Roasted Acorn Squash with Brown Sugar

Roasted Acorn Squash with Brown Sugar

Roasted acorn squash with brown sugar is baked cut-side up until tender, with buttery brown sugar nestled in each cavity. A knife should pierce the squash flesh easily when it is ready.

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Prep Time 10

Cook Time 55

Total Time 1 5

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 185

Ingredients Equipment Method Notes

Ingredients

2 acorn squash medium
0.25 tsp kosher salt
0.125 tsp black pepper freshly ground
0.25 cup light brown sugar packed
2 tbsp butter unsalted, cut into 4 pieces

Equipment

1 rimmed baking sheet

Method

Heat the oven to 400°F.
Cut each squash in half from stem to tip, then scoop out and discard the seeds and strings.
Arrange the squash halves cut-side up on a rimmed baking sheet.
Season with the salt and pepper.
Divide the brown sugar and butter among the cavities.
Roast for 45 to 55 minutes, until a knife pierces the flesh easily and the squash is tender.

Notes

For even roasting, arrange the squash halves in a single layer. Refrigerate leftovers for up to 4 days; freezer storage is suitable. For a dairy-free version, use a plant-based butter alternative.