Make a wonderful fall side dish with this Roasted Acorn Squash.
Roasted Acorn Squash is a classic and it’s the perfect sweet and savory side dish for your meal this fall or even for Thanksgiving. It makes for a beautiful addition to the Thanksgiving table.
Tips for making Roasted Acorn Squash:
This recipe will take about an hour to fully roast in the oven. The skin of acorn squash is even edible once roasted too.
Acorn Squash is actually EXTREMELY healthy, maybe one of the best choices in the squash family. In just a cup of acorn squash, you will easily get a large portion of your daily nutrients.
This particular time of year is the best time to pick up winter squash like butternut and acorn, it’s very fresh and just absolutely wonderful roasted.
Acorn squash should be a dark green color, that means it’s ripe. A quick tip is the part that is closest to the ground is actually the part that you will see be an orange color on the squash.
It will also be hard on the outside, not soft at all.
How should you cut acorn squash?
If you store your squash in the fridge or crisper of your fridge, it’s best to let it come to room temperature before cutting.
When you are ready to cut, you will want to use a very sharp knife to cut it right in half lengthwise. Then, you can use an ice cream scoop to scoop the seeds out.
When cutting a winter squash, the knife makes all the difference it can be almost impossible to cut with a dull knife.
Now you only need a few pantry ingredients to make this wonderfully sweet and savory treat.
Enjoy this Roasted Acorn Squash!
Roasted Acorn Squash
- 2 Whole Acorn Squash Cut in half with seeds removed
- 4 Tbsp 1/2 Stick Unsalted Butter
- 2 Tbsp Brown Sugar
- 2-4 Tsp Pure Maple Syrup
- Salt to Taste
- Preheat the oven to 400*F.
- Cut squash in half and clean out seeds with a large spoon.
- Place on baking sheet flesh side up.
- Sprinkle with salt.
- Add about 1/2 Tbsp butter to each half in the center of the squash.
- Add 1/2 Tbsp brown sugar to each half on top of the butter.
- Drizzle with maple syrup.
- Bake for 60 minutes or until golden and tender.
- Serve immediately.