Herb Roasted Acorn Squash Cubes are the perfect side dish for cozy fall dinners, weeknight meals, or your holiday table. With just a handful of pantry spices and a quick roast in the oven, acorn squash transforms into caramelized, tender cubes with rich flavor and crispy golden edges. This easy recipe highlights the natural sweetness of the squash while rosemary, garlic, and onion powder bring out warm, earthy notes. Whether you’re pairing it with roast chicken or tossing it into a grain bowl, this is a go-to side dish you’ll make again and again.
Table of Contents
Why You’ll Love This Recipe
- 🕒 Quick & easy – Just 25–35 minutes from prep to plate
- 🌿 Simple ingredients – Uses everyday spices and olive oil
- 🥗 Versatile – Serve as a side, in salads, bowls, or even cold
- 🍂 Perfect for fall – Cozy flavors that scream autumn
- 🧒 Kid-friendly – Naturally sweet and savory cubes even picky eaters love
- 🍽️ Meal prep approved – Keeps well and reheats beautifully
Ingredients
- 6 cups acorn squash (peeled & cubed, ~1-inch pieces)
- 2 tbsp olive oil
- 2 tsp dried rosemary
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ⅛ tsp black pepper (freshly ground preferred)
Instructions
- Preheat Oven
Preheat oven to 475°F (245°C). Line a baking sheet with parchment paper or lightly grease. - Prep Squash
Peel and cut acorn squash into 1-inch cubes. Place in a large mixing bowl. - Season
Add olive oil, rosemary, garlic powder, onion powder, salt, and pepper. Toss until evenly coated. - Arrange on Pan
Spread cubes in a single layer on the prepared baking sheet, ensuring space between each for proper roasting. - Roast
Roast for 10 minutes, flip cubes, then roast for another 5–10 minutes until golden brown and fork-tender. - Optional Broil
For crispier edges, broil for 2 minutes at the end—but watch closely to avoid burning. - Serve Warm
Enjoy immediately, or let cool and use in salads, grain bowls, or meal prep.
Recipe Details
- Prep Time: 10–15 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–35 minutes
- Servings: 4
- Difficulty: Easy
Nutrition Facts (Per Serving, Approximate)
- Calories: 120–130
- Protein: 1–2g
- Fat: 7–8g
- Carbohydrates: 15–18g
- Fiber: 3–4g
- Sugar: 2–3g
Tips & Variations
- 🔪 Cut evenly: Keep squash cubes close to 1 inch for even roasting
- 🧄 Fresh garlic? Add halfway through cooking to avoid burning
- 🌶️ Spice it up: Try paprika, cayenne, or cumin for a flavor twist
- 🧈 Use butter: Swap olive oil for melted butter for a richer taste
- 🥬 Add greens: Toss into arugula salads with feta and cranberries
- 🥣 Batch prep: Roast double and use in bowls or as a cold snack
FAQs
Can I use another type of squash?
Yes! Butternut, delicata, or kabocha squash all roast similarly and work great.
Can I roast this ahead of time?
Absolutely. Store in the fridge for up to 5 days. Reheat in a 350°F oven or enjoy cold.
Can I freeze roasted acorn squash?
Yes—spread on a tray to freeze individually, then transfer to a freezer-safe container. Reheat in the oven to crisp them back up.
Herb Roasted Acorn Squash Cubes
Ingredients
Equipment
Method
- Preheat oven to 475°F (245°C). Line or grease a baking sheet.
- In a bowl, toss squash with oil, rosemary, garlic powder, onion powder, salt, and pepper.
- Spread cubes on baking sheet in a single layer.
- Roast for 10 minutes, flip, then roast another 5–10 minutes until golden and tender.
- Optional: Broil 2 minutes for crispier edges. Serve warm.
Notes
– Substitute butternut or delicata squash
– Try fresh herbs or garlic added halfway through roasting
Conclusion
These Herb Roasted Acorn Squash Cubes are a simple yet flavorful way to embrace the best of fall produce. With crispy edges, tender centers, and savory-sweet flavor in every bite, they’re as delicious as they are easy. Whether served with roasted meats, added to your favorite bowl, or enjoyed on their own, this recipe is a fall essential you’ll come back to all season long.