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Perfect Brown Sugar Roasted Acorn Squash – Easy Side Dish

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This perfect brown sugar roasted acorn squash is a simple yet unforgettable side dish. Tender, caramelized squash is coated in a cinnamon butter mixture and topped with a dollop of spiced butter, creating a flavor that’s both decadent and wholesome.

Ingredients

Scale
  • 1 medium acorn squash (about 1.5 to 2 pounds)
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Pinch of nutmeg (optional but recommended)
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
  2. Prepare the squash: Carefully cut the acorn squash in half from stem to tip. Scoop out the seeds and stringy pulp.
  3. Slice the squash into half-moons: Cut each half into 1-inch thick slices (about 4 to 5 slices per half).
  4. Make the butter mixture: In a small bowl, combine 2 tablespoons melted butter, 3 tablespoons brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon salt, and a pinch of nutmeg (if using). Whisk until smooth.
  5. Arrange the squash on a parchment-lined baking sheet in a single layer, not overlapping.
  6. Brush the butter mixture generously over both sides of each squash slice. Drizzle any leftover mixture over the top.
  7. Roast for 20 minutes.
  8. Flip the squash slices and brush with any remaining butter mixture from the pan. Roast for another 10 to 15 minutes, until tender and caramelized.
  9. While the squash roasts, make the cinnamon butter topping: Mix together 2 tablespoons softened butter, 1 tablespoon brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt in a small bowl until well combined.
  10. Serve immediately: Transfer the roasted squash to a serving platter. Dollop small amounts of the cinnamon butter over the hot squash and serve right away.

Notes

For uniform cooking, slice squash into 1-inch thick slices. If your oven runs hot, check a few minutes early to prevent burning. The cinnamon butter topping can be doubled and stored in the fridge for up to a week. Leftover squash keeps in an airtight container in the refrigerator for up to 4 days; reheat in the oven at 350°F for 5-7 minutes for best results.

Nutrition

Keywords: acorn squash, brown sugar, cinnamon, roasted squash, fall side dish, easy side dish, Thanksgiving side dish

Find it online: https://sparklechew.com/perfect-brown-sugar-roasted-acorn-squash-easy-side-dish/