Description
This Roasted Acorn Squash makes any winter meal feel special. Baked with butter and brown sugar, it gets this amazing sweet, brown butter glaze that comes out all caramelized and totally delicious.
Ingredients
- 2 acorn squash (about 1–1¼ lb each)
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter, divided
- 2–3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup chopped pecans
Instructions
- Heat the oven to 425°F and line a baking sheet.
- Halve each acorn squash through the stem and scoop out the seeds. Sprinkle the cut sides with salt and place the halves cut-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.
- 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.
- Spoon brown butter over the hot squash. Scatter chopped pecans on top and bake for 5 minutes more for extra crunch. Serve warm.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 45-55 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American