Butter and Brown Sugar Roasted Acorn Squash is the perfect winter treat, especially around the holidays!
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My mom used to make this awesome butter and brown sugar roasted acorn squash when we were kids. Now, she didn’t reserve this treat for the holidays, we had it all the time! Well, at least while the squash was in season. And I loved it! Soft roasted flesh, covered in salted butter and caramelized brown sugar….mmmmm.
I’ve made this squash for many years, but only made it for the boyfriend for the first time last year. He was not excited when I told him what we were having, but quickly changed his mind after one bite. And the best part? There are only 3 ingredients! It so easy and I love having my own person squash to
eat like a lady devour.
What is Acorn Squash?
Acorn squash is a winter squash with firm, ribbed, green outer skin and orange flesh. The seeds look just like pumpkin seeds, and can be roasted and eaten in the same way. In fact, the entire acorn squash is edible if you so desire. In addition to being delicious, it has many health benefits as it contains virtually no cholesterol or sodium, and is high in potassium, fiber and vitamin C. And last, but not least, the gourd-like appearance of the squash makes for a beautiful presentation when entertaining.
More great easy to make vegetable recipes:
How to Make Butter and Brown Sugar Roasted Acorn Squash
This recipe is extremely easy to make, tastes great and is fun to serve. It’s the perfect holiday treat! It serves 2 people, but can be easily doubled, tripled, etc. to make as many you need.
Preheat the oven to 375 degrees. While the over is heating, cut the acorn squash in half and remove the seeds (discard or roast the seeds – you will need more than 1 squash to have enough seeds to roast). Place the halves on a baking sheet (make sure the sheet has at least a small rim for any leakage) and make sure they sit upright and even. You may have to trim the bottom of the squash a little to make sure it sits evenly. If the squash tilts too much, the liquid could leak out while cooking.
Put 2 tbsp. of butter and 2 tbsp. of brown sugar in each squash. I prefer dark brown sugar in this recipe for its slight molasses-like flavor; however, light brown will also work just fine. Bake the squash for one hour or until flesh is soft. A larger squash may have to cook longer than an hour. After the first hour, check it in 10 minute increments until the flesh is soft.
Remove from oven and let cool for 5-10 minutes before serving.
To eat, carefully scrape the flesh off the sides and mix with the melted butter and brown sugar. Be careful not to punch a hole in the outer skin, otherwise you will lose all your sweet liquid. I get so disappointed when I punch a hole in my squash!
This roasted acorn squash is delicious baked in brown sugar and butter - perfect for a sweet and savory treat!
- 1 acorn squash
- 4 tbsp salted butter
- 4 tbsp dark brown sugar
Preheat the over to 375 degrees.
Cut the acorn squash in half, lengthwise and remove the seeds. Discard.
Place 2 tbsp. of butter and 2 tbsp. of brown sugar in each half.
Bake the squash for 1 hour, or until flesh is soft.
- Remove from the oven and let cool for 5-10 minutes before serving.
You may have to trim the bottom of the squash a little to make sure it sits evenly. If the squash tilts too much, the liquid could leak out while cooking.
If you’re looking for some other great recipes for the holidays, and you don’t want my free cookbook then I guess you’re out of luck. Just kidding, here are some other awesome recipes!
Pumpkin Cream Cheese Swirl Bread (only available in the cookbook)
Bacon Braised Brussels Sprouts (only available in the cookbook)