This recipe for honey balsamic roasted acorn squash makes a tasty, colourful side dish. Slightly sweet honey-balsamic glaze, creamy squash, tender Brussels sprouts and tart cranberries make an ideal side for holiday meals!
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❤️ Why you'll love this acorn squash recipe
- Comforting. Cozy. Warm and delicious! The first time I made this recipe, it was a side dish of my otherwise lackluster Tuesday night dinner. It certainly could have been the star of a holiday dinner, however!
- For being such a straightforward side, this vegetarian dish has amazing contrasts in flavour. And who can resist those colours, even if they just are squash and sprouts!
- This recipe features a slightly sweet but tangy honey-balsamic glaze, creamy squash and tender roasted Brussels sprouts.
- Those roasted cranberries look like little jewels on top and add an element of surprise--always important in a recipe, in my opinion.
I love butternut squash recipes, like this Maple Dijon Roasted Butternut Squash and Butternut Squash Salad with Cranberries and Feta.
Serving different squash varieties is fun, too. Acorn squash slices have such beautiful shapes. Adding them to any side dish makes it more appealing. Try these tasty Garlic Parmesan-Crusted Roasted Acorn Squash slices, too!
🛒 Ingredients
Before we get to the full recipe for this roasted acorn squash with honey balsamic glaze, here are a few notes about the ingredients.
- acorn squash: one medium squash for four servings
- Brussels sprouts: choose the small ones so they'll cook at the same rate as the squash. If you have large sprouts, cut them in half.
- extra virgin olive oil: to toss the veggies in before roasting
- honey: adds a slightly sweet note to this dish
- balsamic vinegar: adds rich, complex flavour
- fresh cranberries: add a beautiful pop of colour and flavour
- salt and pepper to taste
👍🏼 Cutting acorn squash
Cut the squash in half lengthwise through the center from tip to stem, remove the seeds, then cut the halves into slices about three-quarters of an inch thick. It's easier than trying to cut all the way through the squash to make complete rings.
🔪 Instructions
Four easy steps to make this side dish of roasted acorn squash with honey!
- Cut the squash into half rings and remove the seeds.
- Transfer to a large bowl with trimmed Brussels sprouts, toss with honey, balsamic vinegar and olive oil. Arrange them on a prepared baking sheet.
- Roast for 15 - 20 minutes, turning squash over once mid-way through, until the vegetables are nicely glazed and fork tender.
- Add cranberries during the last five minutes. They'll burst quite quickly and add a beautiful colour to your dish.
🍽 What to serve with acorn squash
Try this easy side dish with any of the following recipes for chicken or turkey.
- Cranberry Rosemary Boneless Chicken Thighs
- Easy Baked Lemon Chicken
- Air Fryer Rolled Stuffed Turkey Breasts
Storage and reheating instructions for roasted acorn squash
Store leftovers in a covered container in the fridge. To reheat, preheat the oven to 350°F. Spread squash out on a baking sheet and heat for 5 - 10 minutes or until heated through.
While it may be hard to get overly excited about something as simple as honey balsamic roasted acorn squash, I really hope you'll try this recipe. Pin it to save this idea for your next holiday dinner!
🗒 More healthy side dish recipes
When you make this roasted acorn squash recipe, please leave a comment and a star rating below. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.
This recipe was originally published in 2017. It has been updated with extra information to make it more helpful.
📖 Recipe
Honey Balsamic Roasted Acorn Squash and Brussels Sprouts
Ingredients
- 1 medium acorn squash
- 12 small Brussels sprouts
- 2 tablespoon olive oil, extra virgin
- 2 tablespoon honey
- 1 tablespoon Balsamic vinegar
- ½ cup fresh cranberries
- salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Wash the squash. Slice off the stem end and the tip. Cut in half from stem to tip and remove the seeds. Place the halves cut side down on a cutting board and using a Chef's knife, clice squash into ½ to ¾ inch thick slices.
- Combine olive oil, honey and Balsamic vinegar. Toss with squash slices and Brussels sprouts in a large bowl.
- Transfer to a baking sheet and roast for 15 - 20 minutes, turning half way through, until squash is fork tender. Add cranberries for last 5 minutes of roasting time.
- Sprinkle with salt and pepper and serve immediately.
Gabrielle @ eyecandypopper
Absolutely lovely and delicious!
Flavour & Savour
Thanks! I love all those warm fall flavours!
Cathy
What a beautiful combination of flavours! I'm pinning this recipe and definitely plan to make it myself. I really appreciate the tip to make cutting squash easier, too.
Flavour & Savour
Thanks Cathy! This is a recipe I'll make again and again!
Sean@Diversivore
Wow, I'm impressed! All those perfect holiday sides together in ONE side dish! Sounds delicious - and like a time saver to me. And for the record - I think you can go ahead and wax poetic all you want. It's a great recipe!
Flavour & Savour
Thanks Sean,
Yes--this dish keeps everyone happy!