Roasted Acorn Squash with Brown Butter

This Roasted Acorn Squash is a winter side dish that’ll make any meal feel special. Baked with butter and brown sugar, this squash develops a luscious brown butter glaze, deepening its natural sweetness. It’s rustic yet elegant, and is sure to be the highlight of your holiday table!

Why You’ll Love This Roasted Acorn Squash Recipe

I love cooking with winter squashes this time of year. They are hearty, comforting, and excellent for roasting. I’ve made plenty of butternut squash recipes, like my Butternut Squash and Sweet Potato Soup and Gnocchi with Butternut Squash, but I’ve been meaning to experiment more with acorn squash. So here we are!

I gotta say, this roasted acorn squash is one of my absolute favorite ways to eat this fall veggie. It’s super easy, packed with flavor, and totally works as a simple side dish or even a light meal. The hardest part, really, is slicing this bad boy in half – just be careful and use a sharp knife!

Ingredients

• Acorn squash: Pick one up at the grocery store during autumn.
• Kosher salt: Adds just the right pop of flavor to balance the sweetness.
• Unsalted butter: For that rich, melt-in-your-mouth goodness.
• Brown sugar: Sweet and caramel-y, perfect for roasting.
• Ground cinnamon: Brings all the cozy, warm vibes.
• Chopped pecans: Adds a bit of crunch and nutty flavor on top.

Preparation

Heat the oven to 425°F and line a baking sheet.

Next, halve each acorn squash through the stem and scoop out the seeds and stringy bits. Sprinkle the cut sides with salt, then place the squash halves, flesh side up, on the baking sheet. 

Divide the butter evenly and place 1 tablespoon in each cavity, then divide the brown sugar evenly among the cavities.

Baking

Bake for 15 minutes. Remove the sheet from the oven and brush the melted butter–sugar mixture over the cavities and the exposed flesh. Sprinkle ground cinnamon evenly over the flesh.

Return to the oven and roast for 25–30 minutes, until the squash is fork-tender and lightly caramelized.

Serving

Spoon brown butter over the hot squash. Scatter chopped pecans on top and bake for 5 minutes more for extra crunch. Serve warm and enjoy!

Make It a Full Fall Feast

You can serve your roasted acorn squash as a side dish, or even make it the star of your fall meal! It pairs wonderfully with something hearty like this Smothered Pork Tenderloin, some Roasted Cornish Hens, or even Instant Pot Turkey Tenderloin. And for other delicious sides, definitely try my famous Best Damn Mashed Potatoes and Air Fryer Brussels Sprouts.

​Storage & Reheating

If you’ve got any leftover acorn squash, store it in an airtight container in the fridge for up to 3 days. To reheat, place it back in the oven at 350°F for about 10-15 minutes or until heated through. You can also microwave it for a quick, easy option.

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