Acorn Squash Recipe

Eating seasoning is what makes cooking and recipe creations inspiring, fresh, and healthy. I often think it would be so wonderful to be able to live in a climate that was always warm and sunny, but I do think I would miss having those cooler, rainy days to enjoy and create these warm, comfort foods I love.

Fall is all about the pumpkin, the spice, soups, and squash for me. Squash is such a polarizing vegetable. So many that I know that eat every fresh food and seek to cook with a variety of vegetables, do not like squash! This actually completely stuns and boggles me. I mean – what is there not to like!? I can’t figure it out. However, it is polarizing. Period. Wow. How wonderfully descriptive is the word “polarizing”, yet how stress-inducing it is as well right now. *cringing

This week I have been working on cleaning out my pantry and freezer. I am finally getting groceries today (fresh fruits and veggies) because frankly I am now officially OUT! It feels so good to clean out and eat what we have, before I get more! I tend to work from my fresh but then just hoard that which is in the freezer and pantry. It’s worked out great this week to work from both. Soups are clutch in cleaning out the fridge/freezer and/or pantry. This veggie chili in particular – the options are literally endless. Each time I make it I just use the veggies I have on hand, and each time I get the same amazing result. I have been eating this for the past 4 weeks now? I make a new batch each week and eat for lunch and/or dinner almost everyday and have yet to get tired of it! I think because I eat it differently each meal, this makes it fresh and different each time – therefore I haven’t tired of it…yet. This week I have eaten it over greens, with quinoa added in, and also eaten it with my leftover Butternut Squash Mac N Cheese. YUM.

Now onto the star of this post – acorn squash. I LOVE acorn squash. Again – such a polarizing vegetable, but I am one who LOVES it. I have all the sentimental feelings towards this veggie as well. My grandma – who lives in MN would always make this for us when we visited them over the holidays. She would bake it just swimming in butter, sugar and/or marshmallows. I loved it then, and I love it now. I can’t help but picture her pulling it out of her oven with the marshmallows and feel excited all over again when I am making it for myself. Even back then I guess I was a foodie. 🤣 My food-loving tendencies apparently go way back. ❤️

Roasted Acorn Squash

A wonderful, seasonal, easy to prepare, side dish to any meal.


  • acorn squash
  • nonstick spray
  • salt
  • optional: marshmallows, brown sugar, cinnamon


  1. Preheat oven to 375. Prepare baking sheet by lining with parchment paper.
  2. Cut the acorn squash in half, lengthwise. If it’s too hard to cut through – put a little slit in it and microwave for 1-3 minutes to soften.
  3. Spray the inside of the squash with nonstick spray. Sprinkle with salt.
  4. Lay face down on baking sheet and bake for 35+/- minutes until it is tender to pierce with fork.
  5. Remove from oven, turn over face up, add toppings and return to oven for 5-10 minutes until toppings are melted, toasted.

I love this squash leftover. It is a veggie that can be prepped ahead. I enjoy it warmed with added cinnamon and nut butter – almond or peanut. I highly recommend any fall flavor by American Dream Nut Butter. Pictured here is the Pumpkin Cheesecake flavor. YUM! Use discount code FITFOODIE10 to save.

Also, might I suggest these marshmallows in particular? They are the perfect size for roasting in the hull of the squash.

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