Roasted Juicy Acorn Squash
Elevate your fall meals with this Roasted Juicy Acorn Squash recipe—a delightful balance of savory and sweet flavors that’s perfect as a side dish or a light vegetarian main. Featuring tender, caramelized acorn squash roasted to golden perfection, this dish is seasoned with olive oil, brown sugar, and a dash of cinnamon for a warm, comforting aroma. A pat of butter melts into the hollowed-out center of each squash half, enhancing its rich, nutty flavor, while optional drizzles of honey and garnishes of parsley add irresistible layers of sweetness and freshness. Ready in under an hour with just 10 minutes of prep time, this recipe is an easy but elegant way to embrace seasonal produce and impress at your table. Serve it warm for a hearty, flavorful treat that embodies the best of autumn cooking!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole acorn squash
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 tablespoons butter
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground cinnamon (optional)
- 1 tablespoon honey (optional)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
Carefully cut each acorn squash in half lengthwise. Scoop out the seeds and stringy pulp using a spoon.
Cut a small slice off the rounded side of each half so it can sit flat without tipping over.
Brush the cut sides of the squash with olive oil, ensuring the flesh is well-coated.
Sprinkle the brown sugar evenly over the flesh of the squash. Add a small pat of butter (about 1/2 tablespoon) to the hollowed-out center of each squash half.
Season the squash halves with salt, black pepper, and cinnamon if desired. For extra sweetness, drizzle a small amount of honey into the center of each squash.
Place the squash halves cut side up on the prepared baking sheet. Roast in the preheated oven for 45-50 minutes, or until the flesh is fork-tender and golden around the edges.
Remove the squash from the oven and allow it to cool for 5 minutes before serving.
If desired, garnish with freshly chopped parsley for a burst of color and flavor.
Serve warm and enjoy this delicious, roasted acorn squash—perfect for fall or any cozy evening meal!
Nutrition Facts
Calories |
1564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 2582 mg | 112% | |
| Total Carbohydrate | 288.6 g | 105% | |
| Dietary Fiber | 76.4 g | 273% | |
| Total Sugars | 34.9 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 793 mg | 61% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 7599 mg | 162% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
