Herb Roasted Acorn Squash Cubes are a cozy, flavor-packed side dish that brings out the best of fall produce. Tender acorn squash gets tossed with garlic, rosemary, and onion powder, then roasted until golden and caramelized. Whether you’re pairing it with roasted chicken or mixing it into a grain bowl, these cubes are a versatile and healthy addition to any autumn or winter meal. They’re quick, require minimal ingredients, and turn any dinner into something special — even your pickiest eaters will come back for seconds.
Table of Contents
Why You’ll Love This Recipe
- Quick and easy – Just 10 minutes of prep and 20 minutes in the oven
- Naturally healthy – Full of fiber, vitamins, and flavor
- Perfect texture – Golden and crisp outside, soft and sweet inside
- Minimal ingredients – Mostly pantry staples
- Versatile – Great in salads, bowls, or on their own
Ingredients
- 6 cups acorn squash, peeled and cut into 1-inch cubes (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 freshly ground black pepper
Instructions
- Preheat the Oven
Preheat your oven to 475°F (245°C). Line a baking sheet with parchment or use a nonstick baking sheet. - Season the Squash
In a large bowl, toss the acorn squash cubes with olive oil until evenly coated. Add rosemary, garlic powder, onion powder, salt, and pepper. Toss again to coat all sides evenly. - Roast the Squash
Spread the seasoned squash in a single layer on the baking sheet, leaving space between cubes. Roast for 10 minutes, flip the cubes, then roast for another 5–10 minutes or until golden-brown and fork-tender. - Serve
Let cool slightly and serve warm as a side or use in salads, bowls, or meal prep.
Recipe Details
- Prep Time: 10–15 minutes
- Cook Time: 15–20 minutes
- Total Time: 25–35 minutes
- Servings: 4
Nutrition Facts (Per Serving, Approximate)
- Calories: 120
- Protein: 1.5g
- Fat: 7g
- Carbohydrates: 15g
- Fiber: 3g
Tips & Variations
- Cut evenly – Uniform 1-inch cubes roast more evenly
- Don’t overcrowd – Give the cubes space to crisp, not steam
- Try fresh garlic – Add it halfway through roasting to avoid burning
- Swap rosemary – Use thyme, sage, or paprika for a different vibe
- Add sweetness – A drizzle of maple syrup during the last 5 minutes makes it holiday-worthy
FAQs
Can I use other types of squash?
Yes! Butternut, delicata, or kabocha work well. Adjust cook time slightly if needed.
Can I prep this ahead?
Yes — cube the squash and store in the fridge for up to 2 days before roasting.
How do I store leftovers?
Refrigerate in an airtight container for up to 5 days. Reheat in the oven for best texture.
Can I freeze roasted squash?
Definitely. Freeze in a single layer first, then store in a container for up to 3 months.
Herb Roasted Acorn Squash Cubes
Equipment
- Large mixing bowl
- – Sharp knife
- Baking sheet
- Spatula
Ingredients
- – 6 cups acorn squash 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 black pepper
Instructions
- Preheat oven to 475°F (245°C). Line a baking sheet.
- Toss squash cubes with olive oil, then season with rosemary, garlic powder, onion powder, salt, and pepper.
- Spread on the baking sheet in a single layer.
- Roast for 10 minutes, flip, and roast 5–10 more minutes until golden and fork-tender.
- Serve warm.
Notes
– Swap rosemary with sage or paprika for variation.
– Add fresh garlic halfway through for deeper flavor.
Conclusion
These Herb Roasted Acorn Squash Cubes are proof that simple ingredients can deliver incredible flavor. Whether you’re making a quick weeknight side dish or prepping veggies for the week ahead, this recipe fits beautifully into your routine — and your table. Try pairing them with roast chicken, pork loin, or a warm quinoa salad for the ultimate fall feast.