Description
Warm, caramelized, and tender, this Roasted Acorn Squash is the ultimate cozy side dish or vegetarian main. With hints of brown sugar, herbs, and butter, it’s a fall favorite you’ll want to make again and again.
Ingredients
Scale
- 2 medium Acorn Squash, halved and seeds removed
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Brown Sugar
- 1/2 teaspoon Cinnamon (optional)
- 2 tablespoons Unsalted Butter
- Fresh Thyme or Rosemary, a few sprigs (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, mix olive oil, salt, pepper, and cinnamon if using.
- Place the acorn squash halves cut-side up on the prepared baking sheet.
- Brush the inside of each squash with the oil mixture. Sprinkle with brown sugar and place a small piece of butter in each hollow center. Add herbs if desired.
- Flip the squash cut-side down and roast for 25–30 minutes.
- Flip them back up and roast another 10–15 minutes until fork-tender and caramelized.
- Let the squash rest for 5 minutes before serving to soak up the buttery glaze.
- Serve warm as is or scoop out the flesh and mash if desired.
Notes
- Use parchment paper to prevent sticking and for easy cleanup.
- Try maple syrup or honey as an alternative to brown sugar for a different sweetness.
- For a vegan version, use plant-based butter or drizzle with tahini after roasting.
Nutrition
- Serving Size: 1 squash half
- Calories: 190
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 10mg