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Roasted Acorn Squash with Brown Sugar

Roasted acorn squash with brown sugar bakes cut side up until fork-tender, with lightly browned edges and a buttery, sweet finish. This simple oven-roasted side dish is ready to serve after a 5-minute rest.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 acorn squash medium (about 1.5 pounds each)
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar packed
  • 0.25 tsp kosher salt

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F and set a rack in the middle.
  2. Line a rimmed baking sheet with parchment paper.
  3. Cut each squash in half from stem to tip.
  4. Scoop out the seeds and stringy flesh.
  5. Arrange the squash halves cut side up on the baking sheet.
  6. Divide the butter, brown sugar, and salt among the squash halves.
  7. Spread the mixture over the cut surfaces and into the cavities.
  8. Roast for 45 to 55 minutes, until the flesh is fork-tender and the edges are lightly browned.
  9. Let rest for 5 minutes before serving.

Notes

For easier cutting, use a sharp, sturdy knife and keep the squash stable on the cutting board. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months. Use a plant-based butter for a dairy-free version.