Roasted Acorn Squash + Browned Butter is an easy side dish for fall that the entire family will love!  Perfect for a weeknight meal or Thanksgiving dinner!

Best Roasted Acorn Squash

Oooh this Roasted Acorn Squash + Walnuts, Browned Butter and Brown Sugar is so good!  And so easy!  It has to roast for an hour, so I am not necessarily going to say it is quick, but with just a little planning ahead, these can become a weeknight staple.  They are low maintenance and the result is some buttery, sweet yumminess that I promise even your picky eaters will love.

Love acorn squash – try our delicious Acorn Squash Soup!

What You Will Need

• acorn squash: whole acorn squash are halved with the seeds scooped out.
• olive oil: this is rubbed all over the squash before roasting.
• kosher salt: always a little pinch to elevate the flavor.
• butter (or ghee): this is used to baste the squash.
• brown sugar (or coconut sugar): to add a touch of sweetness – feel free to omit if you want.
• walnuts (or pecans): for a bit of crunch – can also be omitted if you want.

How to Make Roasted Acorn Squash

To begin you have to crack open these bad boys, which I swear are as hard as actual acorns.  Carefully, saw them in half without hurting yourself…. once that is accomplished, remove the seeds and other innards and scrape the inside clean.

Next, fill a deep cookie sheet with about a half inch to an inch of water and place the squash with the meat facing up.  Rub some olive oil on the outside, sprinkle with salt and then place a half tablespoon of butter in the middle.

Roast for 30 minutes and then remove and brush the now melted butter all over the outside.  Add another half tablespoon of butter to each half along with a half tablespoon of brown sugar.

Roast for another 30 minutes and then remove.  Brush the butter all over again.  Then add another little sliver of butter to each, another half tablespoon of brown sugar (sprinkling it all over the edges too)  and then add a tablespoon of walnuts (or pecans) to the center.  Broil on high for about 2-3 minutes, or until the brown sugar begins to just barely turn brown.

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Originally published October 9, 2016.