Roasted Acorn Squash Recipe with Rosemary and Garlic (2024)

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by Alea Milham 31 Comments

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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.

Roasted Acorn Squash Recipe with Rosemary and Garlic (1)

Roasted Acorn Squash Recipe with Rosemary and Garlic (2)

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 cubesin 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.

Roasted Acorn Squash Recipe with Rosemary and Garlic (3)

Roasted Acorn Squash Recipe with Rosemary and Garlic (4)

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.

Roasted Acorn Squash Recipe with Rosemary and Garlic (5)

Roasted Acorn Squash Recipe with Rosemary and Garlic (6)

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 Recipe with Rosemary and Garlic (7)

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4.91 from 11 votes

Roasted Acorn Squash with Rosemary and Garlic

This roasted acorn squash recipe is seasoned with rosemary and garlic.

Course Side Dish

Cuisine American

Keyword baked acorn squash recipe, roasted acorn squash recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 100kcal

Author Alea Milham

Ingredients

  • 6 cups cubed acorn squash
  • 2 tablespoons olive oil
  • 2 teaspoons rosemary
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • 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

Calories: 100kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 102mg | Potassium: 492mg | Fiber: 2g | Sugar: 1g | Vitamin A: 514IU | Vitamin C: 15mg | Calcium: 46mg | Iron: 1mg

More Acorn Squash Recipes

Stuffed Acorn Squash

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Garlic Pesto Spaghetti Squash

10 Amazing Butternut Squash Recipes

This recipe was originally published on October 16, 2015. It was updated on September 29, 2019.

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Lynn Grucza says

    It looks delicious. It does make a lot for a single person though. Can it be frozen and thawed and reheated?

    Reply

  2. Julie W says

    Roasted Acorn Squash Recipe with Rosemary and Garlic (8)
    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!

    Reply

  3. 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.

    Reply

  4. Heather Streu says

    can this be baked ahead and reheated

    Reply

    • Alea Milham says

      Yes, it can.

      Reply

  5. Jennifer says

    Thank you! That was very helpful.

    Reply

  6. Ebony says

    Roasted Acorn Squash Recipe with Rosemary and Garlic (9)
    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

    Reply

  7. Bethany Chance says

    Roasted Acorn Squash Recipe with Rosemary and Garlic (10)
    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.

    Reply

  8. 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!

    Reply

  9. 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!

    Reply

  10. 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?

    Reply

    • Alea Milham says

      It depends on the size of the squash. A 1 pound squash yields approximately 2 1/3 cups of cubed squash.

      Reply

  11. Frank V says

    Roasted Acorn Squash Recipe with Rosemary and Garlic (11)
    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!

    Reply

    • 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.

      Reply

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Roasted Acorn Squash Recipe with Rosemary and Garlic (2024)
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