Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Roasted Acorn Squash with Brown Sugar and Cinnamon Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 148 reviews
  • Author: Villerius
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Roasted Acorn Squash with Brown Sugar recipe delivers a sweet and savory side dish that’s perfect for cozy meals. The acorn squash halves are buttered, sprinkled with brown sugar and cinnamon, then baked until tender and caramelized, making for a comforting autumn treat.

Ingredients

Scale

Squash

  • 2 acorn squash, halved and seeds removed

Toppings

  • 2 tbsp whipped butter (or coconut oil, or vegan butter)
  • 4 tbsp brown sugar
  • Dash of ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for roasting the squash.
  2. Prepare Squash Halves: Rub about 1/2 tablespoon of whipped butter evenly over the flesh side of each acorn squash half, coating both sides to add richness.
  3. Add Toppings: Sprinkle the brown sugar evenly over the buttered squash halves, then dust with a dash of ground cinnamon for warm flavor.
  4. Arrange in Baking Dish: Place the squash halves cut-side up in a baking dish. Pour 1/4 cup of water into the bottom of the pan to help steam and keep them moist during baking.
  5. Bake Covered: Cover the baking dish loosely with foil or a lid and bake for 50 minutes, allowing the squash to soften and infuse with flavors.
  6. Finish Baking Uncovered: Remove the cover and bake for an additional 10 minutes to caramelize the brown sugar and create a slightly crispy top.
  7. Cool and Serve: Take the squash out of the oven and let it cool slightly before serving warm as a delightful side dish.

Notes

  • You can substitute butter with coconut oil or vegan butter for a dairy-free option.
  • Adjust brown sugar amount to taste if you prefer less sweetness.
  • Adding a pinch of salt can balance the sweetness if desired.
  • Use a fork to check tenderness; squash should be soft when done.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely.

Nutrition

  • Serving Size: 1/2 acorn squash half
  • Calories: 160
  • Sugar: 12g
  • Sodium: 35mg
  • Fat: 6g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 5g
  • Protein: 2g
  • Cholesterol: 15mg

Find it online: https://emilyscook.com/roasted-acorn-squash-with-brown-sugar-and-cinnamon-recipe/