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Learn How to Roast Acorn Squash in just a few easy steps. With a little (a lot) butter and brown sugar, this roasted acorn squash recipe is incredibly easy to make and the ultimate sweet and savory side dish!
This was originally published in November 2017. It has been updated with improved content and photos.
My mom used to make this awesome butter and brown sugar roasted acorn squash when we were kids.
Soft roasted flesh, covered in salted butter and caramelized brown sugar….mmmmm. It’s hard to say no to such deliciousness.
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.
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.
Why This Recipe Works
- Roasting whole halves of the squash makes for a beautiful presentation for dinner parties or gatherings;
- The butter and brown sugar add a perfect combination of rich sweetness to the squash;
- The recipe is mostly hands off, which means more time for napping and Netflix;
- Again, butter, brown sugar, napping and Netflix.
Step By Step Instruction
Preheat the oven to 375F 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.
Put 2 tbsp. of butter and 2 tbsp. of brown sugar in each squash.
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 (use a fork to test doneness – if the fork pierces the flesh easily, it is done).
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. And let me tell you, that is always so disappointing.
Expert Tips
- If you use unsalted butter, add 1/8 teaspoon of salt to each squash half – the salt helps bring out the flavor of the squash and sugar;
- Pierce the inside flesh of the squash to determine doneness – if squash can be easily pierced it is done. Do not pierce through the skin as your roasting liquid will leak out.
- 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.
- If you do lose the liquid, heat 2 tablespoons of butter and 2 tablespoons of brown sugar in a bowl. Scoop the flesh and mix with the butter mixture – and you’re set!
Frequently Asked Questions
- How to tell if an acorn squash is ripe/how to pick a good acorn squash? Read these tips for choosing winter squash from The Kitchn.
- How do you cut and acorn squash? For this recipe, use a very sharp knife or a cleaver and cut it straight down, opposite of the ridges. Wrap your non-cutting hand in a towel and hold one side as you cut down the middle. Be very careful as it can be dangerous to cut squash, hence the towel.
- Can you eat the skin of acorn squash? You can definitely eat the skin! Depending on the squash, some may have tougher skins than others, but you can eat it. However, I tend to not eat it just because it can be a little tough sometimes.
- How long will acorn squash last? A raw, uncut acorn squash should last several weeks in a cool dry place. Once roasted, it will last about 3-5 days in the fridge in a covered container.
- Can you freeze acorn squash? Acorn squash can be frozen after it is roasted, however, I don’t recommend freezing the whole half. Scoop out the flesh and butter mixture into a freezer safe container and freeze it like that. It should last for about 3 months in the freezer.
- What if all my liquid leaks out? That is a sad event. However, if you want the same flavor, heat 2 tablespoons of butter and 2 tablespoons of brown sugar in a bowl. Scoop the flesh and mix with the butter mixture – and you’re set!
More Favorite Squash Recipes
- Roasted Winter Vegetables;
- Butternut Squash Stuffing;
- Curry Pumpkin Soup;
- Roasted Butternut Squash Soup;
- Calabacitas Recipe.
All the FALL Recipes!!
- Cranberry Chutney;
- Oyster Stuffing Recipe;
- Pumpkin Pie Bars;
- Homemade Pumpkin Puree;
- Pumpkin Souffle;
- Pumpkin Scones.
Did you make this roasted acorn squash? Rate the recipe and leave a comment to let me know how it turned out!
How to Roast Acorn Squash (Roasted Acorn Squash)
Ingredients
- 1 acorn squash
- 4 tbsp salted butter
- 4 tbsp brown sugar
Instructions
- 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 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 (use a fork to test doneness - if the fork pierces the flesh easily, it is done).
- 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, being careful not to punch a hole in the outer skin.
Expert Tips:
- If you use unsalted butter, add 1/8 teaspoon of salt to each squash half - the salt helps bring out the flavor of the squash and sugar;
- Pierce the inside flesh of the squash to determine doneness - if squash can be easily pierced it is done. Do not pierce through the skin as your roasting liquid will leak out.
- 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.
- If you do lose the liquid, heat 2 tablespoons of butter and 2 tablespoons of brown sugar in a bowl. Scoop the flesh and mix with the butter mixture - and you're set!
Nutrition
