Easy Roasted Acorn Squash
- Ready in: 1 to 1.5 hours
- Serves: 2
- Complexity: very easy
- kcal: Calories 155 Fat 6.01g Saturated fat 3.7g Trans fat 0.23g Carbs 27.03g Fiber 3.58g Sugar 2.92g Protein 1.95g Cholesterol 15.27mg Sodium 8.57mg
As summer transitions into fall, hard squashes begin filling produce bins in grocery stores and farmers’ markets. One of our favorites for roasting simply is acorn squash, which has a blackish-green, deeply ridged skin and bright golden flesh.
Acorn is not a flashy squash like delicata, or a meaty fall and winter workhouse like butternut, but it’s tender and delicate, with a subtly sweet and earthy flavor that takes well to butter and brown sugar. Here, you begin by splitting an acorn squash lengthwise, scooping the seeds, and cutting a tiny slice from the back of each half so it’ll be stable in a roasting pan. (If you’re shy about whacking the squash in half, you can always microwave it first to make things easier.) Season the cut sides with salt and pepper, and drop just enough butter and brown sugar in the cavities to become a delicious glaze when baked in a hot oven.
Step by Step Directions
Heat the oven to 400°F and arrange a rack in the middle. Cut the squash in half lengthwise and scrape out the seeds. Cut a small slice off the rounded side of each half to stabilize the halves so they sit upright.
Using your fingers, coat the flesh of each half with 1 piece of the butter, then season generously with salt and pepper. Divide the sugar and remaining butter pieces among the squash cavities.
Place the halves cut-side up on a baking sheet. Roast until fork-tender, 45 minutes to 1 hour.