Roasting fall squash is one of the simplest and most rewarding ways to enjoy seasonal produce. This versatile side works equally well for a cozy weeknight or a holiday meal. Varieties like acorn, delicata, butternut, and honeynut are tossed with extra virgin olive oil, kosher salt, pepper, nutmeg and cinnamon, then roasted until tender and caramelized. The warm spices highlight the squash’s natural sweetness, making a flavorful and comforting side dish.
I love roasting vegetables because it’s mostly hands-off and delivers reliably delicious results. A hot oven transforms squash into tender, slightly caramelized wedges with minimal effort. Roasted squash pairs nicely with a wide range of mains and can be dressed up for entertaining or kept simple for everyday dinners. When the weather turns cooler, this method is my go-to for an easy, flavorful side.
is fall squash healthy?
Yes. Firm winter squash—like acorn, delicata, butternut, and honeynut—are nutritious and make a healthful addition to a balanced diet.
- High in fiber: Squash contributes dietary fiber, which supports digestion and can help with weight management.
- Rich in beta-carotene: The body converts beta-carotene into vitamin A, which supports vision and immune health.
- Good source of potassium: This mineral helps support healthy blood pressure.
how to cut fall squash for roasting
Hard winter squash stores well in a cool, dark place for several weeks, making it convenient to keep on hand. Because these squash are dense, take care when cutting. Follow these steps so you can safely and easily prepare wedges for roasting:
- Wash the exterior with warm water. The skin of many winter squash is edible, so peeling isn’t required; if you prefer, use a vegetable peeler.
- Place the squash on a stable cutting board and trim about ½ inch from both the top and bottom so it sits flat.
- Stand the squash upright and cut it in half lengthwise. Use a sturdy chef’s knife and steady pressure.
- Scoop out seeds and stringy pulp with a spoon. Save or discard the seeds as you like.
- Lay the halves cut-side down and slice into roughly 1½-inch wedges so pieces roast evenly.
Once cut, the squash is ready to be seasoned and roasted.
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
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how to make roasted fall squash
Preheat the oven to 425°F (220°C). Place a large rimmed baking sheet on the middle rack to heat while you prepare the squash.
In a large bowl, toss the squash wedges with the olive oil until thoroughly coated. Sprinkle with kosher salt, pepper, nutmeg and cinnamon, then toss again so the spices coat each piece.
Carefully remove the preheated baking sheet from the oven and arrange the seasoned wedges in a single layer. Return the sheet to the oven.
Roast for 25 to 30 minutes, flipping once halfway through. The squash should be fork-tender and golden brown in spots when done. Taste and adjust seasoning if needed, then serve warm.
expert tips
- Preheat the baking sheet so the wedges sear on contact and are less likely to stick.
- Cut wedges to similar sizes so they cook at the same rate.
- Flip the pieces once during 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. Taste and re-season before serving.
what to serve with roasted squash
- Roasted or braised chicken
- Honey- or cider-glazed pork
- Pan-seared fish or baked cod
- Grain bowls with farro, quinoa, or wild rice
- Green salads or roasted Brussels sprouts
just one more thing
If you try this roasted squash, consider leaving a note about how you served it and any tweaks you made. Photos and feedback help refine the recipe and inspire others to try it. Enjoy the warm flavors of cinnamon and nutmeg with the natural sweetness of roasted squash.
Recipe
Roasted Fall Squash with Cinnamon and Nutmeg
This roasted fall squash recipe highlights the natural sweetness of winter squash with a warm spice blend of cinnamon and nutmeg. Easy to prepare and ready in about 40 minutes.
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
- Preheat oven to 425°F (220°C) and place a large rimmed baking sheet on the middle rack to heat.
- In a large bowl, toss the squash wedges with the olive oil until evenly coated.
- Season with kosher salt, pepper, nutmeg and cinnamon and toss to distribute the spices.
- Carefully remove the hot baking sheet from the oven and arrange the wedges in a single layer. Return to the oven.
- Roast for 25–30 minutes, flipping once halfway, until the squash is fork-tender and golden brown.
- Remove from the oven, adjust seasoning if needed, and serve warm.
Notes
- Preheating the baking sheet helps prevent sticking and promotes a slight sear on the squash.
- Keep wedge sizes consistent to ensure even cooking.
- Flip once during roasting for even browning.
- To make ahead: cool completely, store in an airtight container in the refrigerator for up to 3 days, and reheat gently before serving.