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For a simple fall side dish, look no further than this brown sugar roasted acorn squash. It’s easy to make with just a few ingredients.

Four baked acorn squash halves with a honey glaze are arranged on a white oval dish. A patterned cloth napkin is placed beside the dish.

Does anyone else go gaga for winter squash when the season hits? I feel like I can’t help myself when I visit the farmers market, seeing rows upon rows of squash in endless varieties.

My kitchen counter ends up littered with every kind of squash I can get, and one I return to year after year is the humble acorn squash.

This roasted acorn squash recipe is one of a few vegetable recipes I remember enjoying as a kid, and it’s not hard to understand why! Sweet and buttery, this roasted acorn squash is the perfect thing for picky kids.

It’s incredibly easy too, because you just need a few ingredients. Roasted acorn squash is great for a simple, no-fuss side, whether you’re cooking just for yourself or making a whole Thanksgiving feast.

Ingredients for roasted squash

Full list of ingredients including quantities is located in the recipe card.

Image of ingredients including brown sugar and butter in separate bowls, and an acorn squash that is whole and halved, placed on a tiled surface.

You’ll need:


Acorn squash – Look for firm squash with smooth skins. While there are a few color variations for acorn squash, it is usually dark green, with a patch or two of orange. Generally plan for 1/2 a squash per person.

Butter – Make sure the butter is softened. 

Brown sugar – Light or dark brown sugar will work. Make sure to break up any clumps.

seasonal spotlight: acorn squash

Acorn squash are winter squash, but it’s somewhat of a misnomer because we usually eat it in the fall. Winter squash is so named because of its thick outer skin, which makes it suitable for long-term storage, unlike the more delicate summer squash. After harvesting, winter squash needs time to “cure” to harden the outer layer and develop the sweet flavor.

Preparing acorn squash

One of the great things about acorn squash is that the skin is edible, so there’s no need to peel it before cooking. (Make sure you remove the hard stem bit though!)

Use a large sharp knife to cut the acorn squash in half. I find it is easiest set it flat on its top, poke the tip of the knife in to get started, and then cut down one side. Turn, and cut down the other side, then pry open.

A dark green squash is cut open, revealing its bright orange flesh and seeds inside. Another piece of the squash lies beside it on a white surface with a dark background.

Just like with other winter squash, scoop out the insides. I like to use a melon baller because it scrapes the sides better than a spoon. Save the insides to deal with later โ€” you can roast the seeds just like pumpkin seeds.

For this recipe we’ll leave the squash in halves, but you can cut it further into wedges if you like.

How to make this recipe

Preheat the oven to 400ยฐF. Line a baking sheet if desired, or you can use a casserole dish to prevent the squash from wobbling around.

Halve the squash and remove the seeds and stringy flesh, reserving to roast or discarding.

Divide the butter between the squash and use the back of the spoon to rub it all around the insides, as well as on the top cut edge.

Evenly sprinkle on the brown sugar. Note: If it’s easier for you, you can mix together the butter and brown sugar until you have a paste, then spread that on the squash.

Place the squash, cut side up, on the baking sheet.

Roast in the oven for 30-40 minutes, until soft. It should be easily pierced with a fork and the flesh might start to be pulling away from the skin.

To eat, scoop out flesh with a fork or spoon, or cut into pieces. 

Recipe tips

To keep the squash from rolling, you can cut a very thin slice from the bottom of each half so it lays flat. Make sure to not cut deeply or your butter will leak out.

You can add other flavors to easily change up the recipe. I like to make a sweet and spicy version by adding a bit of ground chile powder, cumin, salt, and pepper to the brown sugar. 

Make it even more fall-forward with maple syrup instead of brown sugar, or add cinnamon, nutmeg, or cloves to the spice mix.

As the roasted acorn squash cools, the syrupy center will settle. You can brush that up the sides of the squash using a pastry brush before serving.

If cooking in a casserole dish, you might need to add more baking time to ensure the squash is soft. 

A close-up of roasted acorn squash halves in a white dish, showcasing the golden-brown, caramelized interior.

More winter squash recipes

Give these other winter squash recipes a try this season.

For acorn squash, make kale and quinoa stuffed squash or glazed acorn squash.

Using butternut squash, make butternut squash tacos, butternut squash chili, butternut squash gratin, or butternut squash bread.

Try garlic herb squash using delicata squash. Give stuffed honeynut squash a try, or makeย oven roasted spaghetti squash.

Don’t forget the pumpkin: make pumpkin puree, pumpkin pancakes, or pumpkin pie with graham cracker crust.

A roasted half of an acorn squash is placed on a gray plate with a silver fork and knife beside it. A colorful napkin and another dish with squash are in the background.

This easy roasted acorn squash is a great recipe to make this fall!

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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.

Four baked acorn squash halves with a honey glaze are arranged on a white oval dish. A patterned cloth napkin is placed beside the dish.

Brown Sugar Roasted Acorn Squash

This sweet and simple recipe for roasted acorn squash has been a family favorite for decades. It's perfect for picky eaters.
Author : Megan Myers
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 159 kcal

Ingredients
  

  • 2 medium acorn squash
  • 2 tablespoons salted butter, softened
  • 2 tablespoons brown sugar

Instructions

  • Preheat the oven to 400ยฐF. Optional: Line a baking sheet with parchment paper.
  • Halve acorn squash top to bottom. Scoop out seeds and stringy flesh.
  • Divide butter between squash halves, rubbing into the cut flesh with the back of a spoon. Sprinkle on the brown sugar and use the spoon to press it into the butter.
  • Place the squash cut-side up on the baking sheet. Roast in the oven for 30-40 minutes, until soft but not falling apart. Use tongs to carefully transfer to a serving dish or plate.

Notes

  • If using unsalted butter, add a small pinch of salt to each squash half.
  • Total roasting time will depend on the size of your squash.

Nutrition

Calories: 159 kcalCarbohydrates: 28 gProtein: 2 gFat: 6 gSaturated Fat: 4 gCholesterol: 15 mgSodium: 53 mgPotassium: 757 mgFiber: 3 gSugar: 6 gIron: 2 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Please leave a rating and comment below!
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About Megan

I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, Iโ€™m here to help you enjoy the time spent in the kitchen.ย Read moreโ€ฆ

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