Roasting fall squash is one of the simplest and most flavorful ways to enjoy seasonal produce. This versatile side works for busy weeknights and special occasions alike. Firm winter squashes—like acorn, delicata, butternut, and honeynut—are tossed with extra virgin olive oil, kosher salt, pepper, a pinch of nutmeg and cinnamon, then roasted until tender and golden. The result is a comforting, aromatic dish that pairs well with poultry, pork, seafood, or simply a grain bowl.
I love roasting vegetables because it’s a nearly hands-off method that concentrates flavor and creates great texture. Roasted squash works beautifully alongside other oven-roasted favorites and is a reliable choice for holiday menus. When the air turns crisp in autumn, I reach for squash to make a quick, satisfying side.
Is fall squash healthy?
Yes. Firm winter squashes are nutritious and make a smart addition to a balanced diet. They offer several health benefits:
- High in fiber, which supports digestion, helps control appetite, and may reduce risk factors for some diseases.
- Rich in beta-carotene, which the body converts to vitamin A—important for vision, skin health, and immune function.
- A good source of potassium, which supports healthy blood pressure and overall cardiovascular function.
How to cut fall squash for roasting
Firm winter squashes keep well in a cool, dark place for weeks, so they’re great to have on hand. Because they can be heavy and dense, cutting them requires a bit of care. Follow these straightforward steps for manageable, evenly sized pieces:
- Wash the squash under warm water. The skin is edible on many varieties, so peeling is optional; use a vegetable peeler if you prefer a peeled finish.
- Place the squash on a stable cutting board. Trim about ½ inch from the top and bottom to create flat surfaces.
- Stand the squash upright and slice it in half lengthwise. Scoop out seeds with a spoon and discard or roast them separately.
- Lay each half cut-side down and slice into wedges about 1½ inches thick so pieces cook evenly.
Once cut, the wedges are ready to be seasoned and roasted.
Ingredients
- Acorn, delicata, butternut and/or honeynut squash
- Extra virgin olive oil
- Kosher salt
- Pepper
- Nutmeg
- Cinnamon
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How to make roasted fall squash
Preheat the oven to 425°F and place a large rimmed baking sheet on the middle rack to heat. In a large bowl, toss the squash wedges with extra virgin olive oil until evenly coated. Season with kosher salt, pepper, nutmeg and cinnamon, and toss again so the spices cling to the squash.
Carefully remove the preheated baking sheet from the oven and arrange the seasoned wedges in a single layer. Return the pan to the oven and roast for 25–30 minutes, flipping once halfway through. The squash is done when easily pierced with a fork and shows golden-brown caramelization.
Expert tips
- Preheat the baking sheet so the squash starts to sear on contact and is less likely to stick.
- Keep wedge sizes consistent so pieces cook evenly.
- Flip halfway through roasting for even browning on both sides.
- To make ahead: cool completely, store in an airtight container in the refrigerator for up to 3 days, and reheat gently (microwave or oven) before serving. Taste and re-season if needed.
What to serve with roasted squash
- Roasted or braised chicken
- Glazed or roasted pork
- Pan-seared fish or baked cod
- Grain bowls with quinoa or farro
- Simple green salads or roasted Brussels sprouts
Just one more thing
If you make this roasted squash, please leave a comment or rating to share how it turned out. Photos are always welcome—tag your pictures on social media to show variations and serving ideas. Enjoy this warm, fragrant side dish throughout fall and winter.
Recipe
Roasted Fall Squash with Cinnamon and Nutmeg
Ingredients
- 2 fall squash acorn, delicata, butternut and/or honeynut, seeds removed and cut into wedges
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon nutmeg
- 1 teaspoon cinnamon
Instructions
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Preheat oven to 425°F and place a large rimmed baking sheet in the oven to heat.
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In a large bowl, add the squash wedges and drizzle with the extra virgin olive oil. Toss to coat evenly.
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Season with kosher salt, pepper, nutmeg and cinnamon, and toss again so the spices are distributed.
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Carefully remove the hot baking sheet from the oven and arrange the seasoned wedges in a single layer. Return to the oven.
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Roast for 25–30 minutes, flipping once halfway through, until the squash is fork-tender and golden brown.
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Remove from the oven, adjust seasoning to taste, and serve warm.
Video
Notes
- Heating the baking sheet before adding the squash helps prevent sticking and encourages caramelization.
- Cut wedges to similar sizes so they roast evenly.
- Flip once during roasting to achieve golden edges on both sides.
- To make ahead: cool completely, store in an airtight container in the refrigerator for up to 3 days, and reheat gently. Taste and re-season if needed.