Sweet, Buttery Acorn Squash Made 3 Ways
Acorn squash is a winter squash that can be roasted in the oven, giving it a sweet and nutty flavor. Roasting the squash is an easy alternative to boiling or steaming it, which many people find less appealing, or bland. The squash can also be mashed after roasting to make it easier for young children and those with sensitive teeth to eat.
Servings: 4 servings
- 2 whole acorn squash washed, halved, and gutted.
- 8 tablespoon salted butter melted
- 4 tablespoons brown sugar
- 4 tablespoons honey
Optional flavor pairings
- ¼ teaspoon black pepper *optional, but provides a sweet & savory experience.
- ½ teaspoon cinnamon *optional depending if you choose this flavor profile
- ½ teaspoon pumpkin spice *optional depending if you choose this flavor profile
- ½ cup crushed pecans *optional depending if you choose this flavor profile. ½ cup does 4 squash halves.
Preheat oven to 375° F.
Carefully cut the squash in half lengthwise and scoop out the seeds with a spoon. Place each piece of squash cut-side up on a baking sheet lined with parchment paper or aluminum foil.
Add melted butter, honey, and brown sugar to a small bowl and whisk until combined.
Brush on the sweet mixture coating the inside walls of the squash, dividing mixture amongst each piece. Sprinkle with optional flavor pairings.
Bake squash for 45-50 minutes or until a fork inserted in the center can easily go through the flesh.
Nutritional values may vary and are meant to be a guide.
Store any leftovers in the fridge in an airtight container. Heat in the oven or microwave until warmed.
Serving: 1portion | Calories: 292cal | Carbohydrates: 21g | Protein: 1g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 281mg | Potassium: 36mg | Fiber: 1g | Sugar: 17g | Vitamin A: 706IU | Calcium: 25mg | Iron: 1mg