Roasted Acorn Squash
Roasted acorn squash is tender, buttery, and lightly caramelized with brown sugar. This easy fall side takes just a few ingredients and 10 minutes of prep.
Servings: 2 to 4
Calories: 210
Ingredients
- 1 acorn squash
- 2 Tablespoons butter
- 1 Tablespoon brown sugar
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
Instructions
- Preheat oven to 400°F. Line a baking tray with parchment paper or foil.
- Cut squash in half from stem to the bottom. Scrape seeds and soft membranes and discard. Place flesh side up on baking tray.
- Add half of the butter to each cavity, spread with a spoon, and sprinkle each with half of the brown sugar. Sprinkle with salt and pepper (or season once squash is cooked if you prefer).
- Bake uncovered for 40 to 50 minutes or until the squash is fork-tender and cooked to desired tenderness.
- Serve ¼ to ½ a squash per person.
Notes
- Modify the bake time depending on how firm or soft you want the squash to be. Check regularly after 40 minutes.
- Refrigerate leftovers for up to 4 days in an airtight container, or freeze up to 3 months in freezer safe bags.
Nutrition
Calories: 210 | Carbohydrates: 29g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 389mg | Potassium: 763mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1142IU | Vitamin C: 24mg | Calcium: 81mg | Iron: 2mg