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
Roasted Acorn Squash with Rosemary and Garlic
Ingredients
- 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 coarse ground pepper
Instructions
- 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.
Nutrition
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This recipe was originally published on October 16, 2015. It was updated on September 29, 2019.
Melissa says
October 29, 2016 at 3:01 pmGreat video and recipe! In the oven now and smells delicious! Goes great with my Trim Healthy Mama plan as an E meal!
Susan says
August 5, 2017 at 4:17 pmI’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
August 31, 2017 at 8:40 amDelicious! 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
August 31, 2017 at 11:57 amAw, thanks! You made my day!
Brandi says
October 6, 2017 at 4:10 pmDo you peel it? It is my first time really using acorn squash.
Alea Milham says
October 6, 2017 at 5:42 pmYes, I do. I peel it with a vegetable peeler.
Kathryn says
October 9, 2017 at 6:01 pmThis 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
October 9, 2017 at 6:41 pmJust made this for dinner for me and my 2 year old. He gobbled it up! Thank you!
Joy says
October 31, 2017 at 8:27 amThank you!
Julie says
November 22, 2017 at 6:24 pmI used a different winter squash but it was delicious! Thank you.
Angela says
January 6, 2018 at 8:27 pmI 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
January 8, 2018 at 6:56 pmA 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
May 4, 2018 at 5:32 pmDid you use fresh rosemary or dried?
Alea Milham says
May 5, 2018 at 3:49 pmI used dried rosemary.
Alex Jeppson says
August 8, 2018 at 5:24 pmHow long can it be stored in the fridge?
Alea Milham says
August 9, 2018 at 12:15 amUsually the cooked squash can be stored in the refrigerator for up to 5 days.
Frank V says
November 5, 2018 at 7:45 amSounds 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
November 5, 2018 at 10:37 amThose extra vegetables sound like a great addition to the acorn squash. I am sure the flavors will all pair well together.
Maddie says
November 16, 2018 at 2:16 pmSo 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
November 18, 2018 at 11:14 amIt depends on the size of the squash. A 1 pound squash yields approximately 2 1/3 cups of cubed squash.
Mikala says
February 14, 2019 at 9:26 pmThank you for the recipe and the video made it nearly hassle free preparing the squash. We did 2 big acorn suash and cubed potatoes mixed together and it was a nice savory ans sweet combination!
April says
October 1, 2019 at 3:12 pmYay! Thanks for that video! What a great new Foodie Life Hack. The Man and I are about to make these with fresh rosemary from our garden. I’ll also be making a Chipotle Sour Cream dipping sauce for them. Happy October!