Roasted Acorn Squash with Brown Sugar

A perfect fall side dish for those chilly nights.

The farmer’s market has many varieties of squash this time of year. Roasting it with a little butter, cinnamon and brown sugar is the easiest way to prepare it.

This recipe would also work for carnival squash and butternut squash. To eat, simply mash it all around in the shell and enjoy each bite.

Roasted Acorn Squash with Brown Sugar
Gina’s Weight Watcher Recipes
Servings: 2 • Serving Size: 1/2 squash • Points +: 4 pts • Smart Points: 4
Calories: 142.4 • Fat: 2.7 g • Protein: 1.7 g • Carb: 34.5 g • Fiber: 3.3 g 
Sodium: 52.6 mg


  • 1 acorn squash, cut in half, seeds and fibers removed
  • 1 tbsp whipped butter
  • 2 tbsp brown sugar (to taste)
  • dash of ground cinnamon


    Preheat oven to 350°. Rub 1/2 tbsp light butter on each side. Top with brown sugar and cinnamon. Place in a baking dish and add 1/4 cup water to the bottom of the pan. Cover and bake 50 minutes. Uncover and bake an additional 10 minutes. Remove from oven and allow to cool before serving.