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Roasted Acorn Squash

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A simple and delicious recipe for roasted acorn squash offering sweet and savory variations. The squash is halved, seeded, seasoned, and baked until tender and caramelized, perfect as a side dish.

Ingredients

Scale
  • 1 large acorn squash, halved and seeded
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Cut the acorn squash in half lengthwise and scoop out the seeds.
  3. Place the squash halves cut-side up on a baking sheet.
  4. Sprinkle salt, pepper, cinnamon, and nutmeg evenly into each squash half.
  5. Add a tablespoon of butter to each half and sprinkle brown sugar on top.
  6. Bake for 20 minutes, then baste with the melted butter.
  7. Continue baking for an additional 25 to 40 minutes until the squash is tender and caramelized.
  8. Remove from oven and serve warm, optionally with a scoop of vanilla ice cream.

Notes

Basting the squash with melted butter during baking keeps it moist and enhances flavor. For a savory twist, omit the sugar and add a pinch of curry powder or cayenne pepper. Serve on a bed of sautéed vegetables or garnish with nuts and pomegranate seeds for added texture.

Nutrition

Find it online: https://www.receipster.com/roasted-acorn-squash/

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