Roasted Acorn Squash Brown Sugar (Printable)
Acorn squash halves baked until soft, caramelised with brown sugar, butter, and a hint of cinnamon.
# Components:
→ Main Components
01 - 1 acorn squash, halved lengthwise
→ Flavorings
02 - 2 tablespoons whipped butter
03 - Brown sugar, to taste
04 - Pinch ground cinnamon
→ Liquids
05 - 1/4 cup water
# Directions:
01 - Set the oven to 350°F and allow it to fully preheat.
02 - Arrange acorn squash halves cut side up. Spread 1/2 tablespoon whipped butter evenly over each cut surface. Sprinkle each half generously with brown sugar and dust lightly with ground cinnamon.
03 - Transfer squash halves, cut side up, into a baking dish. Pour 1/4 cup water into the base of the pan for moisture and to prevent sticking.
04 - Cover the baking dish tightly with foil and bake in the preheated oven for 50 minutes.
05 - Remove foil and continue baking uncovered for an additional 10 minutes until the squash is fork-tender and caramelized at the edges.
06 - Remove the squash from the oven, rest for several minutes, and serve warm.
# Expert Advice:
01 -
- Uses only five basic ingredients you probably already have on hand
- Requires just a few minutes of hands-on prep
- Naturally gluten free and easy to adapt for dairy free diets
- The aroma alone is worth making it
02 -
- Full of vitamin C and potassium plus a good source of fiber
- Works equally well as a side for dinner or as a not-too-sweet dessert
- Acorn squash is in season from September through December so this is peak time for flavor
03 -
- Always preheat your oven for perfectly even roasting
- Do not skip adding water to the pan as that keeps the squash from drying out
- Taste your brown sugar before using sometimes an older bag loses its intensity
- Let your squash rest a few minutes before eating for the best texture and more pronounced flavors
- If you crave even deeper caramel edges slide the pan under the broiler for just a minute or two at the end but watch closely as sugar can burn fast