Basic Roasted Acorn Squash Recipe
As the weather cools and summer gives way to fall we have a whole host of delicious flavors to look forward to, but none quite marks the season as much as winter squash. An amazing variety are soon to be coming in off the fields and the first to grace our table is the acorn squash.
A delicious squash with creamy, sweet and flavorful flesh, the acorn is great for stuffing (like this delicious Curried Apple-Filled Acorn Squash recipe) or baking and then adding to soups (like this Carrot and Acorn Squash Soup recipe).
Whichever way you decide to go, acorn squash is best roasted to a nice golden brown, tender enough to be easily pierced with a knife and lightly seasoned with salt and pepper. Adding a little brown sugar gives it additional sweetness and makes a delicious side or omit the sugar and combine with other fall herbs for one seasonally flavorful dish.
- 1 medium acorn squash (about 1 pound)
- 1 tablespoon unsalted butter, cut into 4 pieces and at room temperature
- Kosher salt
- Freshly ground black pepper
- 2 teaspoons packed light or dark brown sugar
- Heat the oven to 400°F and arrange a rack in the middle.
- Meanwhile, cut the squash in half lengthwise and scrape out the seeds. Cut a small slice off the rounded side of each half to stabilize the halves so they sit upright.
- Place the halves cut-side up on a baking sheet. Using your fingers, coat the flesh of each half with 1 piece of the butter, then season generously with salt and pepper.
- Divide the sugar and remaining butter pieces between the squash cavities.
- Roast until fork tender, about 45 minutes to 1 hour.