Go Back
+ servings
A delicious and healthy roasted acorn squash.

Roasted Acorn Squash Recipe

Print Recipe
Available year-round, roasted acorn squash has a mild buttery taste that everyone will love. This side dish is perfectly salty and sweet.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 -6 servings
Calories 195
Author Cheryl Najafi

Ingredients

Instructions

  • 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!

Notes

Roasted acorn squash makes a delicious side for roasted turkey or chicken.

Nutrition

Calories: 195kcal | Carbohydrates: 36g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Cholesterol: 17mg | Sodium: 593mg | Potassium: 796mg | Fiber: 3g | Sugar: 13g