One of my favorite recipes to make every year is this Roasted Acorn Squash with Brown Sugar and Cinnamon.
When I think of food in the fall and winter months, my first thought comes to winter squash. It’s one of those vegetables that is special to that time of year.
That’s why I had to share my recipe of baked acorn squash halves because I know you’ll enjoy it just as much as I do.
It’s a great dish to get in your healthy vegetables during the holidays like Thanksgiving and Christmas.
The butter paired with the brown sugar and cinnamon creates a sweet flavor that bakes into the acorn squash and keeps it coming every bite.
How to Make Roasted Acorn Squash
Preheat your oven to 400 degrees.
Cut each acorn squash in half. I like to take about a half-inch off the tops and bottoms to remove the stem as well.
Remove the seeds from the acorn squash using a melon baller or spoon. I find a melon baller works much better as it can cut into the squash better.
Place the acorn squash halves onto a baking sheet with the cut side up.
Mix together the melted butter, brown sugar, and cinnamon into a bowl and stir to combine. Baste onto the acorn squash around the rims and inside of it until all the butter mixture is gone.
There will be a puddle of the butter mix inside the acorn squash. This will remain inside it after it has been baked, so it’s important to have the squash sitting level so it will not tip over.
I have included a tip to keep the acorn squash level below.
Sprinkle a small pinch of salt on top of the squash for flavor. This will bring out the sweet flavor of the brown sugar and complement the acorn squash as well.
Bake the acorn squash for 40-50 minutes inside the oven, until easily pierced with a fork.
Remove the roasted acorn squash from the oven, let cool for about 2 minutes, then enjoy!
My Roasted Acorn Squash Won’t Sit Level on the Baking Pan. How Do I Fix This?
There is an easy trick I love using to keep the acorn squash steady.
Before placing the butter mixture onto the acorn squash, turn the acorn squash sideways on a cutting board. Using a sharp knife, cut just a half an inch off the bottom of the half of the squash.
Be careful not to cut much more than half an inch to avoid cutting a hole into the squash.
Now place the acorn squash onto a baking sheet and it will sit flat.
Can You Eat the Skin of an Acorn Squash?
Acorn squash skin is completely edible when roasted. It comes down to preference if you would like to eat the skin on the squash.
I personally skip the skins and eat the flesh of the squash.
The seeds are also edible when roasted like pumpkin seeds inside an oven or air fryer.
What Color is an Acorn Squash?
Ripe acorn squash will be a dark green color with a wilted looking stem. If part of the acorn squash has had contact with the ground, that section will turn a yellow or orange color.
Both completely dark green squashes and ones with yellow and orange are ripe and can be eaten.
The inside of acorn squash is an orangish-yellow color. A not yet ripened acorn squash may be a pale-yellow color. These are edible but will not be as sweet as a truly ripened squash.
When is Acorn Squash in Season?
Acorn squash is considered one of the many varieties of winter squash. It is in season from early fall through the winter.
It’s a perfect side dish or addition to the main dish through the holiday season.
I find acorn squash to be the sweetest of all winter squashes and enjoy eating it with maple syrup, brown sugar, and even filled with macaroni and cheese.
More Squash Recipes
- Mac and Cheese Stuffed Acorn Squash
- Air Fryer Acorn Squash
- Acorn Squash Slices with Maple Syrup
- 5 Ingredient Squash Casserole
- Air Fryer Butternut Squash
- Air Fryer Squash
- 2 acorn squash
- 2 tablespoons brown sugar
- 2 tablespoons butter, melted
- 1/4 teaspoon cinnamon
- small pinch of salt
- Halve the acorn squashes and remove pulp and seeds.
- Mix together the melted butter, brown sugar, and cinnamon.
- Place the acorn squash on a baking sheet cut side up.
- Baste the butter mixture onto acorn squash (there will be a puddle inside the acorn squash).
- Sprinkle a small pinch of salt on top of the acorn squash.
- Roast the acorn squash for 40-50 minutes until a fork is able to pierce through it easily.
- Remove from the oven, let sit for 2 minutes, then enjoy!
Amount Per Serving: Calories: 130Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 84mgCarbohydrates: 20gFiber: 5gSugar: 5gProtein: 1g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.