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5 from 2 votes

Roasted Acorn Squash with butter, brown sugar, and cayenne

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!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Keyword: acorn squash, roasted acorn squash, roasted acorn squash recipe
Servings: 2
Calories: 232kcal


  • 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.


Acorn Squash usually range in size from 1 1/2 to 2 pounds. Most of the ones I find are 1 1/2 lbs. and my cooking time reflects that. If your squash is larger, you might need to extend the cooking time.


Calories: 232kcal | Carbohydrates: 47g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 14mg | Potassium: 1180mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1423IU | Vitamin C: 37mg | Calcium: 122mg | Iron: 2mg