Brown Sugar Roasted Acorn Squash

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For a simple fall side dish, look no further than this brown sugar roasted acorn squash. It’s easy to make with just a few ingredients.

Does anyone else go gaga for winter squash when the season hits? I feel like I can’t help myself when I visit the farmers market, seeing rows upon rows of squash in endless varieties.

My kitchen counter ends up littered with every kind of squash I can get, and one I return to year after year is the humble acorn squash.

This roasted acorn squash recipe is one of a few vegetable recipes I remember enjoying as a kid, and it’s not hard to understand why! Sweet and buttery, this roasted acorn squash is the perfect thing for picky kids.

It’s incredibly easy too, because you just need a few ingredients. Roasted acorn squash is great for a simple, no-fuss side, whether you’re cooking just for yourself or making a whole Thanksgiving feast.

Ingredients for roasted squash

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Acorn squash – Look for firm squash with smooth skins. While there are a few color variations for acorn squash, it is usually dark green, with a patch or two of orange. Generally plan for 1/2 a squash per person.

Butter – Make sure the butter is softened. 

Brown sugar – Light or dark brown sugar will work. Make sure to break up any clumps.

Preparing acorn squash

One of the great things about acorn squash is that the skin is edible, so there’s no need to peel it before cooking. (Make sure you remove the hard stem bit though!)

Use a large sharp knife to cut the acorn squash in half. I find it is easiest set it flat on its top, poke the tip of the knife in to get started, and then cut down one side. Turn, and cut down the other side, then pry open.

Just like with other winter squash, scoop out the insides. I like to use a melon baller because it scrapes the sides better than a spoon. Save the insides to deal with later — you can roast the seeds just like pumpkin seeds.

For this recipe we’ll leave the squash in halves, but you can cut it further into wedges if you like.

How to make this recipe

Preheat the oven to 400°F. Line a baking sheet if desired, or you can use a casserole dish to prevent the squash from wobbling around.

Halve the squash and remove the seeds and stringy flesh, reserving to roast or discarding.

Divide the butter between the squash and use the back of the spoon to rub it all around the insides, as well as on the top cut edge.

Evenly sprinkle on the brown sugar. Note: If it’s easier for you, you can mix together the butter and brown sugar until you have a paste, then spread that on the squash.

Place the squash, cut side up, on the baking sheet.

Roast in the oven for 30-40 minutes, until soft. It should be easily pierced with a fork and the flesh might start to be pulling away from the skin.

To eat, scoop out flesh with a fork or spoon, or cut into pieces. 

Recipe tips

To keep the squash from rolling, you can cut a very thin slice from the bottom of each half so it lays flat. Make sure to not cut deeply or your butter will leak out.

You can add other flavors to easily change up the recipe. I like to make a sweet and spicy version by adding a bit of ground chile powder, cumin, salt, and pepper to the brown sugar. 

Make it even more fall-forward with maple syrup instead of brown sugar, or add cinnamon, nutmeg, or cloves to the spice mix.

As the roasted acorn squash cools, the syrupy center will settle. You can brush that up the sides of the squash using a pastry brush before serving.

If cooking in a casserole dish, you might need to add more baking time to ensure the squash is soft. 

More winter squash recipes

Give these other winter squash recipes a try this season.

For acorn squash, make kale and quinoa stuffed squash or glazed acorn squash.

Using butternut squash, make butternut squash tacos, butternut squash chili, butternut squash gratin, or butternut squash bread.

Try garlic herb squash using delicata squash. Give stuffed honeynut squash a try, or make oven roasted spaghetti squash.

Don’t forget the pumpkin: make pumpkin puree, pumpkin pancakes, or pumpkin pie with graham cracker crust.

This easy roasted acorn squash is a great recipe to make this fall!