Description
Roasted Acorn Squash with Brown Sugar Butter, a sweet side dish that brings warmth and a touch of nostalgia to any meal. Simple, comforting, and delicious.
Ingredients
Scale
- Main Ingredients:
- 1–2 medium Acorn Squash
- Flavor Boosters:
- 4 tablespoons Unsalted Butter, melted
- 1/4 cup Light Brown Sugar, packed
- 2 tablespoons Pure Maple Syrup
- 1/2 teaspoon Ground Cinnamon
- Seasonings & Essentials:
- 1/4 teaspoon Kosher Salt
- Pinch of Freshly Ground Black Pepper
Instructions
- Prep the Squash:: First things first, let’s get that oven warmed up to a cozy 400°F (200°C). While it’s heating, grab your acorn squash. I always give it a good wash—you never know where those things have been! Then, carefully slice it in half lengthwise. This can be a bit tricky, so be careful with your knife! I’ve had a few close calls, so take your time. Scoop out all those stringy bits and seeds with a spoon. My grandma always said to save the seeds for roasting, and honestly, they make a pretty good snack, but for this recipe, we’re just tossing them.
- Score the Flesh:: Now, grab a sharp knife and gently score the flesh of each squash half in a crosshatch pattern, about half an inch deep. Don’t cut through the skin, just enough to let all that delicious butter and sugar seep in. This step is a game-changer for our Roasted Acorn Squash with Brown Sugar Butter; it makes the squash so much more tender and flavorful. I used to skip this, thinking it was extra work, but it really makes a difference, I swear! Place the squash halves cut-side up on a baking sheet.
- Make the Brown Sugar Butter:: In a small bowl, melt your unsalted butter. You can do this in the microwave for 30 seconds or so, or in a little saucepan on the stove. Once it’s liquid, stir in the brown sugar, maple syrup, a pinch of salt, a tiny grind of black pepper, and that whisper of cinnamon. Mix it all up until it’s a beautiful, fragrant, sweet concoction. This is where the magic starts to happen, the smell is just divine already, honestly!
- Fill the Squash:: Carefully spoon that glorious brown sugar butter mixture into the hollow of each squash half. Make sure to get some into those scored crevices too. Don’t be shy! I usually divide it evenly, trying to get every last drop. Sometimes it’s a bit messy, and I get some on the baking sheet, but that just caramelizes and smells even better, honestly. This step is key for a truly flavorful Roasted Acorn Squash with Brown Sugar Butter.
- Roast to Perfection:: Pop that baking sheet into your preheated oven. Let the squash roast for about 30-40 minutes. You’ll know it’s ready when the flesh is fork-tender and the edges are starting to caramelize. The kitchen will smell absolutely heavenly, like autumn in a bowl. I always peek in around the 25-minute mark just to make sure things aren’t getting too dark, but usually, it’s just right for a beautifully roasted squash.
- Serve and Enjoy:: Once it’s beautifully roasted and tender, carefully remove the squash from the oven. Let it cool for just a few minutes—it’s going to be super hot! You can serve each half as is, or scoop out the sweet, soft flesh into a bowl. I like to drizzle any extra caramelized butter sauce from the baking sheet right over the top. It’s truly a simple pleasure, and honestly, this Roasted Acorn Squash with Brown Sugar Butter disappears so fast at our dinner table!