Easy Roasted Acorn Squash
My roasted acorn squash is a true fall favorite with its sweet, caramelized brown sugar coating.
Equipment
Ingredients
- 2 acorn squash
- 2 tablespoons brown sugar
- 2 tablespoons butter melted
- 1/4 teaspoon cinnamon
- small pinch of salt
Instructions
- Preheat the oven to 400 degrees F.
- Halve the acorn squashes, and remove the stems, pulp, and seeds.
- Mix together the melted butter, brown sugar, and cinnamon in a small bowl.
- Place the acorn squash on a baking sheet cut side up then 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 halves.
- Roast the acorn squash in the oven for 40-50 minutes until a fork is able to pierce through it easily.
- Remove it from the oven, let sit for 2 minutes, then enjoy!
Notes
- Look for an acorn squash that has an orange spot on it, along with its mostly green skin with no soft spots. This gives the best sweet flavor.
- Use a strong, sharp knife to cut the squash. Using a dull knife can be unsafe.
- To help the squash sit flat on the baking sheet, turn the squash sideways on a cutting board and cut half an inch off the bottom half before adding the butter mixture. This keeps the squash level so the butter mixture doesn’t run off the sides.
- To check for doneness, poke the squash with a fork to make sure it’s nice and tender. Larger squashes will take longer than smaller ones.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1Calories: 130kcalCarbohydrates: 20gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 15mgSodium: 84mgFiber: 5gSugar: 5g
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.
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