Description
This delicious roasted acorn squash recipe features tender, caramelized squash halves topped with brown sugar and cinnamon, making it a perfect sweet and savory side dish for any meal. The squash is roasted to perfection in the oven, creating a soft, flavorful dish that highlights the natural sweetness of acorn squash.
Ingredients
Scale
Squash
- 2 acorn squash, halved and seeds removed
Toppings
- 2 tbsp whipped butter (or coconut oil, vegan butter)
- 4 tbsp brown sugar (adjust to taste)
- Dash of ground cinnamon
Additional
- 1/4 cup water (for baking dish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for roasting the squash.
- Prepare Squash: Rub about 1/2 tablespoon of light butter on each side of the acorn squash halves. Then sprinkle evenly with brown sugar and a dash of ground cinnamon to add sweetness and spice.
- Arrange in Baking Dish: Place the prepared squash halves cut-side up in a baking dish. Pour 1/4 cup water into the bottom of the dish to help steam the squash while roasting.
- Cover and Bake: Cover the baking dish with foil and bake in the preheated oven for 50 minutes to soften the squash.
- Uncover and Continue Baking: Remove the foil and bake uncovered for an additional 10 minutes to caramelize the brown sugar topping and further tenderize the squash.
- Cool and Serve: Remove the squash from the oven and let it cool slightly before serving to allow the flavors to settle.
Notes
- You can substitute butter with coconut oil or vegan butter for a dairy-free or vegan option.
- Adjust the amount of brown sugar according to your desired sweetness level.
- Adding water to the baking dish helps keep the squash moist and prevents burning.
- Make sure to uncover during the last 10 minutes to get a nicely caramelized top.
Nutrition
- Serving Size: 1/2 acorn squash half
- Calories: 160
- Sugar: 14g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 20mg
