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Roasted acorn squash with brown sugar, butter and cinnamon is a perfect fall side dish or great Thanksgiving side and so easy to prepare.
Roasted Acorn Squash with Brown Sugar
Other ways I like to make squash is into a Harvest Kale Salad with Roasted Winter Squash or Parmesan Roasted Squash. Even Turkey Chili Stuffed Acorn Squash for a full meal.
The farmer’s market has many varieties of squash this time of year. This recipe would also work for carnival squash and butternut squash. To eat, simply mash it all around in the shell and enjoy each bite.
Some might even consider this as a dessert and adding a scoop of vanilla ice cream.
Tips
- If you want to make this for a crowd, just double or triple the recipe.
- Refrigerate up to 4 days.
- This can be made ahead and reheated in the oven when ready to eat.
More Squash Recipes:
Roasted Acorn Squash with Brown Sugar
Roasted acorn squash with brown sugar, butter and cinnamon is a perfect fall side dish or great Thanksgiving side and so easy to prepare.
- 2 acorn squash, cut in half, seeds and fibers removed
- 2 tbsp whipped butter
- 4 tbsp brown sugar, to taste
- dash of ground cinnamon
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Preheat oven to 350F.
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Rub 1/2 tbsp light butter on each side. Top with brown sugar and cinnamon.
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Place in a baking dish and add 1/4 cup water to the bottom of the pan.
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Cover and bake 50 minutes. Uncover and bake an additional 10 minutes, until tender.
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Remove from oven and allow to cool before serving.
Serving: 1/2 squash, Calories: 142.5kcal, Carbohydrates: 34.5g, Protein: 1.5g, Fat: 2.5g, Saturated Fat: 1g, Sodium: 52.5mg, Fiber: 3.5g, Sugar: 12g
Blue Smart Points: 4
Purple Smart Points: 4
Points +: 4
Keywords: acorn squash recipes, baked acorn squash, how to cook acorn squash, Roasted Acorn Squash, Roasted Acorn Squash with Brown Sugar
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