How To Roast Whole Acorn Squash or Butternut Squash

We grew a bunch of different winter squashes this year: Greek Sweet Red, Butternut Waltham, Honey Boat Delicata, Spaghetti Squash, and Table Queen Acorn.

You can roast any kind of winter squash pretty much the same way across the board. Here I’ll use acorn and butternut for demonstration.

harvested acorn and butternut squashes
harvested acorn and butternut squashes

First, scrub and rinse off any dirt that might remain on the skin of the squash.


Cut the squash in half, lengthwise. Scoop out the seeds. I wouldn’t recommend saving the seeds if you’ve grown more than one variety within close proximity to each other, as the seeds may have cross-pollinated and might not grow true next season.


 Preheat oven in the 350* to 400* range. Place the squash skin-side down in a roasting pan. I usually add a little water, just enough to cover the bottom of the pan with a thin layer.

Salt and pepper the squash, add some butter to each piece. I like to drizzle maple syrup over each squash for a touch of sweetness.

roasted winter squash in oven tray
roasted winter squash in oven tray

Roast the squash for about an hour, or until a fork easily pierces through.

butternut squash meal

I serve a half of a squash as a main dish. They’re filling and delicious. We just eat it right out of the skin with a fork. Some varieties have tender skin suitable for eating. We don’t prefer to eat acorn and butternut squash skins.

What’s your favorite way to prepare winter squash? Is there a variety you are partial to?

7 thoughts on “How To Roast Whole Acorn Squash or Butternut Squash”

  1. I don’t know how it was done exactly as I wasn’t in the house during the cooking process, but some years ago at a friend’s house her parents made this really sweet acorn squash. They were pretty small but I think it was just baked with butter and brown sugar. They were practically a dessert haha.

  2. Fry or roast the seeds, they’re great. I soak them in very salty water while I do something else then clean and drain them, and fry them in a cast iron skillet (no cleaning!!) They cook up fairly fast and taste great. You could also do them on top of a woodstove in a pan if you’re close by to keep watch. They tend to burn easily. I usually fry them in olive oil, but you can use bacon fat, cocoanut oil, they all taste great.


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