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.
nancy says
ah. i was wondering how to cut them up😊
Julie W says
I love this recipe! Super delicious and super easy. I also used 1/8 tsp smoked paprika to the spice mix. Husband loved it, too!
Pete says
Why toss the ingredients and squash on the baking sheet? Why not place all in a ziplock bag and toss? Seems easier and more accurate coating.
Thanks, this is a great recipe and the video on preparing the cubes was very helpful.
Heather Streu says
can this be baked ahead and reheated
Alea Milham says
Yes, it can.
Jennifer says
Thank you! That was very helpful.
Ebony says
I didn’t have any rosemary, so I used a splash of onion powder & avocado oil, these were delish, almost taste like a sweet potato, minus all the sweet. Delish
Bethany Chance says
The only thing I did differently was cut the squash in half starting at the stem and scoop out the seeds. That went more quickly than scraping each segment.
April says
Yay! 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!
Mikala says
Thank 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!
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.
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.