Name: Roasted Acorn Squash With Brown Sugar
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 medium acorn squash; 1–2 tablespoons olive oil or melted butter; 2 tablespoons brown sugar; Salt, to taste; Black pepper, to taste; Cinnamon or nutmeg (optional)

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Roasted acorn squash with brown sugar is a simple yet elegant side dish that brings out the natural sweetness of the squash while adding a rich caramel-like flavor. I love how it feels both rustic and comforting, perfect for fall dinners or holiday meals.

Why You’ll Love This Recipe

I like this recipe because it takes minimal effort but delivers big on flavor. The squash turns tender and slightly caramelized in the oven, and the brown sugar adds just the right amount of sweetness. I enjoy how versatile it is—it works beautifully with roasted meats, as part of a vegetarian meal, or even as a stand-alone dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Acorn squash
Olive oil or melted butter
Brown sugar
Salt
Black pepper
Cinnamon or nutmeg (optional)

Directions

I preheat the oven to 400°F (200°C).
I carefully cut the acorn squash in half, scoop out the seeds, and slice it into wedges or leave the halves whole.
I brush the squash with olive oil or melted butter, then sprinkle on brown sugar, salt, pepper, and a touch of cinnamon if I’m using it.
I place the squash on a baking sheet cut side up and roast for 40–50 minutes, until it’s tender and golden at the edges.
I serve it warm straight from the oven.

Servings and timing

One medium acorn squash serves about 2 people when halved or 3–4 when cut into wedges. The recipe takes about 10 minutes of prep and 40–50 minutes of roasting, so I usually have it ready in under an hour.

Variations

Sometimes I drizzle maple syrup over the squash before roasting for extra sweetness. I also like sprinkling chopped pecans or walnuts on top for crunch. If I want a savory twist, I skip the sugar and season with garlic powder, rosemary, and parmesan instead.

storage/reheating

I store leftover roasted squash in an airtight container in the refrigerator for up to 4 days. To reheat, I put it in the oven at 350°F until warmed through, which keeps the edges caramelized. The microwave also works, though it makes the squash softer. Freezing isn’t ideal because the texture changes, so I prefer enjoying it fresh.

FAQs

Do I need to peel acorn squash before roasting?

No, I don’t peel it—the skin becomes soft enough to eat once roasted, though some people prefer scooping out just the flesh.

Can I roast the squash halves without cutting into wedges?

Yes, I can roast the halves cut side up. It takes a little longer but looks beautiful when served.

How do I know when the squash is done?

I check by piercing it with a fork—it should go in easily, and the flesh should be golden and tender.

Can I use honey instead of brown sugar?

Yes, I sometimes drizzle honey or maple syrup instead of using brown sugar, and it tastes just as delicious.

What goes well with roasted acorn squash?

I like serving it with roasted chicken, turkey but it also pairs nicely with quinoa, wild rice, or a hearty salad.

Conclusion

Roasted acorn squash with brown sugar is one of my favorite fall sides because it’s easy, flavorful, and naturally sweet. I love how it transforms a simple squash into something special with just a few pantry ingredients. It’s a dish I turn to often when I want warmth and comfort on the table.