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Roasted Acorn Squash with Brown Sugar

Roasted acorn squash with brown sugar is brushed with melted butter and roasted until the flesh is tender. The brown sugar adds a lightly sweet, buttery finish to this simple side dish.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 acorn squash medium, about 1 1/2 pounds each
  • 2 tbsp unsalted butter melted
  • 2 tbsp light brown sugar packed
  • 0.5 tsp kosher salt
  • 0.13 tsp ground black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F and set out a rimmed baking sheet.
  2. Cut each squash in half lengthwise.
  3. Scoop out the seeds and stringy pulp.
  4. Arrange the squash halves cut-side up on the baking sheet.
  5. Stir together the melted butter, brown sugar, salt, and pepper.
  6. Brush the mixture over the cut surfaces of the squash.
  7. Roast for 40 to 50 minutes, until the flesh is tender when pierced with a knife.
  8. Rest for 5 minutes before serving.

Notes

For the most even roasting, arrange the squash halves cut-side up with space between them. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the squash may become watery. For a dairy-free version, replace the butter with olive oil.