring spoon, scrape the seeds and as many of the fibrous strands as possible from each squash. Cut each half into 4 wedges.
  • Put the squash in the pan, cut-side down, drizzle with the oil, and sprinkle with the salt. Add the water to the bottom of the pan, so that it surrounds the squash.
  • Once the oven temperature has reached 425 degrees, put the pan in the oven and roast until the flesh of the squash is deeply browned and soft, 35-45 minutes.
  • Serve right away. 


Halfway through cooking, sprinkle on 1 teaspoon chopped fresh thyme or rosemary leaves (or 1/3 teaspoon dried) and/or 1 tablespoon honey or maple syrup. 
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