This roasted acorn squash recipe is seasoned with rosemary and garlic. The savory spices pair perfectly with the baked acorn squash to create a flavorful side dish.
I know many people love to roast acorn squash halves and then scoop out the cooked squash, but I prefer to cube the acorn squash before roasting it. I find that the baked acorn squash pieces stay firmer when you cube them before you roast them. It also means that as soon as you pull this roasted acorn squash recipe from the oven they are ready to be served immediately. No additional prep is needed.
This savory roasted acorn squash recipe is seasoned with rosemary, garlic powder, and onion powder. It is a delicious alternative to the sugary squash recipes.
Prep Ahead Tip: You can cut your acorn squash into cubes up to 3 days ahead of time. Store the acorn squash cubes in a lidded container or sealable plastic bag in the refrigerator until you are ready to cook them. If you are unsure how to cut up acorn squash into cubes, watch the video below.
Don't forget to save the acorn squash seeds! You can roast acorn squash seeds and make a delicious snack. Here is how to roast acorn squash seeds.
How to Cut Acorn Squash into Cubes
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Once you have the hang of cutting up acorn squash it is time to enjoy the cubed squash in this savory roasted acorn squash recipe!
How many cups of squash in an acorn squash?
When planning a meal using acorn squash, you want to know how many pounds of squash to buy to make your recipe. Here is a guide: A 1 pound acorn squash will yield approximately 0.7 pounds of edible squash. This is about 2 1/3 cups of cubed squash.
Roasted Acorn Squash Recipe with Rosemary & Garlic
Ingredients:
- ~6 cups cubed acorn squash (2 large or 3 small acorn squash)
- 2 tablespoons olive oil
- 2 teaspoons rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon coarse ground pepper
Directions:
Preheat the oven to 475 degrees.
Place acorn squash cubes on a large cookie sheet with raised edges.
Drizzle olive oil over the acorn squash. Toss to coat.
Sprinkle the rosemary, garlic powder, onion powder, salt, and pepper over the acorn squash. Toss to coat.
Spread the acorn squash pieces out evenly over the cookie sheet. Place in the oven and cook for 10 minutes. After 10 minutes, flip the squash pieces over and cook for another 5 – 10 minutes or until the squash is fork tender.
You can use cubed acorn squash in place of sweet potatoes in many recipes. Have fun experimenting with it.
Printable Recipe for Roasted Acorn Squash with Rosemary and Garlic
- 6 cups cubed acorn squash
- 2 tablespoons olive oil
- 2 teaspoons rosemary
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ⅛ teaspoon course ground pepper
- Preheat the oven to 475 degrees.
- Place acorn squash cubes on a large cookie sheet with raised edges.
- Drizzle olive oil over the acorn squash. Toss to coat.
- Sprinkle the rosemary, garlic powder, onion powder, salt, and pepper over the acorn squash. Toss to coat.
- Spread the acorn squash pieces out evenly over the cookie sheet. Place in the over and cook for 10 minutes. After 10 minutes, flip the squash pieces over and cook for another 5 - 10 minutes or until the squash is fork tender.
Melissa says
Great video and recipe! In the oven now and smells delicious! Goes great with my Trim Healthy Mama plan as an E meal!
Susan says
I’d never cooked acorn squash before. I was looking for a healthy side to go with grilled chicken. My husband was skeptical, but he ate it. I didn’t have onion powder, so substituted with onion flakes.
Andrea says
Delicious! This is my new favorite recipe (: The video on how to cube the squash was very helpful. It’s so nice to have a savory alternative to halving them and dumping butter and sugar in the bowl. I’ve taken it for work two nights in a row and many people comment on how good it smells.
Alea Milham says
Aw, thanks! You made my day!
Brandi says
Do you peel it? It is my first time really using acorn squash.
Alea Milham says
Yes, I do. I peel it with a vegetable peeler.
Kathryn says
This is a fabulous recipe. It comes together very quickly. The video on how to prepare the squash was VERY helpful. Such a great alternative to all those sweet acorn squash recipes. I will definitely make it again.
Heather Rabanal says
Just made this for dinner for me and my 2 year old. He gobbled it up! Thank you!
Joy says
Thank you!
Julie says
I used a different winter squash but it was delicious! Thank you.
Angela says
I was specifically looking for a non-sweet acorn squash recipe and this one was perfect for my 1st time making acorn squash! The video of how to cut it helped a lot, too. My kids, age 6 and 8, loved this dish, too! Thanks!
Jackson says
A great, simple & quick fix for acorn squash if you’re looking for something other than acorn squash with all the goop you normally see piled on. When we eat squash we like to taste the squash…(not brown sugar, cranberries, craisins, raisins, et al…).
Fixed this alongside halibut fillets & it was superb!!
Paige Street says
Did you use fresh rosemary or dried?
Alea Milham says
I used dried rosemary.
Alex Jeppson says
How long can it be stored in the fridge?
Alea Milham says
Usually the cooked squash can be stored in the refrigerator for up to 5 days.
Frank V says
Sounds really good! I am trying this tonight! I had some celery, carrots and an onion that are going to go bad if I do not use them soon. I am planning on adding them to the roasting pan as well!
Alea Milham says
Those extra vegetables sound like a great addition to the acorn squash. I am sure the flavors will all pair well together.
Maddie says
So in the recipe it says you need six cups of the cubed squash? How many cups would you get from just one squash?
Alea Milham says
It depends on the size of the squash. A 1 pound squash yields approximately 2 1/3 cups of cubed squash.