This sweet and spicy roasted acorn squash slices recipe is one of those simple dishes that looks festive on the table and tastes far more complicated than it is. I first developed this glaze on a chilly October evening when I wanted a side that tasted like fall but would still be quick enough for a weeknight. The combination of orange-infused butter, a touch of brown sugar, warm spices, and a hint of heat from chili powder creates a glossy coating that caramelizes at the edges and keeps the centers tender. The toasted sage leaves and pumpkin seeds add crunch and a savory counterpoint, while pomegranate arils and fresh orange zest bring brightness and visual pop.

What makes this preparation special is the balance of textures and flavors. The squash is sliced horizontally into thin, even rounds so each bite has a bit of crisped edge and a silky interior. The orange juice and zest lift the sugar and spice, preventing the dish from feeling too heavy, while smoked paprika adds a subtle smoky warmth. This is the sort of side my family asks for year after year when I set a fall table; it looks seasonal, holds up on a buffet, and pairs beautifully with roasted poultry, pork, or a hearty grain salad.

Ingredients

• Acorn squash: Use 2 medium acorn squash, scrubbed and sliced horizontally into 1/2-inch thick rounds. Look for firm squash without soft spots; slicing horizontally gives attractive crescent shapes that roast evenly.
• Unsalted butter: 6 tablespoons. Unsalted allows you to control seasoning, and real butter helps create that glossy, slightly caramelized finish when combined with brown sugar.
• Orange: Zest and juice from 1 large orange. Fresh juice brightens the glaze; avoid the white pith when zesting to prevent bitterness.
• Light brown sugar: 4 to 6 tablespoons, divided. Use the lower amount for less sweetness or the higher for a deeper caramelized finish.
• Warm spices: Ground cinnamon 1 to 2 teaspoons, ground ginger 1/4 teaspoon, 1 teaspoon smoked paprika, and 1 teaspoon chili powder. These provide the sweet and spicy backbone.
• Salt and pepper: 1/2 teaspoon each, adjusted to taste. Salt balances the sweetness and brings out squash flavor.
• Pomegranate arils and sage leaves: Optional but highly recommended for garnish. The arils add acidity and jewels of color; fried or toasted sage leaves add an herbaceous crispness.
• Seeds: 4 tablespoons cleaned pumpkin or acorn squash seeds, tossed with 1 teaspoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/2 teaspoon freshly ground pepper, and a pinch of cayenne if you like extra heat. Toast until just golden for best texture.

Instructions

Preheat and prepare: Preheat the oven to 400F. Line a baking sheet with nonstick foil or parchment for easy cleanup and lightly spray it with cooking spray. Scrub the squash, slice horizontally into 1/2-inch rounds to ensure even cooking, scoop out seeds, and arrange slices in a single layer on the prepared sheet with a little space between them so air circulates and edges caramelize. Make the orange-butter glaze: Melt 6 tablespoons unsalted butter in a microwave-safe bowl or glass measuring cup. Stir in 4 tablespoons of the light brown sugar, the orange zest and the juice of the orange, 1 to 2 teaspoons ground cinnamon, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1/4 teaspoon ground ginger, and 1/2 teaspoon each salt and pepper. Stir until the sugar dissolves and the mixture is homogeneous. Taste carefully and adjust cinnamon and chili powder to your preference. Coat and roast: Slowly and carefully pour or brush the glaze over each squash slice so they are evenly coated. Sprinkle the remaining 2 tablespoons brown sugar over the slices for extra caramelization. Roast in the preheated oven for about 12 to 15 minutes, checking a couple of slices for fork tenderness — oven times vary and squash thickness affects cooking time. Look for edges that are slightly browned and centers that give easily to a fork. Prepare seeds and sage: If using seeds, ensure they are cleaned and dried. Toss 4 tablespoons seeds with 1 teaspoon olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and a pinch of cayenne. Spread on a small baking sheet and toast at 350F for 3 to 5 minutes, watching closely. For sage leaves, either quickly fry in 1 tablespoon olive oil over medium-high heat for 20 to 30 seconds until crisp or dry-toast in a skillet for a minute or two while shaking constantly to avoid burning. Finish and serve: Remove squash from the oven and let rest for a minute. Scatter toasted seeds, pomegranate arils, fried or toasted sage leaves, and a little extra orange zest over the top for brightness and texture. Serve warm as a festive side.

Storage Tips

Store cooled slices in an airtight container in the refrigerator for up to five days. Lay slices flat or slightly overlapping with parchment between layers to prevent sticking. To reheat, spread slices on a baking sheet and warm in a 325F oven for 8 to 12 minutes until heated through; this gently refreshes the glaze and prevents sogginess. Avoid reheating multiple times; portion in single-serve containers if you plan to use this for meal prep. If freezing, arrange slices on a tray to flash-freeze, then transfer to a freezer bag, but expect a softer texture after thawing.

Ingredient Substitutions

If you need to swap ingredients, unsalted vegan butter or coconut oil can replace butter for a dairy-free version; reduce the amount slightly as coconut oil can be more intense. Use maple syrup in place of brown sugar for a deeper, woodsy sweetness; use 3 tablespoons in place of 4 to 6 tablespoons brown sugar and reduce oven temperature by 10 degrees to prevent over-browning. For less heat, omit chili powder or reduce to 1/2 teaspoon. If acorn squash is not available, butternut or delicata sliced similarly will work; butternut may need slightly longer roasting time and delicata cooks faster because it is thinner.

Serving Suggestions

Serve these slices alongside roasted turkey, pork tenderloin, or a simple grain pilaf. For a vegetarian plate, pair with herbed quinoa, sautéed greens, and a dollop of yogurt or labneh. Garnish with chopped parsley or microgreens for color, and offer lemon or extra orange wedges for guests who want more acidity. These slices are also great on a buffet as they stack attractively and travel well from oven to table when kept warm on a low sheet pan.

Cultural Background

Acorn squash is a New World winter squash long cultivated by Indigenous peoples and later adopted broadly across North America. Roasting squash with sweet and spiced flavors is a classic autumn technique because dry heat concentrates sugars and amplifies warm spice notes. The addition of citrus to balance sweetness reflects contemporary American tastes that favor bright acidity alongside caramelized vegetables, and the use of seeds and herbs is rooted in the tradition of using every edible part of the squash.

Seasonal Adaptations

In winter, swap pomegranate for dried cranberries and add chopped candied orange peel for an extra festive tone. In late autumn, toss in a handful of chopped toasted pecans for more richness. For a spring adaptation, reduce the brown sugar, increase lemon juice instead of orange, and finish with fresh basil rather than sage for a lighter profile. These small shifts let the same basic technique stretch across seasons while keeping the dish fresh.

Meal Prep Tips

Make the glaze and seed topping ahead and keep them refrigerated in separate airtight containers. On the day you plan to serve, slice the squash and arrange on a sheet, brush with room-temperature glaze, and roast. Toast seeds and fry sage at the last minute to preserve crispness. Portion cooked slices into meal-prep containers with a small container of pomegranate arils on the side so colors remain vibrant until serving.

Whether you serve this for a weeknight family meal or place it on a holiday table, these roasted acorn squash slices give a seasonal, memorable accompaniment without a lot of fuss. Try the glaze once and you will find yourself reaching for it whenever squash is in season.