Sweet and savory, this healthy Brown Sugar Roasted Acorn Squash is an easy side dish for any night of the week! 

Total Time: 50 minutes

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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

Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!

5 from 2 votes

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Brown Sugar Roasted Acorn Squash

Sweet and savory, this healthy Brown Sugar Roasted Acorn Squash is an easy side dish for any night of the week! 

Course Side Dish

Cuisine American

Keyword acorn squash recipe, roasted acorn squash

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 people

Calories 159 kcal

Author Blair

Ingredients

• 2 acorn squash
• 2 Tablespoons butter, melted
• 2 Tablespoons brown sugar
• ¼ teaspoon salt or more, to taste
• Optional garnish: chopped toasted pecans; fresh thyme or fresh parsley

Instructions

1. Preheat oven to 350 degrees F. Line a baking sheet with foil or parchment and spray with nonstick spray. Set aside.

2. Slice squash in half. Scoop out the the seeds. Place squash flat side down on a cutting board and slice into 1 - 1.5-inch slices.

3. 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.

4. 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. 

5. Garnish roasted acorn squash with chopped, toasted pecans and fresh herbs, if desired. Remember, the skin is edible!

Recipe Notes

Cooking Just for Two? Cut the ingredients in half and just roast 1 acorn squash. The rest of the cooking instructions remain the same.

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.

Nutrition Facts

Brown Sugar Roasted Acorn Squash

Amount Per Serving (1 /4 of the roasted acorn squash)

Calories 159 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 15mg5%

Sodium 203mg9%

Potassium 747mg21%

Carbohydrates 28g9%

Fiber 3g13%

Sugar 5g6%

Protein 1g2%

Vitamin A 965IU19%

Vitamin C 23.7mg29%

Calcium 76mg8%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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