Description
Roasted Brown Sugar Acorn Squash brings sweet autumn comfort straight from the kitchen, melting butter and brown sugar into tender golden slices that make dinner feel like a warm embrace.
Ingredients
Scale
Primary Ingredients:
- 2 medium acorn squashes
Supporting Ingredients:
- ¼ cup dark brown sugar
- 2 tablespoons (30 ml) unsalted butter
Seasoning:
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Slice the acorn squashes precisely in half lengthwise, removing seeds and creating a clean cavity for the sweet filling.
- Combine ¼ cup dark brown sugar, 2 tablespoons softened unsalted butter, 1 teaspoon ground cinnamon, and ¼ teaspoon salt in a small mixing bowl, blending until your mixture becomes smooth and uniform.
- Distribute the brown sugar mixture evenly across the four squash halves, ensuring each section receives a generous coating that reaches the edges.
- Arrange the filled squash halves on a parchment-lined baking sheet, positioning them with the cut sides facing upward.
- Slide the baking sheet into a preheated 400°F (200°C) oven, allowing the squash to roast for 35-40 minutes until your knife slides through the flesh with minimal resistance.
- Remove the squash from the oven and let it rest for 3-5 minutes, then transfer to serving plates and drizzle any caramelized brown sugar mixture from the baking sheet over the top.
Notes
- Selecting ripe acorn squash ensures the best flavor and texture for this sweet side dish.
- Cut squash halves carefully and scoop seeds completely to create a smooth surface for the brown sugar mixture.
- For a dairy-free version, swap butter with coconut oil or olive oil to maintain richness and caramelization.
- Adjust roasting time based on squash size, checking tenderness with a fork to prevent overcooking and maintain a creamy interior.
- Prep Time: 10 minutes
- Cook Time: 30-40 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 139 kcal
- Sugar: 14 g
- Sodium: 73 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 4 g
- Protein: 1 g
- Cholesterol: 7 mg