Roasted Acorn Squash Recipe


Most people are familiar with regular squash and butternut squash, two autumn staples. But acorn squash tends to fly under the radar — and no, it’s not a food for squirrels! Acorn squash gets its name from its acorn-like shape and if you’re unfamiliar with cooking it in the kitchen, it’s high time to change that with my Roasted Acorn Squash recipe.

Roasted acorn squash recipe - Dr. Axe

What is Acorn Squash?

Acorn squash is a type of winter squash, as are pumpkins, delicata squash and spaghetti squash. Though they’re named after winter, these squash are harvested in the fall, but should last right on through the colder months when stored in a cool, dry place.

When it’s in season, from October to December, acorn squash can also be purchased for quite cheap at farmer’s markets and grocery stores. Cooking acorn squash results in a mildly sweet, slightly nutty flavor, making it an excellent vehicle for stronger seasonings. If you’re out shopping for acorn squash, look for ones with dull green skin (which is edible!). If it’s orange, the flesh will be tough to get through.

Roasted acorn squash recipe - Dr. Axe

Nutrition Facts

Aside from being delicious, acorn squash is great for you. One cup provides 36 percent of your daily value of fiber, which is great for helping you feel full. It’s also loaded with vitamin C and potassium. If you’re looking for a lower-carb vegetable, acorn squash is a terrific choice.

In fact, one serving of acorn squash, or about 205 grams, provides (1):

  • 115 calories
  • 30 grams carbohydrates
  • 2 grams protein
  • 0 grams fat
  • 22.1 milligrams vitamin C (37 percent DV)
  • 896 milligrams potassium (26 percent DV)
  • 0.5 milligram manganese (25 percent DV)
  • 0.3 milligram thiamin (23 percent DV)
  • 88.2 milligrams magnesium (22 percent DV)
  • 0.4 milligram vitamin B6 (20 percent DV)
  • 877 IU vitamin A (18 percent DV)
  • 1.9 milligrams iron (11 percent DV)
  • 38.9 micrograms folate (10 percent DV)
  • 1 milligram pantothenic acid (10 percent DV)
  • 90.2 milligrams calcium (9 percent DV)
  • 0.2 milligram copper (9 percent DV)
  • 92.2 milligrams phosphorus (9 percent DV)

How to Roast Acorn Squash

One of the beauties of acorn squash is just how versatile it is. You can prepare it in the oven, in a microwave, bake it, sauté it or even steam it. In fact, I’ve rounded up 18 delicious acorn squash recipes here. But by far, my favorite way of cooking acorn squash is by roasting it. Try my super easy Roasted Acorn Squash recipe at your next meal.

Roasted acorn squash step 1 - Dr. Axe

Start by preheating the oven to 400 F. Next, place the acorn squash on a baking sheet lined with parchment paper and bake for 30 minutes or until the squash is fork-tender.

Roasted acorn squash step 2 - Dr. Axe

Place the acorn squash on two separate plates and add the toppings. The unique variety of toppings used in this roasted acorn squash recipe mean that you can enjoy the vegetable as a side dish, a healthy dessert or even a breakfast (just roast the acorn squash the night before and quickly reheat before filling with toppings).

For starters, the coconut yogurt adds protein but keeps this acorn squash recipe dairy-free. The almond and cashew butter add protein, while the dates and raw honey keep things sweet. And we can’t forget the granola for crunch and fiber. You can even add a dash of cinnamon or nutmeg to finish this acorn squash off.

Roasted acorn squash step 3 - Dr. Axe

If you thought squash recipes were boring, this roasted acorn squash recipe will change your mind. Serve and enjoy!

Total Time

35 minutes




  • 1 acorn squash, sliced in half lengthwise and seeds removed
  • Toppings:
  • 1 cup unsweetened coconut yogurt, divided
  • ¾ cup granola, divided
  • 4 dates, pitted and chopped, divided
  • 2 tablespoons almond or cashew butter, divided
  • 1 tablespoon raw honey or maple syrup, divided


  1. Preheat the oven to 400 F.
  2. Place the acorn squash on a baking sheet lined with parchment paper and bake for 30 minutes, or until fork tender.
  3. Place the acorn squash on two separate plates and add toppings.
  4. Serve and enjoy!

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  1. Debbie. LaFontaine on

    Can these recipes and free books be sent to me in the mail? I would much rather have them in print. Thanks so much.

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    What foods and recipes are good for under active thyroid health and will help you in feeling better? What can you do to lose the weight that that want come off because of your thyroid condition?

  3. Malcolm O'Connell on

    Please explain what “leaky gut” is. I hear the term and think I have it yet I’m not sure what it is.

  4. Deborah on

    Hi Doctor Axe… I’m a 70 year old female that has been very active my entire life… I have dealt with many health issues… Non Hodgkin Lymphoma 6 years ago… I have Diverticulitis and many pockets in my intestines… so did my mother… I know that it is a weakness in the intestinal lining and had been a problem for years… after my chemo I developed Celiac Sprue. I cannot eat ANY GRAINS AT ALL… and NO SOY or CORN … except RICE. I eat only whole foods… I’m a good cook but limited to vegetables, some fruits and Rice… Any spices are hard on my gut so I’m careful… when My gut is very upset it causes an enormous amount of pain mostly through my back and pelvis area… do you really think I can stop this leaky gut misery?


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