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)
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Roasted Acorn Squash with butter, brown sugar, and cayenne
Ingredients
- 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
Instructions
- 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.
Susan says
I use butter, brown sugar, cinnamon & nutmeg
Fazia says
I just made this and it is awesome. Super super delicious.
Thank you Amy!
Linda says
I love squash! Acorn being my all time favorite. Sadly my daughter and I are the only ones that that like it. More for us tho.
Leanne says
Sounds delicious. A must try. Thanks
Patty says
We always cut them in half… put butter, onions, ham (just your favorite lunch meat) top with cheese and bake on 375 for 30 minutes! You can add any other veggies too like mushrooms.
Geri says
Having some tonight.
Adrienne Spencer says
I love acorn squash and have it quite often, I like mine baked in the oven with butter and lemon..
Bryan Coates says
My wife and I have an acorn squash regularly throughout the year. Cut in half, remove seeds, slather with lots of butter, cover each half loosely with shrink wrap, pop it into the microwave for 8 – 10 minutes, and enjoy. I like your idea about the brown sugar and cayenne pepper, though.
KRISTINE K VINCENT says
I like to cut my acorn squash in half, lay the halves in my crockpot in a little bit of water & by dinner i have delicious buttery brown sugared yumminess! Cook on low 4hrs.
Eliana says
This looks so perfect for this time of year! And of course, delicious too.
lo says
So tell me, dear Amy – I’m always a skeptic when adding sugar to squash recipes, since they’re so lovely on their own (now the butter, I ALWAYS put the butter in there)… these aren’t too sticky sweet??
Amy says
I am a sugar whore, so take this with a grain of salt (snort) – the cayenne really balances out the sweetness. Each bite gives you the sweet, but then bam! you get a great kick from the heat, neither is overpowering. And really, you’re only talking about 2 tablespoons, as opposed to 1/4 cup or something. Maybe even cut back to 1 tablespoon? Try it! I’d like to know how delusional my insatiable sweet tooth is.
Angie says
I also lay strips of bacon (raw) on top of the butter and brown sugar when roasting
Linda says
Oook yum!! I’ll definitely be try this.
Connie says
Now that seems the way! I do my potatoes like that, baking and sweet, just add a little water so it doesn’t crack your pot! That come out soooo creamy!!
Mary says
bacon, butter and brown sugar! The BEST!
Sherry says
That is how i cook mine !Exactly like yours !How do you roast the seeds ? Do yo know ?
Stephanie says
How DID Thanksgiving get here so quick? Not that I’m complaining or anything….
My mom used to make acorn squash all the time when I was a kid. My favorite way to enjoy it was with lots of melted butter and brown sugar. Good till the last drop! Thanks for taking me back to my childhood. :)
Lauren at Keep It Sweet says
I love all winter squash but haven’t had any acorn squash this year! This sounds delicious.
Stephie @ Eat Your Heart Out says
Oh, I REGULARLY eat a giant squash and call it dinner. Who needs protein when you have squash? Not this girl. Also, it wasn’t until recently that I realized that normal people don’t just eat an entire squash in one sitting along with the rest of their dinner…because that is what my family did the entire time I was growing up. Just eat half a squash? Puh-lease!
Joanne says
I’ve totally devoured an entire squash singlehandedly and called it dinner. Sometimes, a girl’s gotta do what a girl’s gotta do! I definitely see myself singlehandedly devouring one of these babies. Like…next week.
Karen Helfand says
Hello Amy-Thank you for the wonderful recipe! Rachel and I treat and tricked by your old house and I thought about all of you. Hope you are doing well-Karen
Amy says
Hi Karen! It was 75 degrees here for Trick or Treating and I thought about our old neighborhood all night. Teri and I exchange e-mails every now and again. Miss you all!
Lisa@The Cutting Edge of Ordinary says
Yum! I love it too! I can’t believe it’s almost Thanksgiving again.
I gotta get crafting!
Sandi Benoit says
Breakfast works for me!!!! I LOVE acorn squash!!! Heck, we LOVE any type of squash!!!!
Bev Weidner says
Good. Heavens. All. Mighty. Yes.
Amy says
Lol. My sentiments exactly, Bev!