How to Cook Acorn Squash

Roasted acorn squash drizzled with maple browned butter and fresh sage.

It can be easy to be intimidated by acorn squash. Not quite butternut, not quite spaghetti squash, acorn squash is its veggie. While not as versatile, it's definitely as delicious! Learn how to cook acorn squash perfectly every time with one of these three easy methods - oven roasted, air fryer, or instant pot.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 184kcal

Author Danielle Esposti

Ingredients

Roasted Acorn Squash (Halves)

2 medium acorn squash halved
2 teaspoon olive oil
½ teaspoon kosher salt or to taste
½ teaspoon ground pepper or to taste
2 tablespoon unsalted butter
2 tablespoon maple syrup
1 tablespoon fresh chopped sage or thyme

Roasted Acorn Squash (Sliced)

2 medium acorn squash
2 tablespoon unsalted butter
2 tablespoon brown sugar
1 teaspoon kosher salt
1 tablespoon chopped fresh sage or thyme

Instant Pot Acorn Squash

1 cup water or broth
2 acorn squash
½ teaspoon kosher salt
2 tablespoon butter melted
2 tablespoon maple syrup
1 teaspoon cinnamon
1 tablespoon chopped fresh sage or thyme

Air Fryer Acorn Squash (Halves)

1 acorn squash
1 teaspoon olive oil
½ teaspoon kosher salt
1 tablespoon melted butter
1 tablespoon maple syrup or brown sugar
½ teaspoon cinnamon
⅛ teaspoon nutmeg
1 tablespoon chopped fresh sage or thyme

Air Fryer Acorn Squash (Sliced)

1 acorn squash
2 teaspoon olive oil
½ teaspoon kosher salt
1 tablespoon melted butter
1 tablespoon maple syrup
½ teaspoon cinnamon
⅛ teaspoon nutmeg
1 tablespoon chopped fresh sage or thyme

Instructions

Roasted Acorn Squash (Halves)

Heat the oven to 425°F and line a baking sheet with parchment paper.
Slice the squash in half, then remove the seeds. Drizzle each half with ½ teaspoon olive oil and work into both the flesh and the skin. Season all over with salt and pepper to taste. Place cut side down on the prepared baking sheet.
Transfer to the oven and roast until tender and the skin can be easily pierced with the tip of a knife, 30-35 minutes.
Make the browned butter. Place butter in a 1-2 quart pot over medium high heat. Cook until it melts, then foams, whisking frequently. Continue to cook until brown specs form in the bottom of the pot, 3-4 minutes. The color will turn golden brown and smell nutty. Remove from heat and immediately transfer to a measuring cup to stop the cooking process. Add the maple syrup and whisk to combine.
Drizzle the browned butter over the squash halves, then season with chopped sage or thyme. Serve immediately.

Roasted Acorn Squash (Sliced)

Heat the oven to 400°F. Line a baking sheet with parchment paper.
Make the browned butter. Place butter in a 1-2 quart pot over medium high heat. Cook until it melts, then foams, whisking frequently. Continue to cook until brown specs form in the bottom of the pot, 3-4 minutes. The color will turn golden brown and smell nutty. Remove from heat and immediately transfer to a measuring cup to stop the cooking process. Add the maple syrup and whisk to combine. Set aside to cool slightly while you cut the squash.
Halve, then scoop out the seeds. Lay the squash cut side down and slice into 1” half moons. Arrange the acorn squash slices onto the prepared baking sheet in a single layer. Drizzle the squash with the maple browned butter, then rub evenly into each piece using your clean hands. Sprinkle with sea salt.
Transfer the baking sheet to the oven and roast 20-25 minutes, flipping once halfway through, until the flesh is fork tender and the skin is crispy. Remove from the oven and sprinkle with fresh sage or thyme. Serve immediately.

Instant Pot Acorn Squash

Pour water or broth into the inner pot, then fit with a trivet.
Wash the squash, dry, then slice in half and remove the seeds. Season the flesh with salt to taste. Arrange on the trivet, overlapping slightly as needed.
Secure the lid and ensure the pressure valve is set to "sealing". Program to high pressure for 4 minutes, then allow for a natural pressure release. It will take about 8 minutes for the pot to come to pressure, and 8-10 minutes to full release pressure.
Release any remaining pressure, ensuring the float valve fully drops. Remove the lid, position it away from you to avoid steam. Remove the squash halves using tongs. Use caution - squash cavities may have filled with water.
Arrange the halves cut side up on a parchment lined baking sheet. Brush each half with butter, then sprinkle with brown sugar and cinnamon. Place under the broiler for 3-4 minutes, or until the sugar caramelizes and the edges turn golden brown. Garnish with fresh sage or thyme if desired and serve immediately.

Air Fryer Acorn Squash (Halves)

Slice the squash in half, then remove the seeds. Rub each half with ½ teaspoon olive oil, then season with salt all over.
Arrange the acorn squash halves cut side down in the air fryer. Cook at 390°F for 10 minutes. In this first stage, the squash will effectively steam, and the flesh will soften.
Whisk the melted butter with maple syrup, cinnamon, and nutmeg until smooth. Remove the basket, flip the squash using tongs, then brush the flesh with half of the spiced butter mixture.
Return the basket to the air fryer and cook at 390° for 6-8 minutes more, or until the flesh is tender and lightly caramelized.
Brush the squash with the remaining spiced butter mixture, then garnish with sage or thyme, and serve immediately.

Air Fryer Acorn Squash (Sliced)

Slice the squash in half, then remove the seeds. Place cut side down on a cutting board and divide into 1" thick half moon shapes. Transfer the slices to a bowl; add the olive oil and salt, then toss until evenly coated.
Arrange the seasoned squash slices in an even layer in the basket of your air fryer. Cook at 370°F for 10 minutes.
Remove the basket, stir the squash and flip the slices. Return the basket to the air fryer and cook at 370°F for 8 minutes more.
Whisk the melted butter with maple syrup, cinnamon, and nutmeg until smooth. Drizzle the spiced butter mixture over the squash, toss until well combined, then garnish with fresh thyme or sage. Serve immediately.

Notes

For all methods:

Wash the squash before slicing, as the skin is edible.
We like using a melon baller to remove the seeds quickly and efficiently.

Nutrition