Ingredients
1 acorn squash, cut in half and seeds removed
2 tbsp. butter, softened
1 tbsp. packed brown sugar
1/4 tsp. cinnamon
Small pinch kosher salt
Preparation
Step 1Preheat oven to 400°. Spread butter on inside of each squash half. Step 2In a small bowl combine brown sugar, cinnamon, and small pinch of salt. Sprinkle over squash. Step 3Place squash, cut side up, on a large baking sheet and roast until fork tender, 55 to 60 minutes.
- Cut it in half. The first step is to cut it in half. To make it easier, cut the stem off and place squash cut side down on your cutting board. This will make a flat surface for it to stand on instead of dangerously rolling around on your cutting board. Cut the squash in half lengthwise, cutting through where the stem used to be.
- Remove the seeds. After you have your squash open, use a spoon to scrape out the seeds. Don’t toss the seeds, though! Just like you can with pumpkin, clean them off and roast the seeds for a perfect little snack. At this point you can also cut the squash further if you don’t want to serve them in halves. Leave the skin on and cut into half moon slices or peel the skin off and cut into large cubes!
- Dress it up. Choose if you would rather go the sweet or savory route with your acorn squash. For savory, drizzle it with some olive oil and sprinkle paprika or curry powder over it with some salt and pepper. For sweet, brush it with softened butter and sprinkle brown sugar and cinnamon all over it.
- Roast it. Place your squash on a large baking sheet or in a baking dish, cut side up. Roast it at 400° for about an hour. A fork should be able to easily pierce the squash and shred it. Easy! Want more ways to use acorn squash? This Stuffed Acorn Squash is the perfect dish to try next!
