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Roasted Acorn Squash with Brown Sugar

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Roasted acorn squash with brown sugar, butter and cinnamon is a perfect fall side dish or great Thanksgiving side and so easy to prepare.

Roasted Acorn Squash with Brown Sugar
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.

Roasted Acorn Squash with Brown Sugar

Acorn squash is a winter squash with a sweet, yellow-orange flesh inside.

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.

Is acorn squash healthy?

Acorn squash is rich in antioxidants and fiber making it the perfect addition to a well balanced diet.

How To Know if Acorn Squash is Rip:

The easiest way to know of acorn squash is ripe is to look at the color. Acorn squash turns dark green when ripened.

Tips for making ahead and more:

  • If you want to make this for a crowd, just double or triple the recipe.
  • Refrigerate up to 4 days.
  • This can be made ahead and reheated in the oven when ready to eat.

acorn squash with cinnamon and butterroasted acorn squashacorn squash with brown sugar

More Squash Recipes:

Roasted Acorn Squash with Brown Sugar

5 from 6 votes
Roasted acorn squash with brown sugar, butter and cinnamon is a perfect fall side dish or great Thanksgiving side and so easy to prepare.
Course: Side Dish
Cuisine: American
Roasted Acorn Squash with Brown Sugar
Prep: 5 mins
Cook: 1 hr
Total: 1 hr 5 mins
Yield: 4 servings
Serving Size: 1 /2 squash


  • 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.
    acorn squash with brown sugar
  • 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.

Last Step:

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Serving: 1 /2 squash, Calories: 143 kcal, Carbohydrates: 34.5 g, Protein: 1.5 g, Fat: 2.5 g, Saturated Fat: 1 g, Sodium: 52.5 mg, Fiber: 3.5 g, Sugar: 12 g



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72 comments on “Roasted Acorn Squash with Brown Sugar”

  1. I’ve made this for years; only suggestion; use the butter! I love healthy alternative but not with this.

  2. The acorn squash was sooo good. I only used 1 squash as there is only 2 of use. My husband loved it. Will be baking again.

  3. This looks so yummy and would love to make it, but I am scared to as I cannot cut acorn squash if my life depended on it and was pretty sure I was going to sever my fingers. Last time it took me a full hour to cut it and that only with some help. I feel so silly as no one even mentions this as a problem What am I missing? How does everyone else do it?

      1. Thank you for your advise. Don’t have a microwave so should I put it in the oven for maybe 10 minutes instead?

  4. To make it easier to cut an acorn squash (or other winter squash), poke holes with a sharp fork or small knife into the squash (as you would for a baked potato) and microwave for 2 minutes. It will cook the outside just enough to make it easy to cut in half.

  5. 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.

  6. 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!

  7. Avatar photo

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

  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?

    1. 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!

      1. I am not strong enough to cut the raw squash in 1/2, so I pre-cook the whole squash in the microwave. After washing the squash, using a fork, holes are poked all over it. The squash is placed on or in a microwaveable dish and microwaved for 5 minutes which usually makes it soft enough to cut ni 1/2 and scoop out seeds. Cooking is then finished in the oven with what ever filling is desired.

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

  10. Avatar photo
    Christine Stokes

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

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

  12. 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.

  13. 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!

  14. 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! 🙂


  15. 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.

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

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

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

  19. 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!!

  20. 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.

  21. 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.

  22. 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.

  23. 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!

  24. 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.

  25. 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.

  26. 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! 🙂

  27. 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. 🙂

  28. Avatar photo
    Gina @ Skinnytaste

    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!

  29. Avatar photo
    Lynda and Jerry

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

  30. Avatar photo
    Gloria (The Little Red House with the White Porch)

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

  31. 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!

  32. Avatar photo

    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!

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

  34. Avatar photo
    A Canadian Foodie

    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!

  35. Avatar photo
    Tiffiny Felix

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

    1. 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

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  37. Avatar photo
    My Kitchen in the Rockies

    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.