Roasted Acorn Squash {with brown sugar and butter} (2024)

This Roasted Acorn Squash will knock your socks off! With just a little butter, brown sugar, and cayenne pepper, you have a side dish everyone will love!

Our other favorite way to enjoy acorn squash is to stuff it! As seen here in our Sausage Stuffed Acorn Squash and Wild Rice Stuffed Acorn Squash.

Roasted Acorn Squash with Butter and Brown Sugar

It’s Fall. That means arguing talking calmly with your little kids about Halloween costumes. And also time to start thinking aboutgreen bean casseroles, apple pie, turkey, and squash. Roasted acorn squash!

Just like its winter cousin, butternut squash, cutting acorn squash is less than enjoyable. Because…weirdly shaped and dense. But once you get it cut and scrape out the seeds and stringy pulp, you’re left with a blank canvas to do amazing things with. The world is your acorn squash oyster, friends!

I absolutely love it. Its center not only provides the perfect nook for stuffing, but it’s also conducive for puddles of melted butter to reside. Just a few simple pantry items can transform acorn squash into the most amazing roasted acorn squash ever. I’ve been known to eat an entire 2-pounder all by myself.

Ingredients Needed

You only need a few ingredients for this delicious roasted acorn squash recipe.
(Scroll below to the printable recipe card for details and measurements.)

• Acorn squash
• Unsalted butter (so you can control the amount of salt)
• Brown sugar
• Salt
• Cayenne pepper (optional, but recommended!)

Recipe Variations

The combination of butter, brown sugar, salt, and a pinch of cayenne has a total wow factor. Sweet, salty, with a little heat – it’s out of this world and my favorite! But there are other flavors that are also crazy delicious. Cinnamon, honey, or maple syrup absorb into the orange flesh making it so sweet. More into savory? Try garlic, thyme, and rosemary. Or garlic, cumin, and lime juice. So many different acorn squash recipes, that you’ll never get bored with it.

How To Roast Acorn Squash

It’s so easy to roast acorn squash in just a couple steps.
(Scroll below to the printable recipe card for details and measurements.)

1. Prep the squash. Wash and dry your squash, then carefully cut it in half. Scrape out the seeds and pulp from each half and discard.
2. Season the squash. Spread the butter over the flesh of each half, then sprinkle with the sugar, salt, and cayenne.
3. Bake. Place on a lined baking sheet or in a baking dish with cut sides up. Bake until tender when pierced with a fork or pairing knife.

How long to Roast Acorn Squash?

Acorn Squash usually range in size from 1 1/2 to 2 pounds. Most of the ones I find are 1 1/2 pounds, which I bake in a 400 degree F oven for 50-60 minutes (or until tender when pierced with a fork or pairing knife.) If your squash is larger, you might need to extend the cooking time.

This Roasted Acorn Squash is perfect for your Thanksgiving feast, crazy easy to make, and can easily be doubled, tripled, or quadrupled. If you can’t wait that long, do what I’ve been doing – it’s called lunch!

Proper Storage

• Storing Leftovers.Allow to cool, then place in an airtight container in the refrigerator for up to 3 days.
• To Reheat.Place squash in a baking dish with a small amount of water or broth in the bottom. Loosely tent with foil, then rewarm in the oven for about 15 minutes at 350 degrees F.

More Squash Recipes:

• Yellow Squash Casserole
• Butternut Squash Soup
• Sausage Stuffed Acorn Squash
• Roasted Butternut Squash
• Roasted Spaghetti Squash

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full onTikTok,Facebook,Instagram,Pinterest, andYouTube!