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Basic Roasted Acorn Squash Recipe

Basic Roasted Acorn Squash
Difficulty: Easy | Total Time: | Active Time: | Makes: 2 servings

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
  1. Heat the oven to 400°F and arrange a rack in the middle.
  2. 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.
  3. 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.