Description
This simple and comforting Acorn Squash recipe features tender, sweet roasted squash halves baked with butter and brown sugar for a deliciously soft and caramelized flavor. Perfect as a cozy side dish for fall and winter meals.
Ingredients
Scale
Ingredients
- 1 medium acorn squash, halved and seeded
- 2 tablespoons brown sugar
- 1 tablespoon butter
Instructions
- Gather Ingredients: Collect all the ingredients you need – acorn squash, brown sugar, and butter – to prepare your dish efficiently.
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for roasting the squash.
- Bake Squash Halves: Place the acorn squash halves cut-side down on a cookie sheet and bake them in the preheated oven for 30 to 45 minutes until the flesh begins to soften.
- Prepare Stuffed Squash: Remove the squash from the oven. Transfer one half of the squash cut-side up onto a deep baking dish, then spoon 1 tablespoon of butter and 2 tablespoons of brown sugar into the cavity of this half.
- Seal Squash: Place the other squash half cut-side down over the stuffed half to create a seal, trapping heat and flavor inside.
- Continue Baking: Return the sealed squash to the oven and bake for an additional 30 minutes until the flesh is completely soft and tender.
- Serve: Carefully remove from the oven and serve the warm, sweet acorn squash immediately for the best flavor and texture.
Notes
- Choose medium-sized acorn squash for uniform cooking and ease of handling.
- Adjust the amount of brown sugar for preferred sweetness or substitute with maple syrup for a different flavor.
- To test for doneness, poke the squash with a fork; it should easily pierce through the flesh.
- Carefully handle hot squash halves when removing from the oven to avoid burns.
Nutrition
- Serving Size: 1/2 acorn squash with butter and brown sugar
- Calories: 180
- Sugar: 10g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 20mg
