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Roasted Acorn Squash

Plate of golden roasted acorn squash halves caramelized with brown sugar and butter, served on a white dish.
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This roasted acorn squash recipe delivers perfectly caramelized wedges brushed with a sweet and smoky spiced butter. It’s a cozy, gluten-free fall side dish ideal for weeknight meals or holiday dinners.

Ingredients

Scale
  • 4 small acorn squash, halved, seeded, quartered
  • ½ cup salted butter, melted
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon kosher salt
  • 2 tablespoons brown sugar

Instructions

  1. Preheat the oven to 400°F and line a rimmed sheet pan with parchment paper.
  2. In a small bowl, combine melted butter, chili powder, cumin, salt, and brown sugar.
  3. Brush the cut sides of the squash with the spiced butter mixture.
  4. Place the squash wedges flesh-side down on the prepared sheet and roast for 20 minutes.
  5. Flip the squash so the opposite flesh side is down and roast for another 15 minutes.
  6. Flip the wedges skin-side down, spoon reserved butter mixture on top, and roast for a final 15 minutes until tender and caramelized.
  7. Serve warm and garnish with optional toppings as desired.

Notes

  • You can eat the skin of roasted acorn squash—it becomes tender during roasting.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze cooled roasted squash for up to 6 months.
  • Reheat in the oven at 350°F for best texture.
  • Great served sweet with maple syrup or savory with tahini or Parmesan.

Nutrition

Find it online: https://recipeeasily.com/roasted-acorn-squash-treat/