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Roasted Acorn Squash with Brown Sugar

Roasted acorn squash with brown sugar bakes until fork-tender, with browned edges and buttery, sweet centers. Each squash half is filled with butter, brown sugar, and a pinch of kosher salt before roasting.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 acorn squash medium
  • 2 tbsp unsalted butter cut into 4 pieces
  • 4 tbsp light brown sugar packed
  • 0.25 tsp kosher salt

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Halve the 2 medium acorn squash lengthwise and scoop out the seeds and stringy flesh.
  4. Arrange the squash halves cut-side up on the baking sheet.
  5. Place 1 piece of butter in each cavity.
  6. Place 1 tablespoon brown sugar in each cavity.
  7. Divide the 1/4 teaspoon kosher salt among the cavities, using a pinch in each.
  8. Roast for 45 to 55 minutes, until the flesh is fork-tender and the edges are browned.

Notes

For evenly tender squash, choose halves of similar size. Refrigerate leftovers in an airtight container for 3 to 4 days; freeze for up to 3 months. For a dairy-free version, use a plant-based butter substitute.