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Basic Roasted Acorn Squash
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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.


  1. 1Heat the oven to 400°F and arrange a rack in the middle.
  2. 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.
  3. 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.
  • Basic Roasted Acorn Squash
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