Roasted acorn squash is an easy fall side dish that practically makes itself in the oven. The natural sweetness of apples, the mild bite of onions, and the nutty depth of acorn squash come together in a combo that’s as colorful as it is delicious.
This dish is perfect alongside baked ham, roast pork, or smoked sausage — a cozy addition to your autumn dinners or Thanksgiving spread. As it roasts, your kitchen fills with the scent of caramelized edges and warm, earthy sweetness—pure comfort food.
Now is the perfect time to assemble a sheet pan overflowing with roasted acorn squash, apples, and sweet onions. We're happy to turn on the oven on these crisp autumn days and enjoy this beautiful combination of sweet and savory fragrances as it roasts. The aroma is tantalizing!
Simple and seasonal. You only need a few humble ingredients that are easy to find this time of year.
Colorful and cozy. Deep green squash, red apples, and golden onions roast into a platter of fall color.
Versatile. Serve it with turkey, pork, or sausage, or enjoy it as a meatless main on a chilly evening.
Naturally sweet. Roasting brings out the best in acorn squash and apples without added sugar —just a bit of maple syrup. This simple side dish is just right for fall menus.
Fall offers a wonderful selection of plentiful, colorful, and delicious food choices. You'll find apples in vivid reds, greens, and yellows, and an abundance of sweet potatoes and squash in colors from orange to yellow and white.
You only need a few humble, plentiful, reasonably priced ingredients because they are in season. Assemble the ingredients for this roasted acorn squash dish, and it practically makes itself in the oven.
Acorn squash has a pretty tough skin, and its characteristic scalloped shape can be a little challenging to peel. I found it easiest to cut it in half, scoop out the seeds, and lay it down on my cutting board with the cut side down.
Next, I sliced it from top to bottom into sections, then cut each section into pieces about three-fourths of an inch. It was easy to remove the peel from the sections. I used about half of a rather large squash; it made about two cups of chunks.
Then I cored four crisp, unpeeled apples and cut them into chunks about the same size as the squash. Finally, I removed the outer skin from two medium-sized sweet onions and cut them into chunks.
I put it all on my well-seasoned old Pampered Chef sheet pan and drizzled it with olive oil. I slid the pan into a 350°F oven and let them roast for about thirty minutes.
Next, I stirred everything, drizzled pure maple syrup and balsamic vinegar over the pan, and sprinkled it with kosher salt and fresh ground pepper.
I popped the pan back into the oven and let them roast for another 30 minutes, until the edges of each ingredient got a teeny bit crisp and brown. Before serving it, I added toasted, sliced almonds and sweetened dried cranberries for crunch, color, and chewiness.
My roasted acorn squash turned out beautifully! You could substitute butternut squash and use any apples and onions you prefer. Cumin, garlic, or smoked paprika would be good additions if you want the dish to be more savory.
You can also experiment with basil, thyme, oregano, and marjoram. Each of those herbs pairs nicely with the earthiness of squash. I encourage you to try different combinations, get plenty of practice, and find your perfect recipe in time for Thanksgiving Day!
Learn to enjoy and take advantage of the foods of each season! When you purchase produce in season, the flavor will be much better, and the prices will be much lower! The closer to the source and peak season, the better the quality and taste of the fresh ingredients you buy!
What's great right now? There are loads of wonderful apples and pears in the produce aisle, and watch for beautiful red pomegranates and bright, cheerful orange persimmons. Buy fresh cranberries and freeze them right in the bag for recipes all winter long!
Winter squash —pumpkin, butternut, kabocha, acorn, and delicata —are abundant and will be for the next several weeks.
Sweet potatoes are at their best, as are root vegetables like turnips, beets, and parsnips. For greens, look for kale, chard, and Brussels sprouts. Look for freshly harvested nuts in the fall, too, like almonds, pecans, and walnuts!
Here is a recipe for a wonderful combination of acorn squash, crisp apples, and sweet onions. Roast them in the oven and drizzle with balsamic vinegar and pure maple syrup, then season to taste. It's a great side dish for all our most cherished fall events.
Other fall recipes you might enjoy:
🍂 Stuffed Butternut Squash! The addition of Italian Sausage makes it a beautiful main dish!
🥣 Butternut Squash Soup! My Instant Pot recipe makes it quick enough for a weeknight.
🍐 Pear Crisp! While pears are still plentiful, try this! It would make a great dessert when you have the oven on already!
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Fall reminds us that abundance doesn’t always mean excess — sometimes it’s just a warm dish shared with the people we love.
Love, GB (Betty Streff)
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Why not use butternut squash. Easier to peel.
I use both kinds because I like both and sometimes, people give me squash! 😀