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Roasted Acorn Squash with Brown Sugar

Roasted acorn squash with brown sugar is baked cut side up until fork-tender, with browned edges and a buttery, lightly sweet finish. A simple 400°F roast brings out the squash’s natural flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Cut each acorn squash in half lengthwise.
  4. Scoop out the seeds and stringy fibers.
  5. Arrange the squash halves cut side up on the baking sheet.
  6. Brush the cut surfaces with the melted butter.
  7. Sprinkle with the brown sugar, salt, and pepper.
  8. Roast for 40 to 50 minutes, until the flesh is tender when pierced with a fork and the edges are browned.

Notes

For even roasting, arrange the squash halves in a single layer with space between them. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the squash can become watery. For a dairy-free swap, use melted dairy-free butter.