Get ready to transform an ordinary autumn vegetable into a mouthwatering masterpiece that will have your family and friends begging for seconds! This Roasted Acorn Squash with Brown Sugar and Butter is not just a side dish - it's a culinary experience that bridges the gap between comfort food and gourmet cooking. With just a few simple ingredients and easy steps, you'll create a stunning, caramelized delicacy that looks like it came straight from a professional kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 acorn squash, halved and seeded
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Carefully cut the acorn squash in half lengthwise using a sharp knife. Use a spoon to scoop out and discard the seeds and stringy pulp, creating a clean cavity in each squash half.
- Place the squash halves cut-side up on the prepared baking sheet. If the squash halves are wobbling, you can create a small flat surface by cutting a thin slice from the bottom to help them sit stable.
- In a small microwave-safe bowl, melt the butter completely. Mix in the brown sugar and ground cinnamon until well combined.
- Brush the inside of each squash half generously with the butter-sugar mixture. Sprinkle a pinch of salt over each half to enhance the flavors.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender when pierced with a fork and the edges are golden brown and caramelized.
- Remove from the oven and let cool for 5 minutes. The squash will be extremely hot, so allow it to rest before serving.
- Serve warm, drizzling any remaining butter mixture over the top of the squash halves just before serving.
Tips
- Choose a ripe acorn squash: Look for a squash with deep, matte coloring and no soft spots or blemishes.
- Cutting tip: If you struggle cutting the squash, microwave it whole for 2-3 minutes to soften slightly, making it easier to slice.
- Maximize flavor: For extra depth, consider adding a pinch of nutmeg or a drizzle of maple syrup alongside the brown sugar.
- Serving suggestion: This dish pairs beautifully with roasted chicken, pork tenderloin, or as a stunning vegetarian main course.
- Make-ahead friendly: You can prepare the squash and butter mixture up to a day in advance, refrigerating until ready to roast.
- Watch caramelization: Keep an eye on the squash in the final 5-10 minutes of roasting to prevent burning while achieving that perfect golden-brown color.
Nutrition Facts
Calories: 106kcal
Carbohydrates: 15g
Protein: 1g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 15mg
