Easy Roasted Acorn Squash

4.42 from 48 votes

My roasted acorn squash is a true fall favorite with its sweet, caramelized brown sugar coating.

Prep Time5

Cook Time40

Total Time45

Course: Side Dishes

Cuisine: American

Servings: servings

Calories: 130kcal

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!

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.