Sweet and savory, this healthy 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!

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!

How do I 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.

First, let's start with the acorn squash...

How do you 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!

Place the acorn squash slices on a baking sheet that has been lined with foil and lightly misted with cooking spray.

Brush the top of the acorn squash with melted butter and sprinkle with brown sugar and salt.

Bake the acorn squash in a 350-degree F oven for about 45 minutes. Halfway through the cooking time, be sure to flip over the slices and brush the other sides with 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."

Ready for a bonus tip?

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.

Looking for other great sides to enjoy this season? Try these favorites:

• Orange Cranberry Corn Muffins
• Southern Sweet Potato Casserole with Pecans
• Slow Cooker Southern Green Beans
• 3-Ingredient Cheesy Potato Casserole
• Southern Cornbread Stuffing

This post was originally published in October, 2015. It was updated in October, 2018.