Herb Roasted Acorn Squash Cubes are one of the easiest and most flavorful ways to serve this underrated fall veggie. With just a handful of pantry herbs and a hot oven, you get golden, caramelized cubes that are perfectly tender inside and slightly crispy on the edges. Whether you’re serving them alongside roast chicken or tossing them into a warm grain bowl, this dish adds color, flavor, and wholesome nutrition to any autumn meal.
Table of Contents
💚 Why You’ll Love This Recipe
- Quick & Easy – Ready in under 35 minutes from start to finish.
- Naturally Healthy – Packed with fiber, vitamin C, and antioxidants.
- Minimal Ingredients – No fancy tools or trips to the store required.
- Kid-Friendly Flavor – Sweet, nutty, and lightly crispy.
- Perfectly Versatile – Works as a side, salad topping, or meal prep hero.
🛒 Ingredients
- 6 cups acorn squash, peeled and cut into 1-inch cubes (from about 1 medium squash)
- 2 tbsp olive oil
- 2 tsp dried rosemary
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
- ⅛ tsp ground black pepper (freshly cracked preferred)
👩🍳 Instructions
- Preheat & Prep the Squash
Preheat oven to 475°F (245°C). Spread the squash cubes on a large, rimmed baking sheet. Line with parchment for easy cleanup, or grease lightly with oil. - Season the Cubes
Drizzle olive oil over the squash. Add rosemary, garlic powder, onion powder, salt, and pepper. Toss everything together to coat each cube evenly. - Roast to Perfection
Arrange squash in a single layer, leaving space between pieces. Roast for 10 minutes, then flip each cube. Roast for 5–10 more minutes until fork-tender and golden-brown on at least one side. Optional: broil for 2 minutes at the end for extra crispiness.
⏱️ 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
- Protein: 1.5 g
- Fat: 8 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Sugar: 2 g
💡 Tips & Variations
- Cube Size Matters – Keep squash pieces about 1 inch for the best texture.
- Avoid Overcrowding – Use two pans if needed so the squash roasts, not steams.
- Fresh Herbs – Sub in chopped rosemary or thyme at the end of roasting to prevent burning.
- Flavor Twist – Add a sprinkle of smoked paprika or a drizzle of maple syrup.
- Squash Swaps – Try butternut, delicata, or kabocha with the same seasonings and method.
❓ FAQs
Can I use pre-cut squash from the store?
Absolutely. Just make sure the pieces are evenly sized and not too small.
Should I peel acorn squash?
For cubes, yes—peeling helps caramelization and makes the texture more pleasant.
How do I store leftovers?
Keep roasted squash in an airtight container in the fridge for up to 5 days.
Can I freeze it?
Yes! Freeze on a baking sheet first, then transfer to a bag or container. Reheat in the oven for best texture.
Herb Roasted Acorn Squash Cubes
Equipment
- – Baking sheet
- – Chef’s knife
- – Mixing bowl
- Spatula
Ingredients
- – 6 cups acorn squash peeled and 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 ground black pepper
Instructions
- Preheat oven to 475°F. Place squash cubes on a parchment-lined or greased baking sheet.
- Drizzle with olive oil and toss with rosemary, garlic powder, onion powder, salt, and pepper.
- Spread in a single layer. Roast for 10 minutes. Flip. Roast another 5–10 minutes until golden and fork-tender. Optional: broil for 2 minutes for crispy edges.
Notes
– Try with fresh garlic added in the last 10 mins
– Freeze leftovers for up to 3 months
🔚 Conclusion
If you’re looking for an easy, healthy side dish with big fall flavor, these Herb Roasted Acorn Squash Cubes are a must-try. Crispy on the edges and tender in the center, they’re a simple way to elevate any meal with minimal effort and maximum coziness. Double the batch—you’ll wish you had more!