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Sweet and savory, this brown sugar roasted acorn squash is an easy side dish for any night of the week! You only need a few simple ingredients for a tender, caramelized, and flavorful vegetable dish.
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You guys. THIS is the must-make recipe for the season! After all, how could you possibly go wrong with a sweet and tender roasted acorn squash that has just the right amount of subtle, brown sugar and butter glaze?!
I just wish that eating veggies could always taste this good!
Ingredients
This is just a quick overview of the ingredients that you’ll need for this easy roasted acorn squash recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Acorn squash: the recipe calls for two acorn squash, but you can cut the ingredients in half for a smaller portion, or double all of the ingredients to serve a larger group.
- Butter: gives the squash rich flavor, helps to prevent it from sticking to the pant, and aids in browning and caramelization.
- Brown sugar: for a hint of sweetness and a crisp, caramelized exterior.
- Salt: to enhance the other ingredients.
How to Cut an Acorn Squash for Roasting
There’s no need to peel the acorn squash, because the skin is completely edible once it’s baked. Slice the acorn squash in half, and scoop out the seeds.
Turn the acorn squash cut-side-down on the board and slice into 1- 1.5-inch pieces. Trim off the stem, too!
How to Bake Acorn Squash in the Oven
This simple process only requires about 5 minutes of hands-on prep time! The oven does the rest of the work, and the end result is an amazingly delicious side dish that works for holidays like Thanksgiving or Christmas, as well as for your average weeknight dinner.
You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Arrange the acorn squash slices on a greased baking sheet.
- Brush with melted butter, and sprinkle with brown sugar and salt.
- Bake for about 45 minutes, flipping halfway through and brushing the opposite sides with extra butter, brown sugar, and salt. Easy peasy!
The roasted acorn squash slices come out of the oven tender on the inside and crispy on the outside. The butter and brown sugar help the squash caramelize in the oven, giving it the BEST texture and flavor!
If you like your acorn squash even darker, simply leave it in the oven longer.
Can you eat the skin of roasted acorn squash?
YES! Definitely do not worry about peeling your acorn squash. The skin gets nice and tender in the oven, so it’s completely edible!
For a “fancy” touch, I like to garnish the roasted acorn squash with chopped, toasted pecans and/or fresh herbs like thyme or parsley. That’s completely optional, though!
Either way, you only need about 5 MINUTES (maybe 10, at the most) to prepare the squash. The oven does the hard work so that you can focus on the rest of your meal (or the other items on your to-do list).
Oh, and this is a great way to convince your kids (or your husbands, ahem…) that winter squash is in fact a truly delicious way to squeeze in an extra serving of veggies! Again, you just can’t go wrong with a sweet, buttery dessert-like “vegetable.”
How to Roast Acorn Squash Seeds
- Preheat the oven to 275 degrees F.
- Wash acorn squash seeds in water, and pat dry.
- Place the dry seeds in a small bowl. Toss with olive oil (as much as you need to coat the seeds; the amount will vary depending on how many seeds you have); season with salt.
- Spread seeds in a single layer on a foil-lined baking sheet that has been sprayed with cooking spray.
- Roast for 15 minutes, or until the seeds begin to pop. Allow the seeds to cool on the tray before serving.
More Winter Squash Recipes to Try
Roasted Butternut Squash Soup
1 hour hr 25 minutes mins
Stuffed Acorn Squash with Sausage and Apples
30 minutes mins
Easy One-Bowl Pumpkin Bread
2 hours hrs 10 minutes mins
Brown Sugar Roasted Acorn Squash
Ingredients
- 2 acorn squash
- 2 tablespoons salted butter, melted
- 2 tablespoons light brown sugar
- ¼ teaspoon salt, or more to taste
- Optional garnish: chopped toasted pecans; fresh thyme or fresh parsley
Instructions
- Preheat oven to 350°F. Line a baking sheet with foil or parchment and spray with nonstick spray. Set aside. Slice squash in half. Scoop out the the seeds. Place squash flat side down on a cutting board and slice into 1 – 1 ½-inch slices.
- Arrange slices in a single layer on the prepared baking sheet. Brush the top of each slice with half of the melted butter. Sprinkle with half of the brown sugar and season with salt, to taste.
- Bake for approximately 45 minutes, or until squash is caramelized and tender. Halfway through the baking time, flip the squash over; brush with remaining melted butter, sprinkle with remaining brown sugar, and season with additional salt.
- Garnish roasted acorn squash with chopped, toasted pecans and fresh herbs, if desired. Remember, the skin is edible!
Notes
- Preheat the oven to 275 degrees F.
- Wash acorn squash seeds in water, and pat dry.
- Place the dry seeds in a small bowl. Toss with olive oil (as much as you need to coat the seeds; the amount will vary depending on how many seeds you have); season with salt.
- Spread seeds in a single layer on a foil-lined baking sheet that has been sprayed with cooking spray.
- Roast for 15 minutes, or until the seeds begin to pop. Allow the seeds to cool on the tray before serving.
Nutrition
This post was originally published in October, 2015. It was updated in October, 2018.
Ok, this looks so amazing, I’d totally eat this for dessert even! I bet this yummy squash would be the first dish to disappear on Thanksgiving! Yum!!
Thanks, Anna! Yep — it’s definitely good enough to enjoy for dessert! 🙂
What a totally decadent and delicious way to fix Acorn Squash!! I’m pining so I can come back and make this for the big Turkey Dinner!!
Thanks so much for the pin, Noel! I’m so glad that you might try it! 🙂
Wowee wow wow wow. This looks like dessert! And any dinner/dessert combo in one is a huge YES in my book (major sweet tooth over here). Amazing Blair!
Thanks, Chrissa! I totally agree — dessert disguised as veggies is always a WIN! 🙂
These pictures are so gorgeous and I just LOVE acorn squash! Thank you for sharing this recipe, pinning for later.
Thanks so much, Sara! 🙂
I made this today, it came out great. Thanks for sharing your recipe. 🙂
Great! Thanks, Vickie!
Excellent! It was a tasty hit with my whole fam. My husband had 4 servings he liked it so much!
We’re so glad it was such a hit!
Can I make this in advance and freeze it?
Hi, Marian! Yes, I think so — although I’ve never tried that myself. In general, cooked squash should freeze fine, though. 🙂