Recipes Seasonal Recipes Fall Recipes Acorn Squash Recipes Roasted Spiced Acorn Squash Cumin, coriander, and cayenne add complexity to roasted winter squash in this easy recipe. Prep Time: 5 mins Cook Time: 30 mins Total Time: 35 mins Servings: 4 Jump to recipe This isn’t your average roasted acorn squash dish. Most recipes lean on brown sugar and warm spices like cinnamon and nutmeg. Martha’s savory, spiced version calls on cumin, coriander, and cayenne pepper for a deeper, more complex flavor profile. Seasoning the squash directly on the baking sheet eliminates the need to dirty an extra dish. Skip the foil or parchment paper when roasting—you’ll get much better browning that way. Serve these spiced acorn squash wedges alongside a simple protein like roasted chicken or seared pork chops for an easy fall or winter meal that’s anything but boring. 16 Types of Winter Squash to Use for Soup, Stews, Quick Breads, and Pie Credit: Brie Goldman How to Safely Cut Acorn Squash Acorn squash is one of the most challenging winter squashes to cut. It's rounded and prone to rolling around on a cutting board. To get the job done easily and safely, follow these steps: Trim top: Trim off the top 1/4 inch of the squash, removing the stem and creating a flat, sturdy surface.Halve: Place the squash flat side down on your cutting board and halve lengthwise; scoop out seeds.Cut into wedges: Cut each half into wedges, each about 1-inch thick. Don't toss those seeds! They can be rinsed, seasoned, and roasted just like pumpkin seeds for a crispy snack. Storing Ground Spices to Keep Them Tasting Fresh Ground spices are convenient to use—after all, there's no grinding or crushing required—but it's important to store them properly to maintain their flavor. Avoid heat and sunlight: Store spices out of direct sunlight—a dark, cool cabinet is ideal. As heat can impact the essential oils in spices, which are responsible for their flavor, it's important to avoid storing spices next to or over the stove. Choose airtight containers: Opt for glass containers with tight-fitting lids. Glass is non-porous and will help preserve freshness by keeping air out. Know when to replace them: Ground spices should be replaced every one to two years. Can't remember when you last bought that container of cumin or paprika? Give it a sniff—it should be fragrant and fresh-smelling. If it's dull or muted, it's likely time to toss it and buy a new one. Directions Credit: Brie Goldman Preheat oven; toss squash with oil and spices: Preheat oven to 425°F. On a large rimmed baking sheet, toss squash with extra-virgin olive oil and season with salt, pepper, cumin, coriander, and cayenne pepper. Arrange squash, cut side down, in a single layer. Credit: Brie Goldman Credit: Brie Goldman Roast: Roast squash until tender, about 30 minutes, flipping halfway through. Credit: Brie Goldman Storing and Reheating Leftover Acorn Squash Leftover roasted acorn squash can be refrigerated in an airtight container for up to 4 days. Reheat in a single layer in a 400-degree Fahrenheit oven or an air fryer until hot, about 10 minutes. Using Up Leftover Spiced Squash Chop roasted squash—skin and all—and toss it into a wintery grain bowl or salad like this one with farro and radicchio. The savory, spiced squash would also be delicious stirred into your favorite chili recipe for an extra dose of nutrients and flavor. What to Serve With Roasted Acorn Squash Pair this flavorful squash side dish with a simple roasted or seared protein and a salad for an easy cool-weather dinner. Try it with this no-fail roasted bird, which cooks at a high heat to ensure crispy skin and moist, juicy meat. This dill-and-sesame chicken schnitzel would also be an excellent contender. If you prefer pork, the squash wedges would be delicious alongside these pork chops with apples and onions or these tangy vinegar-braised chops. 5 More Acorn Squash Recipes to Try Baked Acorn Squash With Brown Sugar Acorn Squash Bisque Acorn Squash Stuffed With Mushrooms and Rice Sausages With Acorn Squash and Onions Acorn Squash Lasagna Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.