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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Roasted Acorn Squash – a delicious, simple side dish that is easy to make and packed with flavor. Easy enough for weeknight dinners!
- 2 whole acorn squash, halved
- 2 tablespoons of olive oil
- 1 teaspoon kosher salt
- 6 tablespoons butter (or ghee)
- 4 tablespoons brown sugar
- 4 tablespoons walnuts (or pecans)
- Preheat oven to 375 degrees F.
- Cut squash in half, lengthwise.
- Remove seeds and scrape inside clean.
- Place on deep cookie sheet with 1/2 inch of water in the bottom.
- Place 1/2 tablespoon butter in the middle of each.
- Roast for 30 minutes (middle rack, uncovered).
- Remove and used the melted butter inside each squash to brush all over the outer edges.
- Then add an additional 1/2 tablespoon butter and 1/2 tablespoon brown sugar to each half.
- Roast for additional 30 minutes
- Remove and again brush melted butter all over.
- Add a sliver of butter to each again and another half tablespoon of brown sugar making sure you sprinkle brown sugar all over including on the outer edges.
- Add a tablespoon of walnuts to each.
- Broil on high about 1-2 minutes or until brown sugar starts to turn brown (watch carefully).
- Serve immediately.
- Paleo: use grassfed butter or ghee instead of butter and use coconut sugar instead of brown sugar.
- Storage: store in an airtight container in the refrigerator for up to 5 days. To freeze place in a freezer-safe container (air-tight) and place in the freezer for up to 6 months.
Keywords: roasted acorn squash
Originally published October 9, 2016.