Roasted Acorn Squash

Our Roasted Acorn Squash recipe is a simple preparation that is Paleo as well as vegan-friendly. Being available during the colder months, acorn squash is commonly grouped with the winter squashes. However, it belongs to the Cucurbita pepo family, which technically means that acorn squash is a summer squash. Our delicious Roasted Acorn Squash recipe involves simply roasting the squash in water, and adding the other ingredients after it’s done cooking, thus you can easily swap out the type of fat or nuts used. This acorn squash recipe makes a delicious Paleo side dish when paired with red or white meat. Likewise, if you’re nut-free, simply exclude the walnuts in this recipe. If you enjoyed this Roasted Acorn Squash recipe, try our Baked Spaghetti Squash recipe next time.

Roasted Acorn Squash
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Roasted Acorn Squash

Servings 4

Total Time: 55 minutes

Cook Time: 55 minutes

Nutrition Information

calories 332

carbohydrate 31g

protein 7g

fat 24g


  • 1 medium acorn squash cut in half length-wise
  • 1 tablespoon(s) coconut oil
  • 1 tablespoon(s) honey, raw
  • 1/2 teaspoon(s) sea salt (optional)
  • 1/4 cup(s) walnuts lightly toasted


  1. Preheat oven to 400 F.
  2. Place squash cut side down on a rimmed baking sheet or shallow baking dish.
  3. Add 1/4 inch of water to the baking sheet or dish.
  4. Bake for 45 minutes, or until peel is soft to the touch.
  5. Remove from oven and carefully turn over. Remove squash from peel and add coconut oil, honey, and sea salt (optional).
  6. Top with toasted walnuts to serve.
  7. To cook squash in microwave, place squash flesh down in a microwave safe dish. Add 1/2 inch of water, and microwave for 8-12 minutes. Check often, as each microwave will vary cooking time.
  8. Optionally top dish with dried fruit, other nuts, and cinnamon.