Side
Brown Sugar Roasted Acorn Squash
Acorn squash halves baked with butter, brown sugar and a pinch of cinnamon until spoon-tender.
⏱ 1 hr (10 min prep, 50 min cooking)
🍽 Serves 4 · 1/2 squash
kid friendlybudget
vegetariangluten free
ContainsMilk. Check the labels on what you buy; brands differ.
Ingredients
Squash
- 2 Acorn squash, halved through the stem and seeded
- 2 tbsp Butter, salted, softened
- 2 tbsp Brown sugar
- ¼ tsp Ground cinnamon
- ¼ tsp Table salt
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: rimmed baking sheet or baking dish, large sharp knife, spoon.
- Heat the oven to 400°F. To halve the squash safely, set it on a damp towel so it does not roll and cut with a large knife.
- Score the flesh in a crisscross pattern without cutting through the skin. Set the halves cut side up on the pan.
- Spread the butter in the halves and sprinkle with the brown sugar, cinnamon and salt.
- Bake 45 to 55 minutes, until a knife slides in easily and the tops are glazed. Spoon the buttery syrup over the flesh before serving.
Make aheadBake up to 3 days ahead and reheat in the oven or microwave.
❄️ FreezerScoop the cooked flesh, mash and freeze up to 3 months for best quality.
↺ LeftoversMash the flesh and stir into oatmeal, or spread on toast with a little salt.
🧒 With kidsKids can scoop out the seeds with a spoon and sprinkle the sugar.
Dairy-free swapUse coconut oil or olive oil instead of butter.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.