Roasted Acorn Squash Recipe with Rosemary and Garlic (2024)

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.

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

For more Cooking Tip Videos, Subscribe to my YouTube Channel here!

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.

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.

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

More Acorn Squash Recipes

Stuffed Acorn Squash

More Squash Recipes

Italian Baked Spaghetti Squash

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.