Roasted Acorn Squash with Brown Sugar

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This roasted acorn squash with brown sugar is a perfect fall side dish for those chilly nights. Roasting it with a little butter, cinnamon and brown sugar is the easiest way to prepare it.

This roasted acorn squash with brown sugar is a perfect fall side dish for those chilly nights. Roasting it with a little butter, cinnamon and brown sugar is the easiest way to prepare it.Roasted Acorn Squash with Brown Sugar

Other ways I like to make squash is into a Harvest Kale Salad with Roasted Winter Squash or Parmesan Roasted Squash. Even Turkey Chili Stuffed Acorn Squash for a full meal.

The farmer’s market has many varieties of squash this time of year. 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.

Some might even consider this as a dessert and adding a scoop of vanilla ice cream.

More Squash Recipes:

This roasted acorn squash with brown sugar is a perfect fall side dish for those chilly nights. Roasting it with a little butter, cinnamon and brown sugar is the easiest way to prepare it.
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Roasted Acorn Squash with Brown Sugar

4
SP
142.5 Cals 1.5 Protein 34.5 Carbs 2.5 Fats
Prep Time: 5 mins
Cook Time: 1 hr
Total Time: 1 hr 5 mins
Yield: 2 servings
COURSE: Side Dish
CUISINE: American
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.

Ingredients

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

Instructions

  • 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.

Nutrition

Serving: 1/2 squash, Calories: 142.5kcal, Carbohydrates: 34.5g, Protein: 1.5g, Fat: 2.5g, Saturated Fat: 1g, Sodium: 52.5mg, Fiber: 3.5g, Sugar: 12g
Blue Smart Points: 4
Points +: 4
Keywords: acorn squash recipes, baked acorn squash, how to cook acorn squash, Roasted Acorn Squash, Roasted Acorn Squash with Brown Sugar

This roasted acorn squash with brown sugar is a perfect fall side dish for those chilly nights. Roasting it with a little butter, cinnamon and brown sugar is the easiest way to prepare it.

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57 comments

  1. Love squash in all forms, this is a classic. Another way I bake these is on a cookie sheet cut side down, no water and roast until it is almost collapsed as we really like them roasted a long time, and even a bit browned, then flip them over and add what ever to them and bake a bit more. They can be so good nothing needs to be added to them. No sugar added apple butter is good too in them if looking to use up some of that. Occasionally get a squash that is tasteless, sometimes happens end of season or if over ripe I think. Best to pitch it and try again.

  2. Made with Lakanto monk fruit golden, baked in ceramic cooker and was delicious. 

  3. Is there a way to tell if the acorn squash is the right ripeness for this? I followed the recipe exactly and the flesh of the squash was hard as a rock, and the butter/sugar mixture was in a big puddle in the middle. We couldn’t get a spoon or fork into the flesh whatsoever. It didn’t seem overcooked and dry, it was just really really dense. I have no idea though, this was my first experience with acorn squash!

  4. I made this exactly as the recipe reads and what I goat was nothing like the picture. I had a pool of melted butter with brown sugar in the bowl of the squash. So what went wrong. Had to dump the mess out of them and just sprinkle some brown sugar on them.

  5. Pingback: Life Lately – Better Late Than Never

  6. Adore this quick and easy recipe. Such a great dessert treat without being a calorie killer. Thanks!

  7. Do I follow the same instructions with a butternut squash?

  8. Can acorn squash be made up ahead of time and just re-heated? I'm hosting Thanksgiving dinner this year, and with the turkey in the oven, there's not going to be much extra room for anything else. So, I was thinking of baking it the day before. Has anyone done this before?

    • I've cooked them before in the microwave (cut side down in a pan with some water…if you google it you can find the correct time) and then I added the toppings after they were cooked. I usually put them in the oven to brown them up a little once the turkey comes out and I'm making the gravy. I've never actually roasted them the entire time in the oven so I don't know if there is a taste difference, but my guests have always liked my squash….even my brother's family who are very picky eaters!

  9. slap a pork chop seasoned with salt & pepper on top, wrap in foil, and you have a tasty meal.

  10. This was delicious. I served it as a side to roasted chicken and your applesauce. Thanks for another winner!

  11. what is the texture of roasted acorn squash like? It sounds delish, but i'm concerned i won't tolerate the texture.

  12. This was so easy and delicious! I served it with balsamic roasted chicken and peas. Definitely a new favorite!

  13. Best recipe ever, I used Splenda brown sugar both times to save some calories but haven't run the numbers to see change in points yet. I eat this as a side, I've used them as bowls and stuffed with odd leftovers like turkey chili…I love squash so I bake them ahead of time even to have the on hand since 50 minutes is pushing it most nites since I work late a lot and they still taste great nuked.

  14. I love acorn squash this way although I just wrap each half in aluminum foil instead of placing in a dish with water. Saves on space when your oven is crowded. I freeze any leftovers and use it in soups – the kids never know!

  15. I quite often will use spray butter and splenda (regular or brown sugar)

  16. Hi All,
    Anyone try this with spray butter and brown sugar splenda? I know it's not all natural, but I like to keep WW points down! 🙂

    Thanks!

  17. I substituted Agave for the brown sugar, but other than that it was delicious. I made it with vegetable stuffed talapia (sole seems very hard to get right now) with dill butter and your skinny spinach and bacon (substituted soy bacon) stuffed mushrooms. What a fantastic, and healthy, dinner.
    Thanks for all your time and effort.

  18. Hi Gina! i made this tonight but it tasted SO bitter

    what happend 🙁

  19. can you eat the shell?

  20. Yum!! Shared this on my blog today – momsecretweapon.com on my What's for Dinner this week!
    Keep up all the great meals. I plan my week around meals from your site!

  21. Made this tonight–delish! I didn't have cinnamon so used allspice and that was lovely. I love acorn squash, so healthy!

  22. I wonder if this is a typo, I will re-check that.

  23. Wondering the same thing about your carb count…the recipe calculator I used says 37 carbs per serving (1/2 squash) for this!

  24. Thank you so much for a great recipe. I have made this dish several times!!

  25. Awesome!I am going to make these tonight with your Pork Chops with Mushrooms and Shallots. We had the chicken piccata last night…it was delicious. Thanks for all your hard work!!

  26. I am not really sure why your carbs are so low? I put this into a recipe calculator and it said 34 carbs…which is no where near what this recipe says. I used acorn squash, light brown sugar, and the same butter.

  27. No, I didn't pack to sugar. This was shot in my dining room! 🙂

  28. Oh by the way, how do you get your pictures to come out so beautiful? Do you have a studio? I have a nice camera, but my pictures are not as bright as yours.

  29. I made this a couple weeks ago and loved it! It was my first time having acorn squash and it was delicious! Did you pack your brown sugar? It seemed like mine had a lot more brown sugar than your picture shows and it ended up with a lot of liquid in it after it was cooked. It tasted wonderful though! My acorn squash are also a pretty green color, not orange like yours.

  30. Just made this and I absolutely loved it! I used Land O Lakes light whipped butter. Delish! My 21 month old daughter ate about a quarter cup of it and then said, "More squash!" It's a contender for Thanksgiving dinner!

  31. I cooked this last night and it was YUMMY! My husband ate the other half and it was filling too! Thanks for all the hard work you put into this website.

  32. I tried this over the weekend and love it. I didn't have any of the light butter though. Acorn Squash is my new favorite vegetable.

  33. Whenever I roast squash, it's usually not for one meal and I just do it with a small amount of water in the pan (is that true roasting? I'm not sure). BUT! In trying to save my points for a special event tonight, I'm going to have a half squash with some pumpkin butter…I'm betting it will be lovely! 🙂

  34. Wonderful!! Such a great fall side dish!

  35. I made this last night, and it was SO, SO good! My husband and I both loved it and gave it a very enthusiastic I-would-totally-eat-this-again rating. 🙂

  36. This was delicous! I will definelty make it again.

  37. My mouth is just watering right now.. :p

  38. Kathleen – This is great with roasted chicken or turkey.

    Nikki- I would cut them into wedges, it may need less time to cook so check them sooner.

    Thanks Gloria!

  39. Made this tonight for supper. It was so yummy. I will also use this for my butternut squash.

  40. Thanks for always sharing your great recipes, Gina! You are a good person. This one looks DELICIOUS!
    Best regards,
    Gloria

  41. I made this last night. It was DELICIOUS! Even my boyfriend who "hates all squash" like this. I do believe this just made it's way onto the Thanksgiving menu this year =)

    How do you think it would turn out if I cut the squash into rings and roasted it that way? Would you roast the rings in a single layer, or layer them up like a casserole? Thanks!

  42. Loved this! Justed made it tonight for my husband and I as an after dinner snack. For those of you who use all natural/organic products I used "Earth Balance" soy free natural buttery spread. It was great!

  43. Yum, going to the farmers market tomorrow, love all the squashes but the family are not crazy about them 🙂

  44. I love all baked squashes and pumpkins and am consistently in awe of how flavourful and sweet they are completely on their own. So, this would be a spectacular dish – like candy!
    YUm!
    Valerie

  45. Yum! I *love* acorn squash! I love the orange skin color–my acorns are just green. Yours are so pretty 🙂

  46. what do you recommend serving with this?

    • Its great with any pork dish. Ive also curt a slice of bacon in half and put it along the edge of the squash as I bake it

  47. I have some acorn squash sitting on my counter now…
    another friday's favorite!

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  49. This screams fall! Maple is really nice with this too.

  50. I LOVE acorn squash served up like this! So easy but so flavorful and delicious!

  51. I bought some acorn squash yesterday and this was exactly the recipe I had in mind. I may also have to add some maple syrup. Can't wait.

  52. YUM! I love the photo of the empty cast 🙂 Thanks for the recipe!