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Roasted Brown Sugar Acorn Squash

Tender roasted acorn squash brushed with butter, brown sugar, and warm spices for a cozy, slightly sweet side dish perfect for fall and winter meals.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 6 halves
Course: Side Dish
Cuisine: American, Fall
Calories: 78
Ingredients Equipment Method Notes

Ingredients
  

  • 1 acorn squash, halved and seeds removed
  • olive oil
  • salt and pepper, to taste
  • 2 tbsp butter
  • 2-4 tbsp dark brown sugar
  • kosher salt, to taste
  • 1/4 tsp cinnamon, divided
  • 1/4 tsp cardamom, divided

Equipment

  • Cast iron pan
  • Aluminum foil
  • Oven

Method
 

  1. Heat the oven to 400°F (200°C).
  2. Drizzle oil in a cast iron pan. Rub acorn squash flesh with oil and place face side down. Add a small drizzle of oil in each well and season with salt and pepper.
  3. Roast for 20–30 minutes, face down, with foil covering the backs, until flesh begins browning and caramelizing.
  4. Flip squash over. Rub rims with butter and place remaining pats of butter into each well. Sprinkle brown sugar, cinnamon, and cardamom over the wells and rims.
  5. Roast cut side up, covered with foil, for another 20–25 minutes or until squash is tender and mashable. Serve warm with extra salt if needed.

Notes

Best roasted cut side down first for caramelization, then finished with butter, brown sugar, and spices. Adjust sweetness and seasoning to taste.
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