Roast Acorn Squash

4.80 from 5 votes

This roasted acorn squash recipe is creamy, tender, and versatile — perfect as an easy weeknight side dish or for wowing your family at Thanksgiving. For a paleo option, use coconut sugar instead of brown sugar.

Course Side Dish

Cuisine American

Keyword how to roast acorn squash, roast acorn squash

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 104kcal

Author Lauren Keating

Ingredients

2 whole acorn squash
4 teaspoons unsalted butter
2 teaspoons brown sugar or coconut sugar
2 teaspoons pure maple syrup
Salt to taste

Instructions

Heat your oven to 400°F.
Cut the squash in half. Use a spoon to scoop out the seeds.
Place the squash halves flesh-side up on a baking sheet.
Sprinkle with sea salt, then add 1 teaspoon of butter and 1 teaspoon of sugar to the center of each squash half. Drizzle with maple syrup.
Roast for 50-60 minutes, or until tender. Serve immediately.

Notes

If you prefer your squash more savory than sweet, use olive oil instead of butter, and omit the sugar and maple syrup. Add pepper to taste.

Nutrition