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Roasted Acorn Squash with Brown Sugar Butter

Roasted acorn squash is filled with a buttery brown sugar and cinnamon mixture for tender, fork-pierced flesh and lightly caramelized edges. Bake the squash halves cut side up for an easy, warmly spiced side dish.
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Prep Time 15 minutes
Cook Time 55 minutes
Resting 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the squash
  • 2 acorn squash medium (about 1 1/2 pounds each)
  • 0.5 tsp kosher salt
For the brown sugar butter
  • 4 tbsp butter unsalted
  • 4 tbsp brown sugar packed light
  • 0.5 tsp cinnamon ground

Equipment

  • 1 9x13-inch baking dish
  • 1 small microwave-safe bowl

Method
 

Prepare the squash
  1. Heat the oven to 400°F.
  2. Cut each squash in half lengthwise and scoop out the seeds and strings.
  3. Arrange the halves cut side up in a 9x13-inch baking dish and sprinkle the flesh with the salt.
Make the brown sugar butter
  1. Melt the butter in a small microwave-safe bowl, then stir in the brown sugar and cinnamon.
  2. Spoon the mixture evenly into the squash cavities.
Roast the squash
  1. Bake for 45 to 55 minutes, until the flesh is easily pierced with a fork.
  2. Let the squash rest for 5 minutes before serving.

Notes

For even roasting, choose squash halves similar in size. Refrigerate leftovers in an airtight container for up to 4 days; freezing is possible for up to 3 months. For a dairy-free swap, use plant-based butter.