Roasted Acorn Squash


You can cook other squash the same way, although you may need to deal with their shape a little differently during the cutting process; as long as you end up with thinnish wedges or slices, they’ll come out right. Very tender squash such as butternut and delicata won’t need the added water.

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring spoons
  • Measuring cup
  • 9 x 13-inch baking pan 



  • 2 tablespoons plus 1 teaspoon olive or canola oil, or melted unsalted butter
  • 2 acorn squash
  • 1⁄2 teaspoon salt
  • 1⁄2 cup water



  • Turn the oven on and set the heat to 425 degrees. Use the teaspoon of oil to grease the pan.
  • Put the squash on the cutting board and stand them up (if possible). Very, very carefully, use the knife to cut each squash in half through the stem end.
  • Using a measuring spoon, scrape the seeds and as many of the fibrous strands as possible from each squash. Cut each half into 4 wedges.
  • Put the squash in the pan, cut-side down, drizzle with the oil, and sprinkle with the salt. Add the water to the bottom of the pan, so that it surrounds the squash.
  • Once the oven temperature has reached 425 degrees, put the pan in the oven and roast until the flesh of the squash is deeply browned and soft, 35-45 minutes.
  • Serve right away. 



Halfway through cooking, sprinkle on 1 teaspoon chopped fresh thyme or rosemary leaves (or 1/3 teaspoon dried) and/or 1 tablespoon honey or maple syrup. 

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