Acorn squash
This roasted acorn squash recipe highlights the natural sweetness of the squash, enhanced by butter and brown sugar. A perfect side dish or stand-alone treat for autumn meals.
Cook time 60 min
Prep time 5 min
Ingredients:
1 squash1 tbsp butter
2 tbsp brown sugar
Acorn squash is a versatile and nutrient-dense vegetable that can be a delicious addition to your meals, especially during the fall season. This simple recipe enhances the natural sweetness of the squash with butter and brown sugar, making it a perfect side dish or even a standalone treat.
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the acorn squash thoroughly.
- Carefully cut the squash in half lengthwise using a sharp knife. A sturdy chef's knife works best for this.
- Scoop out the seeds and stringy bits from the center of each half using a spoon. You can discard the seeds or save them for roasting later.
3. Scoring the Flesh:
- Using a small knife, score the flesh of each squash half in a crisscross pattern. This will help the butter and brown sugar to penetrate and flavor the squash deeply.
- Place the squash halves, cut-side up, on a baking sheet or in a baking dish.
- Divide the butter equally and place ½ tbsp of butter in the cavity of each squash half.
- Sprinkle 1 tbsp of brown sugar over each half, ensuring it covers the flesh evenly.
- Place the baking sheet or dish in the preheated oven.
- Roast the squash for 45 to 60 minutes, or until the flesh is tender and easily pierced with a fork. The edges may start to caramelize, which adds extra flavor.
- Once fully cooked, remove the squash from the oven. Let it cool for a few minutes before serving.
- Optionally, you can drizzle the melted butter and brown sugar that are pooled in the cavity over the flesh for more flavor.
- Serve the roasted acorn squash halves as a delightful side dish or as a vegetarian main course. Enjoy warm!
This acorn squash recipe is easy to prepare and delivers a warm, comforting addition to any meal. With just a few ingredients, you can create a dish that's not only delicious but also packed with vitamins and minerals. Enjoy your homemade, sweet and savory acorn squash!
Acorn squash FAQ:
Roast the acorn squash for 45 to 60 minutes at 400°F (200°C). Check for doneness by piercing the flesh with a fork; it should be tender.
You can substitute brown sugar with an equal amount of maple syrup, honey, or coconut sugar for a similar sweetness and flavor profile.
The acorn squash is done when the flesh is tender and easily pierced with a fork. The edges may also start to caramelize, indicating it's cooked through.
Store leftover acorn squash in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Yes, you can prepare the acorn squash by washing, cutting, and scooping out the seeds up to a day in advance. Store the prepared halves covered in the refrigerator until ready to roast.
Cooking Tips:
- Choose a squash that feels heavy for its size and has a dull, not shiny, skin; this indicates ripeness.
- Cut the squash carefully, as the skin can be tough. Use a sturdy knife and stable cutting surface.
- Season the squash with a pinch of salt and pepper for a more balanced flavor.
- For easier cutting, you can microwave the squash for a couple of minutes to soften the skin slightly.
- To make the dish even more flavorful, consider adding a sprinkle of cinnamon or nutmeg.
Nutrition Facts
2 ServingsCalories 170kcal
Protein 1.99g
Carbohydrates 27g
Fiber 6g
Sugar 16g
Fat 7g
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