This is another one of those “non-recipe” recipes.
I feel a little silly dedicating an entire recipe post to such a simple side-dish, but I’ve been enjoying this roasted squash so much over the past couple weeks that I can’t help but share the love. Seriously, you guys — it’s SO ridiculously easy and not fancy in the least bit.
My soul craves this sweet roasted acorn squash.
All you’ll need is dark brown sugar, an acorn squash, some butter and sea salt. I know I’ve waxed ever so poetically before on my love for Maldon, but you’re going to hear it again now. Flaky, crunchy sea salt makes this dish!
Slice your squash in half carefully with a big ol’ knife then scoop out all the seeds….
Fill up your squashes with butter, brown sugar and the sea salt.
Why yes, I like some squash with my brown sugar, why do you ask?
Bake for an hour. When you’re done, your squash should look like this photo above —- SUPER caramelized, tender and delicious.
Your house.will.smell.amazing.
Mash up and scoop out the squash with a spoon and go to town! Serve with roast chicken and brussels sprouts for a lovely little Fall meal.
Perfect Roasted Acorn Squash
serves 2
Ingredients:
1 large acorn squash
2 tbsp cold unsalted butter, cut into small chunks
1/4 cup dark brown sugar
flaky sea salt
Directions:
Preheat oven to 400 degrees
Pour a very small amount of water into a 9 x 13″ pan. You just want enough water to cover the bottom of the pan.
Slice the acorn squash in half and scoop out the seeds. You may need to shave off the bottom of each half so that the halves sit up in the pan and don’t roll around.
In each squash half, add 1 tbsp butter (cut into chunks) and 2 tbsp brown sugar. Sprinkle sea salt around the sides.
Roast for 45-60 minutes, until squash halves are extremely tender to the touch and brown sugar has caramelized. Remove from oven, let cool briefly and then mash the squash up with a fork or spoon. Add additional sea salt to taste.
Time:
1 hr
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{ 58 comments… read them below or add one }
This seems like a great breakfast too? I guess you would have to wake up early though to have it roast an hour before eating. Simple squash recipes are the best and one of the things I love most about fall.
Wow – this looks delicious! It’s like your main course and dessert all in one meal!
I just bought an acorn squash yesterday, thanks for the recipe!
Just finished your book this weekend and love love loved it. I didn’t expect it to be a romance story too
Heart.
I love roasted squash with butter and brown sugar, sometimes I’ll add a pinch of ginger or a drizzle of honey, but just keeping it simple is so delicious. Love this one!
This is perfect! So glad you posted this; I’ve been meaning to find a simple recipe for acorn squash, since I haven’t yet cooked any this season.
I have, however, recently discovered pumpkin butter. That stuff could be dangerous! Also, pumpkin oatmeal, sweetened with real maple syrup, topped with slivered almonds and raisins. Yum. I love Fall foods.
YUM YUM YUM! I go through winter squash phases, first it was butternut, then kabocha, and now it’s acorn, I seriously think I am eating at least two per week.
I have yet to try it with brown sugar though!
This is my absolute favourite recipe right now with squash: halve, deseed and roast – eat with something in the middle!
I cannot believe how something so simple tastes so good.
Ooh such a classic! I totally agree with Emily above… this could totally be breakfast!
Try this with maple syrup. Life changing!
My heart be still. This looks simple and perfect!
That acorn squash is like a mini hot tub of brown sugar when it’s baking away in the oven.
I just got on the squash dealio, so I can’t wait to try acorn squash too! I have a newfound love for butternut and spaghetti squash, so I’m sure this will be wonderful too!
I’m on a roasted squash kick now – I’ll eat it stuffed with quinoa, brown sugar, maple syrup, dried cranberries, whatever. It’s all good!
Mmm I love roasting squash!
these are the prettiest pictures! i love roasted squash but this totally raises the bar!
i have two of these on my counter and this is exactly how i like ‘em! YUM.
I believe non-recipes deserve as much attention as recipes! Some of the most amazing and comforting dishes come from learning to perfect a technique to really make that one ingredient shine to its full potential.
Holy delicious! I want to eat that right now…for breakfast!
Please don’t ever hesitate to post “non-recipe” simple recipes on the blog! For some of us novice cooks, this is just the sort of the recipe that we can handle confidently
I shy away from buying squash because I don’t really know what to do with it, but now I know what I will be trying! Thanks!!
Oh my goodness does this sound amazing and look incredible! I have yet to get squash right in my oven, but I may have to try this again!
yum!
i grew up eating this recipe and to this day it remains one of my favorite side dishes ever
Simple, back-to-basics recipes are the best at times. And pairing this with roast chicken and brussels sprouts makes for such an easy, yummy autumn dinner.
Yum. My mom always serves acorn squash with brown sugar. Perfect for Thanksgiving!
Just bought 2 of these beauties! Awesome timing Jenna. Thanks
Yum….I bet that tastes more like a dessert than a side dish. I have a really yummy recipe for a main entree stuffed acorn squash. It looks super fancy too, but is really easy. You can view it here. http://www.hungryhealthygirl.com/recipes/?recipe_id=6033665
Yum…I bet it tastes more like a dessert than a side dish! I have a recipe for a main entree stuffed squash. It looks fancy, but it’s actually super easy. You can view it here. http://www.hungryhealthygirl.com/recipes/?recipe_id=6033665
don’t feel silly posting this! i’ve never had acorn squash, so posts like this inspire me to try it or to make other squashes.
i’m wanting to try to make some roasting squash alfredo pasta soon. yummm.
I love roasted squash. My parents grew buttercup this year which I think is similar to acorn. We’ll be eating lots of this this winter.
Wow, that is the most beautiful squash I have ever seen!
I love non-recipe recipes! I made your crockpot beef and butternut squash stew last night for dinner. It was delicious and absolutely perfect for a cool fall night.
I have never had squash…but I want to try something new and you have given me the perfect thing to try!
Can’t wait to see how it tastes!
This looks so delicious! I just bought two white acorn squash, do you think it will taste the same or is white squash sweeter?
NOMMMM!!! And it would totally work with Earth Balance! That really looks like an indulgent meal/side (whatever you wanna call it!) Maybe it will be in my Thanksgiving meal this year…..hmmmm
My mom halves the acorn squash and puts pork sausage patties in it and bakes it. So good!!
I love easy snacks! This sounds amazing!
Wow— finally a recipe that I think will get my kids to eat squash– I love the stuff, but my kids seem to hate it!.. plus, it looks really simple- can’t wait to get to the kitchen!
Thanks!
I just looooooove roasted acorn squash! It’s so good. This is really the only way to do it!
I made this for my roommate and I for dinner tonight and it was PHENOMENAL! She wants me to make it again tomorrow night!
I haven’t had this in awhile. I have no idea why… It’s so simple and delicious!
My craving has been lit!
I’ve been roasting acorn squash quite q bit lately but sans the butter and brown sugar. I roast it cut side down for the first 30 minutes then flip it over for another 20 minutes or so then drizzle it with agave and sprinkle with cinnamon and some freshly grated nutmeg. It’s so amazing !
ah – now this reminds me of early fall evenings at home on my parent’s farm. Mom would grow these – then we would eat them EXACTLY like this. thanks for sharing – I haven’t made these in so long!
I make roasted acorn squash all. the. time. The little one loves it. I need to try putting some of my finishing salt on it, though! YUM!
I am going to have to agree! Pretty and Perfect! I just love how perfectly sized acorn squash is too. A perfect sqaush indeed.
YUM!
Looks fantastic! I’ve been going crazy with the butternut squash, but looks like I need to switch gears and slice up some acorn squash! Love the simplicity of this.
I just bought an acorn squash at the market Sunday and have been looking for some inspiration. Found it! thanks!:)
Your squash is beautiful! Makes me wish I had picked some up this week. Any suggestions for spaghetti squash?
I like to bake spaghetti squash and then toss it with a little butter, cinnamon and sugar! It’s yummy.
Loving the simplicity and seasonal feel of this recipe.
Made these last night. The perfect comfort food as we East coasters dig out from Hurricane Sandy. I’m one of the lucky ones who still has power. So I celebrated by roasting squash
I roasted my first acorn squash yesterday and absolutely loveddd it! I actually didn’t add anything while roasting but afterwards I mashed it and topped it with a dollop of cottage cheese + sprinkle of cinnamon, yum
Our apartment smelled like maple syrup, it was heavenlyyy!
love this recipe! you make some of the most “daunting” recipes seem like a breeze. i have a husband who is a bit of a meat eater (don’t know if Adam is the same way…), i’m thinking that pairing this with a pork chop or crumbling some sausage over the top would make this “mister man friendly”.
I’ve roasted squash before, but oh my GOSH never thought to fill it with butter and brown sugar beforehand! This sounds amazing. Plus since it’s mostly vegetable, I can pretend this is a 100% healthy dessert, right?
Yum! This looks delicious. I get so excited for butternut squash in the fall that I forget about the other tasty varieties, like the acorn squash. I know what I will be making this weekend…
Looks delish! I can’t have a lot of sugar in my diet so I was wondering what are some of your favourite ways to roast acorn squash minus the brown sugar? Anyone have a favourite way?
-Michelle {LiveLoudly}
Health & Wellness
We are doing a whole 30 so no sugar, and I just rubbed both pieces inside and out with coconut oil, and when we fluffed it to eat, added cinnamon and sea salt. It was very good.
Oh forgot to mention I didn’t use the water method from this recipe. Just roasted them in a foil lined pan at 350 upside down for about 30 min and then flipped them for another 20-30.
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