After roasting, the center of this acorn squash becomes a tiny swimming pool of melty butter and molasses-y brown sugar—need we say more?
Game plan: If you need a little help to open the squash, check out this tip.
This recipe was featured as part of our Fall Ingredients recipe gallery.
- 1Heat the oven to 400°F and arrange a rack in the middle.
- 2Meanwhile, cut the squash in half lengthwise and scrape out the seeds. Cut a small slice off the rounded side of each half to stabilize the halves so they sit upright.
- 3Place the halves cut-side up on a baking sheet. Using your fingers, coat the flesh of each half with 1 piece of the butter, then season generously with salt and pepper. Divide the sugar and remaining butter pieces among the squash cavities. Roast until fork tender, about 45 minutes to 1 hour.