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Easy Roasted Acorn Squash with Brown Sugar Butter

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This easy roasted acorn squash with brown sugar butter is a simple yet impressive side dish that’s perfect for weeknights or holidays. With just 10 minutes of prep, you get caramelized, tender squash glazed with a rich, sweet butter sauce that will have everyone coming back for seconds.

Ingredients

Scale
  • 2 medium acorn squashes (about 1.5 pounds each)
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 4 tablespoons unsalted butter
  • ¼ cup packed brown sugar (light or dark)
  • ½ teaspoon cinnamon (optional)
  • ⅛ teaspoon salt
  • Fresh thyme or sage leaves for garnish (optional)
  • Toasted pecans or walnuts for garnish (optional)
  • Drizzle of maple syrup for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
  2. Wash the acorn squashes well and pat them dry. Using a sharp chef’s knife, carefully cut each squash in half from stem to root end. Scoop out the seeds and stringy pulp with a spoon.
  3. Brush the cut sides and cavities of the squash with olive oil. Sprinkle with salt and pepper. Place the squash halves cut-side down on a parchment-lined baking sheet.
  4. Roast for 25 minutes until the squash is fork-tender.
  5. While the squash roasts, combine the butter, brown sugar, cinnamon (if using), and salt in a small saucepan. Warm over medium-low heat, stirring constantly, until the butter is melted and the sugar is dissolved (about 2-3 minutes). Remove from heat and set aside.
  6. Carefully remove the baking sheet from the oven. Using tongs, flip the squash halves over so they’re cut-side up. Brush the cavities and edges generously with the brown sugar butter mixture.
  7. Return the squash to the oven, cut-side up, and roast for another 10-15 minutes until the edges are caramelized and the butter mixture is bubbling. For extra caramelization, switch the oven to broil for the last 2 minutes, watching closely.
  8. Remove from the oven and let the squash rest for 5 minutes. Spoon any pooled butter mixture from the cavities back over the squash before serving.

Notes

For easier cutting, microwave the whole squash for 2 minutes to soften the skin. Don’t overcrowd the pan—use two baking sheets if needed. The brown sugar butter can be made up to a week in advance and stored in the fridge. For a dairy-free version, use coconut oil or vegan butter. For a savory version, skip the brown sugar and cinnamon and add minced garlic, fresh rosemary, and red pepper flakes to the melted butter.

Nutrition

Keywords: roasted acorn squash, brown sugar butter, easy side dish, fall recipe, Thanksgiving side, winter squash, caramelized squash

Find it online: https://goldensimmer.com/easy-roasted-acorn-squash-with-brown-sugar-butter/