Name: Roasted Acorn Squash
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Cuisine: thanksgiving
Ingredients: 1 acorn squash; 3 tablespoons salted butter; 1/2 cup of brown sugar; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/8 teaspoon salt; 2 sheets of aluminum foil

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This roasted acorn squash recipe is absolutely delicious and the perfect Fall side dish idea. Roasted acorn squash is a must have recipe at my Thanksgiving feast, as it perfectly compliments all the savory items on my plate as well as those tart cranberries. It adds the sweetness I need before dessert.

roasted acorn squash cut in half filled with brown sugar butter mixture

Roasted Acorn Squash Recipe tutorial:

Servings: 4 to 6

Time to Prep & Bake: 5 minutes to prep, 55 minutes in the oven, 60 minutes total

Ingredients for Roasted Acorn Squash:

1 acorn squash
3 tablespoons salted butter
½ cup of brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon salt
2 sheets of aluminum foil

How to Make It:

Preheat oven to 400 degrees.
Start by cutting the acorn squash in half lengthwise. This is harder than it looks, so be careful and take your time.
Scoop out all the seeds and discard. It's like Halloween pumpkin carving all over again.
Melt the butter over the stove or in a microwave and add into a medium sized bowl.
Into your butter bowl, add brown sugar, cinnamon, nutmeg and salt and stir.
Fill your halved acorn squashes with the mixture (just divide it as equally as you can)
Lay each halved squash on a piece of the foil and carefully wrap up the squash. You want to get it pretty secure here, so you don't end up with a major hot mess in the oven. Think of the squash as a bowl, and don't tip out any of the brown sugar mixture.
Place into the oven the same way. If you are worried about the mixture spilling out, you can use a casserole dish or cookie sheet to place the acorn squash in.
Bake for 55 minutes.
Unwrap the foil carefully and allow to cool for 10 minutes.
You can cut gridlines in the squash if desired, but do this delicately without cutting through the skin and allowing the mixture to leak out.
Time to serve!

Roasted Acorn Squash

★★★★★

5 from 1 reviews

Author: Tara Smithson
Total Time: 60 minutes
Yield: 6 servings 1x

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Description

Ingredients

Scale

1 acorn squash
3 tablespoons salted butter
½ cup of brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon salt
2 sheets of aluminum foil

Instructions

Preheat oven to 400 degrees.
Start by cutting the acorn squash in half lengthwise. This is harder than it looks, so be careful and take your time.
Scoop out all the seeds and discard. It's like Halloween pumpkin carving all over again.
Melt the butter over the stove or in a microwave and add into a medium sized bowl.
Into your butter bowl, add brown sugar, cinnamon, nutmeg and salt and stir.
Fill your halved acorn squashes with the mixture (just divide it as equally as you can)
Lay each halved squash on a piece of the foil and carefully wrap up the squash. You want to get it pretty secure here, so you don't end up with a major hot mess in the oven. Think of the squash as a bowl, and don't tip out any of the brown sugar mixture.
Place into the oven the same way. If you are worried about the mixture spilling out, you can use a casserole dish or cookie sheet to place the acorn squash in.
Bake for 55 minutes.
Unwrap the foil carefully and allow to cool for 10 minutes.
You can cut gridlines in the squash if desired, do this delicately without cutting through the skin and allowing the mixture to leak out.
Time to serve!