Roasted Brown Sugar Acorn Squash

Brown sugar and butter fuel this delicious, fall-inspired side dish. This roasted brown sugar acorn squash recipe hits those sweet and savory notes that are so craveable.

Roasting an acorn squash brings out it’s natural sweetness, and topping it with brown sugar and a little butter with warm fall spices almost makes you feel like you’re eating a dessert. This makes a perfect side dish for Thanksgiving or Christmas and pairs so well with just about any main dish.

The Biggest Pumpkin

I gave my pumpkin warm milk every single week for many, many weeks in a row because I’d heard that was the secret to growing the biggest, best pumpkin Vancouver Washington had ever seen.

Months of padding through the slowly drying out grass, stopping to see how much produce was growing (aka sneaking raspberries as fast as Mom could can them) had brought me to the reality that my pumpkin was in need of saving.

And I tried. I really did. But in the end, one pumpkin bit the dust while the other looked exactly the same as all my siblings. I don’t remember where I’d heard the tip or why I was so dertermined to make it happen, but looking back I can see that while nothing good came of it, nothing bad did either. I’m trying hard this year to remember that the tips we get for growing a successful garden may not always produce blue ribbon winners, but it did create the desire to see something through.

One good thing did come of the garden my parents planted. Acorn squash to the rescue.

While my little plant didn’t grow up extra ginormous, it did help me to embrace new foods and this is one of them. All these years later and I can sill remember the feel of mashing my little helping of acorn squash, loaded with butter and brown sugar and listening for the sound of the garage door shutting which meant it was time to eat!

Ingredients for Roasted Acorn Squash

The ingredients for this recipe are few and simple which is exactly how a side dish should be! Here is what you will need:

• Acorn Squash: any size will work just fine for this recipe
• Olive Oil: used to keep the squash from sticking to the pan and to help caramelize
• Salt and Pepper: used to season the squash as it roasts
• Butter: adds flavor and helps brown and caramelize the squash
• Dark Brown Sugar: adds sweetness and rich flavor
• Kosher Salt: cuts through the sweetness and enhances all the flavors
• Cinnamon: adds flavor and warmth to the dish
• Cardamom: adds flavor and that signature fall taste

Keep scrolling down to see the measurements needed for each ingredient. All the details are contained in the recipe card where you can also print or save the recipe.

How to Cut Acorn Squash

Cutting an acorn squash, or any kind of squash, can get more exciting than it needs to be. Let’s keep all our digits and do it the right way!

Be sure you are using a sharp knife. Lay the squash on its side on a cutting board and place the knife in one of the furrows (the dip between two of the bumps). Keeping your finger tips tucked under while still holding the squash, firmly push down on the knife. You will feel the knife push through to the hollow center.

Slide the knife around the tip of the squash. Don’t try to cut through the stem. Once you have cut all the way around the acorn squash, set the knife down and pry open the squash with your fingertips. The stem will either crack or break away to one side of the squash.

Scoop out the seeds inside with a spoon and you’re ready to go.

How to Make Roasted Acorn Squash

Here is a brief overview of the steps for roasting acorn squash:

1. Preheat the oven.
2. Drizzle some olive oil in a cast iron pan and rub the squash halves all over with olive oil. Season the flesh side with salt and pepper.
   • PRO TIP: If you don’t have a cast iron pan, a baking dish or baking sheet will work just fine. It may just take a little longer to brown and get crispy.
3. Place each half flesh side down on the pan and roast in the oven with foil loosely laid over the top of the squash. Roast until the flesh side is getting brown and caramelized.
4. Flip the acorn squash halves over and rub butter all over the rims and put the rest of the pat of butter in the well of the squash.
5. Sprinkle all over with brown sugar and the spices.
6. Roast again with the flesh side up this time and loosely covered with foil until fork tender.
7. Serve with a sprinkle of kosher salt if desired.
   • PRO TIP: You can eat the skin if you want, but it should be easily separated from the squash at this point, so it’s easy to discard as well.

All of these instructions can be found in the recipe card at the end of the post.

Is Acorn Squash Healthy?

Acorn squash is low in calories and high in important nutrients like vitamin C, potassium, and magnesium. So on it’s own, yes, it is quite healthy, but after we load it up with butter and brown sugar, it’s a little less so 😂.

Is There a Difference Between Roasting and Baking an Acorn Squash?

Both cooking methods take rock hard squash and cook it until it is tender and delicious. Generally speaking, roasting is done at temperatures 400 degrees F and higher and baking is done at 375 degrees F and lower.

Roasting gives you that browned caramelized texture and flavor.

Do You Remove the Skin from an Acorn Squash Before Roasting?

No, the skin does not need to be removed before roasting. As the acorn squash roasts, the flesh gets tender and will easily pull away from the skin when it’s done.

Storing Roasted Acorn Squash

Roasted acorn squash should be stored in an airtight container in the refrigerator. It will keep for up to 5 days. You can reheat it in the microwave or in the oven at 300 degrees until warmed through.

There’s something so comforting and home-y about a roasted squash side dish. It goes well with all the typical comfort food main dishes and those crispy caramelized edges are heaven! This roasted acorn squash recipe with butter and brown sugar is sure to make your holiday side dishes list!

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