Roasted Acorn Squash is spruced up with melted butter, bourbon and honey for an amazing side dish to any meal. Learn the best way of cooking acorn squash right here!
I’ve found the easiest way to cook acorn squash is to roast it in the oven.
It is also my favorite way to cook all winter squashes, because the taste and texture turns out the best when roasted in the oven versus using any other cooking method (my subjective opinion).
This roasted butternut squash recipe was inspired by my craving for bourbon and butter.
Allow me to back up.
If this is your first time cooking acorn squash, no sweat! I have included everything you need to know in order to have a great success with the much loved winter squash every single time.
And if you’re a big fan of acorn squash, you’re also in a great place, because my unique spin is guaranteed to level up the simple side dish!
Which brings us full circle back to my previous point: bourbon and butter.
After roasting the squash, I love drizzling it with a honey bourbon butter mixture, because there really is nothing like all of these flavors coming together. The soft sweet squash paired with warm cinnamon, creamy butter, the smooth intoxicating bite of alcohol with some added sweetness creates a melt-in-your-mouth dream.
Serve it as an easy side dish no matter the time of year with your main dish. I love it with everything from Broiled Ribeye Steak, Smothered Pork Chops, Garlic Butter Roast Chicken, or My Go-To Crispy Salmon.
Let’s dive into the details on how to cook acorn squash!
Roasted Acorn Squash Ingredients:
Fresh Acorn Squash: The main ingredient here! Acorn squashes are a type of winter squash with orange flesh, natural sweetness, and nutty flavor. They are a good source of Vitamin C, Vitamin A, fiber, potassium, and magnesium.
Olive Oil or Avocado Oil: We need some form of oil to coat the flesh of the squash halves to keep the flesh moist throughout the baking process and to add some richness. I like using avocado oil when roasting at high temperatures in situations like this.
Sea Salt: Salt brings out the best flavor in everything it touches! Don’t skip it.
Ground Cinnamon: While the ground cinnamon is optional, I like adding it to many different kinds of winter squash because it brings a warm flavor that complements the natural sweetness of acorn squash famously.
Optional Additions: Honey, bourbon, and butter. You can enjoy the roasted acorn squash as is, or make my bourbon butter honey mixture to drizzle on top. I just love what this mixture does for the squash, as it truly elevates the whole experience.
Recipe Customizations:
Go savory! Sprinkle each squash half with garlic powder, a pinch of cayenne pepper (if you like spice), black pepper, and parmesan cheese if you prefer salty over sweet flavors.
Replace the honey with pure maple syrup or a little brown sugar if you prefer a different sweetener.
Now that we have the basics covered, let’s roast some squash!
How to Roast Acorn Squash:
Preheat the oven to 400 degrees Fahrenheit.
Place the acorn squash on a cutting board and use a sharp knife to cut the squash in half lengthwise (from tip to tail). Note: if you’d like to cut the tip and tail off first, you absolutely can.
Tip: I have found standing the squash on a flat end and using a sharp chef’s knife to slice down the middle using gravity for help is the easiest way to cut through squash.
Use a sturdy metal spoon to scoop out the seeds and innards (stringy bits).
Drizzle about half a tablespoon of olive oil over the flesh of each half and use your hands to rub the oil into the flesh, ensuring the whole surface of the flesh gets lightly coated.
Sprinkle with sea salt and about a ¼ teaspoon of ground cinnamon per half.
Place the acorn squash on a large baking sheet cut-side down and bake for 40 to 50 minutes (depending on size of the squash), or until flesh is very soft when poked with a fork.
Allow the squash to cool enough to handle before flipping it right side up. The parts of the squash that were touching the baking sheet should be golden brown.
In a small pot, heat the butter, honey, bourbon, and the remaining cinnamon (¼ teaspoon) over medium heat until the mixture comes to a full boil. Allow mixture to cook about 1 minute to allow the alcohol in the whisky to cook off.
Pour half of the bourbon butter honey mixture into the center well of each half of roasted acorn squash. Sprinkle with sea salt and additional cinnamon. honey, or a drizzle of maple syrup if desired. Use a spoon to mash everything together. Serve hot and enjoy.
Store leftover squash in an airtight container in the refrigerator for up to 5 days.
In addition to using this easy recipe as the perfect side dish for any weeknight dinner, you can use this easy roasted acorn squash recipe for all sorts of culinary adventures. For instance, you can make my Quinoa Stuffed Acorn Squash, Stuffed Acorn Squash with Ground Beef Kale and Brussels Sprouts, or my Roasted Acorn Squash Soup.
If you love winter squash, check out my other tutorials on how to cook them below.
More Winter Squash Recipes:
Make it your new favorite side dish during the winter months!
Roasted Acorn Squash with Bourbon Butter and Honey
Ingredients
- 1 large acorn squash halved
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 2 tablespoons honey
- 2 tablespoons bourbon whiskey
- 3/4 teaspoon ground cinnamon separated
- sea salt
Instructions
- Preheat the oven to 400 degrees F.
- Chop the acorn squash in half lengthwise (from tip to tail). Use a metal spoon to scoop out the seeds and innards. Drizzle about half a tablespoon of olive oil over the flesh of each half and use your hands to rub the oil into the flesh, ensuring the whole surface of the flesh gets lightly coated. Sprinkle with sea salt and about a ¼ teaspoon of ground cinnamon per half. Place the acorn squash on a baking sheet cut-side down and bake for 40 to 50 minutes (depending on size of the squash), or until flesh is very soft when poked with a fork.
- In a small pot, heat the butter, honey, bourbon, and the remaining cinnamon (¼ teaspoon) over medium heat until the mixture comes to a full boil. Allow mixture to cook about 1 minute to allow the alcohol in the whisky to cook off.
- Pour half of the bourbon butter honey mixture into the center well of each half of roasted acorn squash. Sprinkle with sea salt and additional cinnamon if desired. Serve hot and enjoy.
Nutrition
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How are my veins? Still sticky :/ I’d eat this anyday, especially after a bender 🙂
Detoxing with bourbon and butter…I like the way you think. I mean, how can I just be expected to go cold turkey after eating and drinking for ALL THE MEALS. Ludicrous. Bring on the butter!
Yes, I’d like to take 2 months off and eat nothing but boozy squash moats the whole time! 😉
I hope you had a wonderful holiday, pretty! I can’t wait to see all those detox dranks you got comin’ too.
Way I see it, we should take two months to do nothing but eat brunch during all times of the day. Complete with trashed up acorn squash and GF French toast. Brilliance.
You had me at “pour a bourbon butter honey soup inside of it.” Which makes it sounds like I wasn’t sold until the very end, but rest assured, I most definitely was. This just super-sealed the deal. To heck with detox! 😉
Sing it, girl!
Squarsh squash and BUTTAH, I love it! I will happily join you on your 2 month vaca from the craziness, let’s just eat and drink the months away, yes?!
Lol at how are your veins? Um…probably a bit buttery, I’d guess. This looks awesome!
Thanks m’dear! #butterveinsforthewin!
Liquor moats!!! Can I ask fore more? Seriously though, my favorite way to eat acorn squash is roasted with tons of butter and honey in the middle!