Roasted Balsamic Acorn Squash

roasted balsamic acorn squash

Oh my gosh, I love this squash. I wish I could pick the pieces off the screen and put them into my mouth. I miss it. I was literally scraping every last bit of squash into my mouth. It wasn’t pretty.


  • 1 acorn squash
  • extra virgin olive oil
  • salt & pepper
  • red pepper/chili flakes
  • 1/3 c balsamic vinegar


Preheat your oven to 400ºF.

Line a baking sheet with a silicon liner, silpat or parchment paper.

Slice the acorn squash into circles. Slice the circles into half moons. Remove the seeds either via knife, spoon or hand.

Douse squash half moons in olive oil, salt, pepper and chili flakes.

Place in the oven and bake until tender, about 15 minutes, under tender, but not mushy.

While the squash is baking, pour the balsamic vinegar in a small sauce pot and heat to a simmer. Let the vinegar reduce by at least half. The goal is a syrupy consistency. You won’t necessarily be able to see that consistency while the pot is over heat, so if you think it’s reduced enough, take it off the heat and while it cools you should be able to see it thickening. If it’s not thickening, give it some more time over the heat.

Do NOT put your face over the top of the vinegar while it’s reducing. The vinegar releases some kind of horribly bothersome vapor. Not fun.

Drizzle the reduced vinegar over the squash.


8 responses to “Roasted Balsamic Acorn Squash”

  1. Delicious. Gobbled up as an exceptional side dish in lieu of french fries, with our burger dinner last night (no buns! Served on spinach with grilled onions, mushrooms & a salsa made of mango, avocado, red onion, & cucumber).

    Awesome recipe, thanks! And now I know how to make a balsamic reduction! 🙂

  2. This was great! I had never made acorn squash before. Thanks for inspiring me to try something new!

    1. yay! you’re very welcome samantha!

  3. I was out of the regular chili flakes so I used togarashi (Japanese pepper powder) instead. BAM!!! Sooo good and cute!!

    1. i’m gonna have to try that out. our new favorite has been aleppo pepper. so freaking yum.

  4. Adriane Munger

    this is going to sound like a stupid question, BUT here goes…do you guys eat the skin or the outside green part?? Not quite sure what that is considered…THANKS

  5. I made this lovely recipe last weeked with acorn squash from my family’s garden. It was a big hit all around and the reduced balsamic adds such a nice touch. Thanks for the recipe!

  6. Nicole Franklin

    This recipe was AWESOME! And easy. I ate it all week warmed up for lunch and it was just as good as a leftover, maybe even better. Thank you!

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