This sweet-and-spicy Roasted Acorn Squash is topped with crunchy pumpkin seeds, crispy sage, fresh citrus, and pomegranate. With perfectly caramelized edges, it’s a must-try side dish for Fall!
This sweet and spicy roasted acorn squash is anything but basic! I’ve made a lot of roasted squash recipes over the years, but this sweet and spicy version is hands-down my favorite.
That buttery glaze with cinnamon, smoked paprika, chili powder, and just the right amount of brown sugar, hits all the right notes. Especially once paired with fresh orange zest, crispy sage, and pumpkin and/or pomegranate seeds on top.
Slice, roast, season, and toss it into the oven – this squash is secretly easy to make in less than an hour. It’s the kind of side dish that gets more compliments than the main course!
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Acorn Squash: Look for squash with deep green skin and no soft spots; the ridges can make slicing tricky, so take your time and use a sharp knife.
- Brown Sugar: You can use light or dark depending on how rich you want the flavor. You can also swap it for maple syrup, but I personally prefer the caramel-like flavor from brown sugar.
- Orange: Freshly squeezed orange juice and orange zest add a great citrus pop to brighten up the dish. It really brings all the flavors together and I highly recommend not skipping it! When you grate the orange zest, be sure to only grate the bright orange skin – and not the bitter white pith below it.
- Spices: The sweet and spicy flavor comes from a cozy mix of cinnamon, ginger, smoked paprika, and a touch of heat from the chili powder. If you want even more heat, feel free to add a pinch of cayenne!
Optional Toppings
The toppings truly take this squash to the next level! Toasted pumpkin seeds add crunch and a nutty flavor that balances the soft squash. However you can also use the fresh seeds from the acorn squash – just season and roast them for a zero-waste option.
The pomegranate arils bring juicy pops of tartness that contrast the sweetness and spice. And if you have fresh sage, a quick toast brings out a rich, earthy flavor that’s the perfect finishing touch. The combo of the two makes the dish look stunning with a bright pop of red and green.
Each topping adds its own layer of texture and flavor, but you can mix and match based on what you have. You can also add crumbled goat cheese (or feta cheese) for a creamy addition.
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How To Bake Acorn Squash
If you’ve never had roasted acorn squash with a sweet and spicy twist, get ready to be hooked. Below are a few tips, scroll down to the printable recipe card for full instructions!
No need to peel. The skin of acorn squash becomes soft and totally edible once roasted, so you don’t have to peel it. If you’re not a fan of the texture, you can always peel it after roasting.
Use a sharp and sturdy knife. Acorn squash has tough skin and deep ridges. A good cutting board with a towel underneath can help keep the squash stable as you cut it.
If your squash is really hard to cut, pop it in the microwave for 2 to 3 minutes. It softens just enough to make slicing safer and easier.
Scoop out all the seeds and stringy bits: A sturdy spoon or an ice cream scoop works great for cleaning out the inside. Save the seeds if you plan to roast them!
You want the squash soft but not mushy. If your squash slices are thicker than ½ inch, add a few extra minutes to the roasting time and check for tenderness with a fork.
Add garnishes for layers of flavor and texture! It’s not just about looks, the pomegranate arils, seasoned pumpkin seeds (or acorn squash seeds!), orange zest, and crispy sage make it shine.
Prepare in Advance
If you’re serving this for a holiday or dinner party, you can even prep everything ahead of time.
Prep the squash ahead of time, make your sauce, and store everything separately in the fridge. Then all you have to do is assemble and roast when you’re ready.
If you choose to pre-roast the squash, warm the squash in the oven just before serving. Be sure to only add the toppings when you are ready to serve, so they stay crisp and fresh.
Roasted Acorn Squash
Ingredients
- 2 large acorn squash
- 6 tablespoons butter, melted
- 4 to 6 tablespoons brown sugar , divided
- 1 orange, you will use both the juice and zest
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- Pomegranate arils, optional garnish
Seasoned Roasted Pumpkin Seeds (Optional Garnish)
- 4 tablespoons pumpkin seeds , or the leftover seeds from acorn squash!
- 1 teaspoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon smoked paprika
- Pinch of cayenne pepper
Crispy Sage Leaves (Optional Garnish)
- 1 teaspoon olive oil
- fresh sage leaves
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Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper (or foil and spray with non-stick cooking spray).
- Cut each of the squash in half and scoop out the seeds. Then cut the squash into half inch slices. Lay the slices on the prepared baking sheet.
- In a small bowl, whisk to combine the melted butter, 2 tablespoons brown sugar, orange juice, cinnamon, smoked paprika, chili powder, ginger, and salt. Drizzle the mixture over the squash slices, then sprinkle the remaining brown sugar on top.
- Place in the oven and bake for 25 to 30 minutes, until fork tender.
- Place the squash on a serving plate and sprinkle the fresh orange zest over the top. Garnish with pumpkin seeds, pomegranate arils, toasted sage leaves, as desired.
Seasoned Roasted Pumpkin Seeds
- Place the pumpkin seeds in a small bowl. Add the olive oil, salt, pepper, smoked paprika and cayenne, tossing to coat. Spread on a baking sheet and bake for about 15 minutes (at 400°F) until slightly toasted. You can roast these at the same time as the squash in the oven!
Crispy Sage
- Heat the oil in a skillet over medium heat. Once hot, add the sage leaves in a single layer. You want to just toast them slightly, about 30 seconds. Watch carefully as they burn quickly! Once crisped, transfer them to a paper towel lined plate to drain.
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Notes
Nutrition
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More Fall Dishes To Try
- These crockpot sweet potatoes with marshmallows are a reader favorite!
- Just a few simple ingredients transform these candied carrots.
- Sweet potato casserole is a must-make side dish every Fall!
- Spiced and perfectly tender, fried apples are impossible to resist.
- Roasted butternut squash soup made with apples is so rich and creamy.
- Save room in the oven with these air fryer sweet potatoes.
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