Roasted Acorn Squash
We’ve made gourmet at-home meals pretty easy over the years, but this roasted acorn squash recipe could be the simplest yet! Quality cooking doesn’t have to be complicated and this is the perfect example of “less is more.”
It all starts with a fresh acorn squash, which you can find at almost any grocery store. Its mild buttery taste makes the veggie an across-the-board favorite. This is the perfect side dish for vegetarians. You can even make it vegan by using a no-dairy margarine!
A friendly reminder—the skin of an acorn squash can be quite tough. That, coupled with the fact that you’re cutting a spherical object, can lead to some painful kitchen mishaps.
Roasted Acorn Squash Recipe
- 2 acorn squashes
- 2 Tbsp unsalted butter, melted
- 1/4 cup brown sugar, light or dark
- Preheat oven to 350 degrees, line a baking sheet with parchment paper and spray with cooking spray. Cut the squash vertically into halves and remove the inner membranes and seeds with a spoon.
- Place the squash on the prepared baking sheet and sprinkle the inside with salt. Cover with foil and bake for 40 minutes.
- After 40 minutes, remove the squash from the oven and remove foil. Stir together the melted butter and brown sugar in a small bowl. Spoon the butter/sugar over the squash and spread evenly with the back of the spoon.
- Return the pan to the oven, uncovered, for an additional 20–25 minutes until the tops are nicely glazed and the squash is tender.
- For a bit more browning, broil them for 5 minutes.
- Remove from the oven and spoon any glaze from the pan back over the top of the squash. Transfer the squash to a serving dish and sprinkle with additional salt or brown sugar if desired. Enjoy!