Roasted acorn squash with brown sugar, butter, and cinnamon is so simple to prepare. It’s the perfect fall side dish or Thanksgiving side.
Roasted Acorn Squash
Farmers markets have many squash varieties this time of year, like acorn, butternut, and carnival squash. Whenever I buy acorn squash, I often make this dish. Acorn squash is a winter squash with sweet, yellow-orange flesh and delicious roasted in the oven. To eat, mash it all around in the shell and enjoy each bite. I’ve even eaten it as a dessert with a scoop of vanilla ice cream. For more healthy acorn squash recipes, I like this Harvest Kale Salad with Roasted Winter Squash, Parmesan Roasted Squash, and Turkey Chili-Stuffed Acorn Squash.
Roasted Acorn Squash Ingredients
- Acorn Squash: Cut two acorn squashes in half and remove the seeds and fibers.
- Butter: Use two tablespoons of whipped butter, coconut oil, or vegan butter.
- Brown Sugar: You’ll need four tablespoons of brown sugar but can use more or less depending on your preference.
- Cinnamon: Add a dash of cinnamon for a taste of fall.
How to Roast Acorn Squash
- Preheat the oven to 350F.
- Season the Acorn Squash Halves: Rub the butter on each piece of squash and top with brown sugar and cinnamon.
- Bake: Place the squash in a baking dish and pour a quarter cup of water on the bottom. Cover the pan with foil and bake for 50 minutes. Remove the foil and bake for an extra 10 minutes until tender.
- Serve: Remove the squash halves from the oven and cool before serving.
- Squash: Swap acorn squash with butternut, carnival, or delicata squash. You may need to adjust the baking time depending on the size of the vegetable.
- Sweetener: This simple roasted acorn squash would also be delicious with maple syrup.
What pairs well with acorn squash?
How to Make Acorn Squash Ahead
Double or triple the recipe if you want to serve this easy roasted acorn squash to a crowd. You can make it ahead and reheat it in the oven before serving. Refrigerate leftover squash for up to four days.
Frequently Asked Questions
Is Acorn Squash Healthy?
Acorn squash is rich in antioxidants and fiber, making it the perfect addition to a well-balanced diet. It’s also packed with vitamins and minerals, like vitamin C, B vitamins, and potassium.
How to Know if Acorn Squash Is Ripe
The easiest way to know if acorn squash is ripe is to look at the color. The outside of acorn squash turns dark green when ripened. If it’s still orange, you should wait to cook it.
How do you cut an acorn squash for roasting?
The trick for cutting open acorn squash is to microwave it for a few minutes first, which will help soften the vegetable. Then slice it in half and remove all the seeds and fibers before cooking.
Do you have to peel acorn squash to eat it?
Acorn squash’s skin is edible, so you don’t need to peel it. However, the skin can be tough, so I don’t usually eat it. If you do want to remove the skin, wait until after it’s roasted, as it’ll be easier to take off.
More Squash Recipes:
- Baked Spaghetti Squash and Cheese
- Maple Soy Glazed Roasted Brussels Sprouts and Squash with Bacon
- Beef and Mushroom Ragu with Spaghetti Squash
- Farro and Sausage Stuffed Acorn Squash
- Roasted Acorn Squash and Leek Soup with Pepitas
Roasted Acorn Squash with Brown Sugar
- 2 acorn squash, cut in half, seeds and fibers removed
- 2 tbsp whipped butter, or coconut oil, vegan butter
- 4 tbsp brown sugar, to taste
- dash of ground cinnamon
- Preheat oven to 350F.
- 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, until tender.
- Remove from oven and allow to cool before serving.