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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 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
- Total Time: 60 minutes
- Yield: 6 servings 1x
Description
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.
Ingredients
- 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!
Notes
Serve as an easy weeknight side dish with chicken.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: side dishes
- Method: bake
- Cuisine: thanksgiving
Keywords: roasted acorn squash, how to cook acorn squash, acorn squash recipes
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Holly
So delicious..tastes like dessert
★★★★★