Basic Roasted Acorn Squash Recipe
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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.
INGREDIENTS
- 1 medium acorn squash (about 1 pound)
- 1 tablespoon unsalted butter, cut into 4 pieces and at room temperature
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons packed light or dark brown sugar
INSTRUCTIONS
- Heat the oven to 400°F and arrange a rack in the middle.
- Meanwhile, 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.
- Place 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 between the squash cavities. Roast until fork tender, about 45 minutes to 1 hour.
Taste great but insted of the sugar I use maple syrup.
New to squash, love to try this recipe. Forgive me for asking, when serving do you scoop out squash in serving bowl or serve individually as side dish and eat as is.
Acorn squash cooked this way is so yummy! I don't use the sugar and also I use a pan that can hold about half an inch or so of water to set the squash in. If I forget the water or it evaporates the bottom of the squash tends to burn a bit. I love to dunk my fork into that tiny swimming pool of melty butter for the first delectable bite.
I can't wait to try this recipe. I have never fixed acorn squash and this looks so simple and delicious.
Added some smoked paprika (pimenton de la vera) to the S&P before roasting. Love it!