Fall is all about orange foods…pumpkin, butternut squash, carrots and acorn squash happen to be one of the favorites. Creamy and slightly sweet, it’s incredibly versatile, equally delicious in a black-eyed pea coconut curry as it is simply roasted with sage and brown butter. You can even fill it with burrata for an indulgent vegetarian dish, so it stands on its own as a main course.
Savory-sweet acorn squash cook up tender and buttery in this simple, go-to recipe that is ready to become the backbone of all your fall meals. Brown sugar, flaky sea salt, and unsalted butter melt together to create a slightly sweet, slightly salty sticky glaze that will keep you coming back, bite after bite.
How to Make It
Preheat oven to 400°F. Whisk together melted butter and brown sugar in a small bowl. Coat squash halves with butter mixture, reserving some of the butter mixture in bowl. Place squash cut sides down, on a parchment paper–lined baking sheet.
Bake in preheated oven until squash starts to turn golden on cut sides, 30 to 35 minutes. Flip squash and spoon reserved butter mixture over squash. Return squash to oven, and continue baking until browned and caramelized, 15 to 20 minutes. Season evenly with salt and pepper.
Place the acorn squash halves cut side down on the prepared pan. Roast for 30 minutes, flip the squash over and brush with juices from the pan. Continue roasting for about 20 minutes or until tender.
- 1/2 cup unsalted butter (4 ounces), melted
- 2 tablespoons light brown sugar
- 4 medium acorn squash (about 1 1/2 pounds each), halved and seeded
- 1 teaspoon flaky sea salt
- 1/2 teaspoon black pepper