Autumn would not feel complete without a beautiful squash dish on the menu, and this roasted acorn squash with honey vinaigrette has long been one of my seasonal favorites.
The result is a simple yet elegant dish that comes together in 30 minutes using only five ingredients. It pairs effortlessly with any meal, works beautifully for holiday menus, and tastes just as delicious the next day. It’s a true seasonal staple made refreshingly easy.
Its natural sweetness intensifies as it roasts, while the honey vinaigrette adds a bright, refined finish that elevates every bite.
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In this Article
- Why you will love this recipe
- What is green acorn squash?
- Honey Vinaigrette
- Ingredients needed to make this recipe
- Equipment Needed
- How to cook this acorn squash recipe
- Giangi’s Pro Tips
- What dishes can you enjoy with this roasted acorn squash?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this roasted acorn squash recipe, you may want to try my other recipes.
- Roasted Acorn Squash With Honey Vinaigrette
Why you will love this recipe
This acorn squash is naturally sweet and savory, caramelizing beautifully in the oven. The honey vinaigrette adds the perfect bright finish.
It’s perfect for any occasion, weeknight dinners, holiday celebrations, or meal prep. It’s also very delicious the next day.
Easy and effortless, it comes together in 30 minutes with only five ingredients.
What is green acorn squash?
A type of winter squash varieties that resembles an acorn in shape.
Usually, 6 to 10 inches in length and vary in color.
They may be dark green, tan, white, or gold-colored. The most common variety is the Green Acorn, which has a dark, ridged outer skin and deep yellow to orange flesh.
Honey Vinaigrette
One of my utmost favorite vinaigrettes. Simple and packed with lots of flavors.
You can also add some thyme to your vinaigrette if you wish, or some grated garlic.
Make sure there is not too much garlic to overpower the vinaigrette.
Use good honey that will dissolve well.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Green acorn squash: the star of this recipe. Ensure that there are no external bruising, and the skin is evenly hard to the touch.
Olive oil: used to roast your squash and to create the honey vinaigrette.
Lemons: help create the vinaigrette and give it a tart balance to the sweetness of the honey and the acorn squash.
Honey: adds a touch of sweetness and the perfect balance with the lemon.
Salt: to season your acorn squash right out of the oven, the salt melts, infusing the squash.
Equipment Needed
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How to cook this acorn squash recipe
With all my recipes, please assemble all the ingredients before starting cooking and baking.
Cutting into the green acorn has proved to be a disaster. Too hard on the outer skin. I have found that boiling the squash for a few minutes softens the skin and makes it a lot more manageable.
- Preheat the oven to 400°F.
- Bring a large pot of water to a boil, and gently drop your squash.
- Bring the water back to a boil. Turn off the heat and let it rest in the water for a few minutes. Remove from the pot.
Once softened, you can proceed with the remaining recipe or stop here, refrigerate it, bring it back to room temperature when ready to use, and proceed with the remaining steps.
- On a stable cutting board, with a sharp chef’s knife, cut alongside the ridges if they are all evenly spaced. Remove any internal seeds and keep the outer green skin intact. Discard the stem.
- Drizzle two tablespoons of olive oil on a rimmed baking sheet. Arrange the green acorn squash wedges in a single layer. Bake for 20 minutes, turning once halfway through.
- Remove from the oven and season with salt.
- In a mixing bowl, whisk the lemon juice, olive oil, and honey. Toss the wedges gently in the vinaigrette so as not to break them.
Serve as a simple side dish.
Giangi’s Pro Tips
- Squeeze while rolling the lemon with the back of your hand. This will make your lemons juicier and easier to juice if you do not have a juicer.
- If you don’t have honey, you may substitute brown sugar. Dissolve it first with the lemon.
- Meyer lemon is one of my favorites. If used, add it slowly to avoid overpowering the vinaigrette.
- Use a lighter or non-extra virgin olive oil. You do not want the oil to overpower your dish.
- Optional: Sprinkle some fresh thyme, chopped oregano, parsley, or fresh mint.
What dishes can you enjoy with this roasted acorn squash?
This recipe can be enjoyed alongside broiled salmon with tarragon sauce. Although both have a sauce, they do blend well together.
Of course, it will be served at your Thanksgiving table alongside the chestnut-stuffed turkey and homemade cranberry sauce with apricots, raisins, and orange.
Cooking prime rib roast? This recipe has a place right next to it.
Variations and Substitutions
- If you don’t have honey, you may substitute brown sugar. Dissolve it first with the lemon.
- Adding cooked lentils can turn this fantastic acorn squash side dish into a dinner. Add more dressing to the lentils.
- Mix this recipe with feta cheese and arugula for a filling winter salad.
- Sprinkle some pomegranate seeds over it for a festive look at your next Thanksgiving table.
Storing and Reheating
Part of this recipe can be made ahead of time. See the recipe card for more information. Store your pre-softened green acorn squash in the refrigerator until ready.
Store: Place any leftovers in an airtight container and store in your fridge for up to three days.
Reheat: bring back to room temperature and enjoy.
Frequently Asked Questions
Do you eat the skin on roasted acorn squash?
Yes, you can eat the skin because it becomes tender after cooking. Ensure that you thoroughly wash your squash before cooking.
What is the best seasoning for acorn squash?
It all depends on whether you want to go sweet or savory. The squash’s natural sweet, nutty flavor pairs well with maple and cinnamon for a lovely combination. Butter and honey give it a creamy, rich texture. Nutmeg, allspice, or a pinch of cloves add a warm holiday feel to it. For an exotic and aromatic flavor, add cardamom.
Garlic, chili powder, smoky paprika, and fresh herbs give it a savory balance.
What herbs go well with acorn squash?
Sage, rosemary, parsley, chives and basil are most used with squash.
If you enjoy this roasted acorn squash recipe, you may want to try my other recipes.
Elote
Potatoes with Basil
Iceberg Salad with Blue Cheese Dressing
Stuffed Butternut Squash
Roasted Acorn Squash With Honey Vinaigrette
Ingredients
- 1 green acorn squash
- 2 tablespoons olive oil
- 2 lemons, juiced
- 3 tablespoons olive oil
- 3 tablespoons honey
- salt
Instructions
- Preheat the oven to 400F.
- Place the whole green acorn squash in a large stockpot and cover it with water. Bring to a full boil, then turn off the heat and let it simmer for 5 minutes. Drain.
You can follow the above steps the day before and refrigerate your squash. Once you are ready to proceed, bring it back to room temperature.
- Drain and cut into wedges and remove the internal seeds. Do not remove outer green skin, easier to handle.
- Drizzle 2 tablespoons of the olive oil on a baking sheet, lay the green acorn squash wedges on it. Bake for 20 minutes turning once halfway thru baking. Remove from oven and sprinkle wedges with salt.
- Whisk together the lemon juice, olive oil, and honey. Toss the wedges with the lemon vinaigrette, gently as to not break them.
- Can be served with lentils for gluten-free or arugula and feta cheese for a filling salad.
Notes
- Loved the sweetness of the green acorn squash with the tanginess of the lemon. A delightful combination.
- Squeeze while rolling the lemon with the back of your hand. This will make your lemons juicier and easier to juice if you do not have a juicer.
- If you don’t have honey, you may substitute brown sugar. Dissolve it first with the lemon.
- Meyer lemon is one of my favorites. If used, add it slowly to avoid overpowering the vinaigrette.
- I love to use lemon and honey as they are excellent sources of vitamins
- Use a lighter or non-extra virgin olive oil. You do not want the oil to overpower your dish.
- Optional: Sprinkle some fresh thyme, chopped oregano, parsley, or fresh mint.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sides
- Cuisine: American
- Occasion: Thanksgiving
- Season: Fall, Winter
- Type: Affordable Gourmet
Did you make this?
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Smelly Socks and Garden Peas
I love squash even though it refuses to grow in my veg patch. This recipe just looks delicious.
Giangi Townsend
I wish I could grow it too. Luckily there is always a good supply at the grocery store.
You will love the simplicity and how tasty this recipe really is.
Enjoy it!
Best, Giangi
Gina
My family loves squash. I have not cooked green acorn squash before, but it sounds delicious! You recipe looks very easy and something I could prepare on a weeknight.
Giangi Townsend
Hi Gina, You will love how easy it is to make, You will love how delicious it is also.
If you have extra dressing it is quite fun with other vegetables as well.
Enjoy!
Best, Giangi
Mihaela|https://theworldisanoyster.com/
This looks like a perfect side dish for a roast; I’m glad you posted it. Squash is one of the veggies everybody in the family likes, including the fussy eaters:)
Giangi Townsend
Thank you for stopping by Giangi’s Kitchen. You will enjoy how easy to make this Green Corn Squash dish is to make.
Happy Holidays!
Giangi
Emily
I’m always looking for new ways to cook and serve squash. Your vinaigrette sounds so yummy, this will definitely be on the Thanksgiving menu!
Giangi Townsend
Thank you Emily. You will enjoy this recipe. Full of flavor and super easy to make. If you have any leftovers there are delicious the day after and at room temperature.
Enjoy!!
Giangi
Christina
Easy and delicious. I never thought of slicing the squash into slivers like you presented, I usually just cut them in half and roast which takes much longer. Your method made for a quick and yummy dinner side dish. Thanks!
Giangi Townsend
My pleasure. I love to found easier ways in the kitchen to save us time and yet not compromising the outcome. This recipe has become one of our favorite.
Best,
Giangi
Alyssa Hixenbaugh
This recipe sounds like a perfect healthy side dish! I love squash of any kind, especially paired with honey. Thank you for the recipe!
Giangi Townsend
Thank you Alyssa. We all love the simplicity of this dish and how all the flavors are just bursting with each bite.
Best,
Giangi
Leah
Wow! This looks and sounds absolutely delicious, and it opens up a whole new world for me. I’ve been so intimidated by acorn squash, but you’ve made it possible for me to try it now. Thank you for sharing this.
Giangi Townsend
My outmost pleasure. I too, was intimidated and I am glad the intimidation os gone for both of us.
Thank you for stopping by and reading my blog.
Happy Holidays!!
xoxo