The soft, golden flesh of roasted acorn squash glistens with a drizzle of melted butter and a sprinkle of brown sugar, inviting you to savor every delicious bite. This dish epitomizes the essence of fall, with its warm hues and sweet, nutty flavors that evoke cozy evenings spent by the fire.
Acorn squash, with its unique shape and charming ridges, not only makes for a beautiful presentation but also brings a delightful sweetness that pairs perfectly with savory dishes like Baked Parmesan-crusted chicken or even a hearty Pulled-Pork Pretender.
Growing up, my family would roast acorn squash during harvest season, filling our kitchen with the sweet aroma of caramelizing sugar. The contrast of the tender squash against the crispy edges creates a textural delight that’s hard to resist.
This recipe highlights simple ingredients—just a bit of brown sugar, butter, and perhaps a hint of cinnamon or nutmeg—transforming a humble squash into a showstopper that shines on any table.
I’d love to hear how you make this dish your own or if you’ve tried any twists!
Acorn Squash With Brown Sugar And Butter
Equipment
- Oven
- Baking sheet
- Knife
- Spoon
Ingredients
- 2 tbsp salted butter
- 1 acorn squash
- ¼ cup loosely packed brown sugar
Instructions
- Set your oven to 400°F (200°C).
- Halve the acorn squash and scoop out the seeds and stringy insides.
- Spread butter on the cut sides and generously sprinkle brown sugar on top.
- Place the squash halves on a baking sheet and roast in the oven for about 30 minutes, or until tender.
- Once done, remove from the oven, slice each half into thirds, and serve warm.
Notes
- Try adding cinnamon or nutmeg for extra warmth and flavor.
- If you prefer softer squash, cover it with foil while roasting to steam it slightly.
| Nutrition | Value |
|---|---|
| Calories | 181 kcal |
| Carbohydrates | 29 g |
| Protein | 1 g |
| Vitamin C | 18 mg |
| Iron | 1 mg |
| Sugar | 15 g |
| Calcium | 67 mg |
