Roasting fall squash is an easy, flavorful way to enjoy seasonal vegetables. This simple recipe works well any night of the week or for a holiday side. Varieties such as acorn, delicata, butternut, or honeynut are tossed with extra virgin olive oil, kosher salt, pepper, nutmeg, and cinnamon, then roasted until tender and golden.
I love roasting vegetables because it’s a hands-off method that reliably delivers great flavor and texture. Roasted squash pairs nicely with many mains and is a go-to when the air turns crisp. It’s also a practical dish for feeding a crowd or adding a colorful, nutritious side to a special meal.
Is fall squash healthy?
Yes. Hard winter squash like acorn, delicata, butternut, and honeynut are nutritious additions to a balanced diet and offer several health benefits:
- High in fiber, which supports digestion and helps with weight management.
- Rich in beta-carotene, a precursor to vitamin A that supports eye health and the immune system.
- A good source of potassium, which helps maintain healthy blood pressure.
How to cut fall squash for roasting
Hard squash stores well in a cool, dark place for weeks, but they can be heavy and firm to cut. Follow these steps to prep them safely and efficiently:
- Rinse the outside with warm water. The skin is edible, so peeling is optional; use a vegetable peeler only if you prefer peeled squash.
- Place the squash on a sturdy cutting board and, with a chef’s knife, trim about ½ inch off the top and bottom so it sits flat.
- Stand the squash upright, cut it in half lengthwise, and scoop out the seeds with a spoon. Save or discard the seeds as you like.
- Lay each half cut-side down and slice into roughly 1½-inch wedges so pieces roast evenly.
Now the squash is ready for seasoning and roasting.
Ingredients
- 2 fall squash (acorn, delicata, butternut and/or honeynut), seeds removed and cut into wedges
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
How to make roasted fall squash
Preheat the oven to 425°F. Place a large rimmed baking sheet on the middle rack while the oven heats so it becomes nicely preheated.
In a large bowl, toss the squash wedges with the olive oil until evenly coated. Add the kosher salt, pepper, nutmeg, and cinnamon and toss again so the spices cling to each piece.
Carefully remove the hot baking sheet from the oven and spread the seasoned wedges in a single layer. Return the sheet to the oven and roast for 25 to 30 minutes, flipping once halfway through. The squash is done when fork-tender and golden brown in spots.
Expert tips
- Preheat the baking sheet so the squash lands on a hot surface—this helps prevent sticking and encourages browning.
- Cut wedges to a consistent size so they cook evenly.
- Flip once halfway through roasting to brown both sides.
- To make ahead: cool completely, store in an airtight container in the refrigerator for up to 3 days, and reheat gently (microwave at 70% power in short intervals) before serving. Adjust seasoning after reheating if needed.
What to serve with roasted squash
- Roasted or pan-seared chicken
- Glazed pork tenderloin or pork skewers
- Fried or baked chicken tenders for a comfort-food pairing
- Baked fish with a crispy topping for a lighter meal
Just one more thing
If you try this roasted squash, leave a comment or rating to share how it turned out. Photos are always welcome—they’re a great way to show different squash varieties and serving ideas.
Recipe
Roasted Fall Squash with Cinnamon and Nutmeg
Ingredients
- 2 fall squash (acorn, delicata, butternut and/or honeynut), seeds removed and cut into wedges
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon nutmeg
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 425°F and place a large rimmed baking sheet on the middle rack to heat.
- In a large bowl, add the squash wedges and drizzle with olive oil. Toss to coat.
- Sprinkle with kosher salt, pepper, nutmeg, and cinnamon and toss again to distribute the seasoning.
- Carefully remove the hot baking sheet and arrange the squash in a single layer. Return to the oven.
- Roast for 25–30 minutes, flipping once halfway through, until the squash is fork-tender and browned.
- Remove from the oven, adjust seasoning to taste, and serve warm.
Notes
- Preheating the baking sheet prevents sticking and encourages a crisp, caramelized surface.
- Keep wedge sizes consistent for even cooking.
- To make ahead: cool completely, store in an airtight container in the refrigerator up to 3 days, and reheat gently before serving.
Nutrition
| Calories: 149 kcal
| Carbohydrates: 23.2 g
| Protein: 1.8 g
| Fat: 7.3 g
| Fiber: 3.6 g