Sweet & Buttery Acorn Squash
A delicious fall side dish that features fresh, acorn squash baked with butter and sugar until perfect.
- 2 whole acorn squash washed, halved, and gutted.
- 1 stick salted butter melted
- 4 tbsps. brown sugar
- 4 tablespoons honey
- 1 tsp. black pepper *optional, but provides a sweet & savory experience.
Preheat oven to 400 degrees Fahrenheit.
Wash, dry, and carefully halve squash. Use an ice cream scooper to remove seeds.
Add melted butter, honey, and brown sugar to a small bowl and whisk.
brush on the sweet mixture coating the inside walls of the squash. Divide extra mixture among all 4 halves.
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