Roasted until perfectly tender and drizzled with a flavorful fresh ginger orange glaze, this orange glazed acorn squash is the perfect fall side dish and so easy to pull together!
When late fall/winter rolls around…it’s time to break out all the winter squash!
Let’s start with our current favorite way to eat acorn squash. Roasted until perfectly tender and covered to perfection in a gingery citrus glaze. Ahhh YES!
Not only is this squash so festive and flavorful, but it’s an absolute cinch to whip up and compliments pretty much any holiday spread.
We’re talking one sheet pan, a saucepan to make the glaze, a few basic ingredients, and a few minutes of prep time! You just can’t beat this squash as a side dish.
This Acorn Squash features…
- Tender olive oil-roasted acorn squash rings
- A sweet and citrusy ginger orange glaze
- Minutes to make with several make ahead options
Making the Acorn Squash Rings
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Acorn squash
- Olive oil
- Unsalted butter
- Brown sugar
How To Prep Acorn Squash
We recommend picking out a medium-size acorn squash for this recipe. Grab a sharp chef’s knife and start by cutting your squash in half, then use a spoon to carve out the seeds.
Once the seeds are removed, place your squash halves cut-side down on cutting board and cut each half in half so you end up with 4 pieces of squash. Thinly slice squash pieces into 1/4-inch rings and it’s ready for roasting!
Tips for Perfect Acorn Squash
- Cut squash into uniform rings – this will help the squash to roast up evenly.
- Roast squash in a single layer – we recommend using a large sheet pan or divide squash between two medium sheet pans.
- Use fresh ginger and orange – you can’t beat the flavor fresh ginger and orange give this glaze!
Try these ideas for a different twist on this recipe.
- Use a different citrus – try lime, grapefruit, or lemon in place of the orange.
- Replace pepitas – try toasted pecans, almonds, or walnuts in place of the pepitas.
- Try maple syrup – replace the brown sugar with maple syrup for a rich, nutty flavor in the glaze.
- Use a different squash – try butternut squash or delicata in place of the acorn.
Make Ahead Instructions
Follow these instructions for time-saving make ahead tips.
- Cut squash – store squash rings in refrigerator up to 3 days before roasting.
- Make glaze – the glaze stores well in refrigerator up to 6 days. Reheat it on stovetop or microwave for serving.
This is seriously such a simple squash side dish, but it’s absolutely packed with flavor! The acorn squash rings roast up perfectly tender and the gingery orange glaze is a match made in heaven.
Trust me, this is one veggie side dish no one will mind eating!
More squash recipes to try next!
- Maple Mashed Butternut Squash
- Instant Pot Butternut Squash Mac and Cheese
- Butternut Squash Wild Rice Casserole
Ginger Orange Glazed Acorn Squash
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- 1 medium acorn squash
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- 2 tablespoons light brown sugar
- 1 tablespoon grated fresh ginger
- 1 tablespoon grated orange zest
- 2 tablespoons orange juice
- Pepitas for garnishing, optional
- Preheat oven to 400F and lightly grease a large sheet pan. Set aside for a moment.
- Cut acorn squash into quarters and remove seeds with a spoon. Thinly slice acorn squash 1/4-inch thick into rings.
- Toss acorn squash with olive oil and season with salt and pepper to taste. Arrange squash in a single layer on prepared sheet pan.
- Roast acorn squash at 400F 20-25 minutes until squash is tender and golden brown.
- While squash bakes, prepare the glaze. Combine butter, brown sugar, ginger, orange zest, and orange juice in a small saucepan and bring to a simmer over medium heat. Allow to simmer 2-3 minutes until sauce is slightly thickened.
- Drizzle warm roasted acorn squash with ginger orange glaze and top with pepitas if desired. Serve squash warm and enjoy!
This post was updated with new recipe adjustments and photos on 11/8/23.