I’ve included some videos below for those who prefer to watch rather than read.
Roasted acorn squash with brown sugar is a tasty fall side dish. It’s easy to make and only needs a few ingredients. You can make this yummy treat by cutting the squash in half, scooping out the seeds, and baking it with butter and brown sugar.
This dish is perfect for cozy nights at home. The sweet flavor goes well with many meals. You can even add a bit of maple syrup or cinnamon to make it extra special.
Exact Ingredients ( + Possible Substitutes)
You’ll need these ingredients to make roasted acorn squash with brown sugar:
- 1 medium acorn squash
- 2 tablespoons butter
- 2 tablespoons brown sugar
- Salt and pepper to taste
Can’t find acorn squash? Try butternut squash or pumpkin instead. They have a similar sweet flavor and texture when roasted.
No brown sugar? White sugar works too. Or try maple syrup or honey for a different twist.
Vegan? Swap the butter for coconut oil or olive oil.
Want to add some spice? Sprinkle on cinnamon, nutmeg, or pumpkin pie spice before roasting.
For extra crunch, top with chopped nuts like walnuts or pecans after roasting.
You can also add orange zest for a bright, citrusy flavor. Just sprinkle it on before popping the squash in the oven.
Remember, cooking is all about experimenting. Feel free to adjust amounts to suit your taste!
Instructions
Preheat your oven to 400°F (200°C). Grab a sharp knife and carefully cut your acorn squash in half from top to bottom.
Scoop out the seeds and stringy bits with a spoon. Place the squash halves cut-side up on a baking sheet.
Put a pat of butter in each squash half. Sprinkle brown sugar over the butter. For extra flavor, add a drizzle of maple syrup if you like.
Pop the baking sheet in the oven. Let the squash roast for about 45 minutes to an hour.
You’ll know it’s done when you can easily pierce the flesh with a fork. The edges should be lightly browned and crispy.
Let the squash cool for a few minutes before serving. Be careful, it will be hot!
Enjoy your roasted acorn squash as a tasty side dish. It goes great with many fall meals.
Tips, Tricks & Storing
Pick acorn squash that feels heavy for its size. Look for a hard, dark green rind with a bright orange spot where it sat on the ground. Avoid squash with soft spots or blemishes.
Before roasting, wash the squash and pat it dry. Cut it in half from stem to tip using a sharp knife. Be careful – the skin can be tough!
Scoop out the seeds and stringy bits with a spoon. You can save the seeds to roast later for a tasty snack.
For extra flavor, try adding a pinch of cinnamon or nutmeg to the brown sugar. A dash of salt can help balance the sweetness.
Don’t overcook your squash. It’s done when you can easily pierce the flesh with a fork. Overcooked squash can become mushy.
Store leftover roasted acorn squash in an airtight container in the fridge. It will keep for 3-4 days. Reheat in the microwave or oven until warm.
Freeze cooked squash for longer storage. Scoop out the flesh and store in freezer bags for up to 3 months. Thaw in the fridge before reheating.