This Roasted Acorn Squash will knock your socks off! With just a little butter, brown sugar, and cayenne pepper, you have a side dish everyone will love!
It’s Fall. That means
arguing talking calmly with your little kids about Halloween costumes. And also time to start thinking about green bean casseroles, apple pie, and turkey.
And squash. Acorn squash!
Just like its winter cousin, butternut squash, cutting it is less than enjoyable. Because, again, weirdly shaped and dense. But once you get it cut and scrape out the seeds and stringy pulp, you’re left with a blank canvas to do amazing things with. The world is your acorn squash oyster, friends!
I absolutely love it. Its center not only provides the perfect nook for stuffing, but it’s also conducive for puddles of melted butter to reside. Just a few simple pantry items can transform acorn squash into the most amazing roasted acorn squash ever. I’ve been known to eat an entire 2-pounder all by myself.
Cinnamon, honey, or maple syrup absorb into the orange flesh making it so sweet. More into savory? Okay. Try garlic, thyme, and rosemary. Or garlic, cumin, and lime juice. OR my favorite – a combo of brown sugar and cayenne pepper give you the sweet and spicy. Best of both worlds! So many different acorn squash recipes, that you’ll never get bored with it.
This Roasted Acorn Squash is perfect for your Thanksgiving feast, crazy easy to make, and can easily be doubled, tripled, or quadrupled.
If you can’t wait that long, do what I’ve been doing – it’s called lunch!
Other winter squash recipes we love!
- Stuffed Acorn Squash (with roasted grapes and caramelized onions)
- Stuffed Acorn Squash (with wild rice, dried cranberries, and pecans)
- Roasted Butternut Squash (with herbs and Parmesan)
- Roasted Spaghetti Squash (with onion, garlic, and Parmesan)
Roasted Acorn Squash with butter, brown sugar, and cayenne
- 1 1/2 pound acorn squash
- 1 tablespoon unsalted butter (, softened)
- 2 tablespoons brown sugar
- sprinkle of salt (, to taste)
- sprinkle of cayenne pepper (, to taste)
- Preheat oven to 400 degrees F.
- Wash and dry the squash, then carefully (but with some muscle!) cut in half along the ribs, lengthwise.
- With a spoon, scrape the seeds and pulp from each half; discard (or wash, dry, and roast the seeds with seasoning!)
- Spread the butter over the flesh of each half, then sprinkle with the sugar, salt, and cayenne.
- Place on a lined cookie sheet or in a baking dish with cut sides up.
- Bake for 50-60 minutes, or until tender when pierced with a fork or pairing knife.