Basic Roasted Acorn Squash

Serves: 2

After roasting, the center of this acorn squash becomes a tiny swimming pool of melty butter and molasses-y brown sugar—need we say more?

Yield: 2 servings
Prep Time:
Cook Time:
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1 medium acorn squash (about 1 pound)
1 tablespoon unsalted butter, cut into 4 pieces and at room temperature
kosher salt
freshly ground black pepper
2 teaspoons packed light or dark brown sugar


1 Heat the oven to 400°F and arrange a rack in the middle.

2 Meanwhile, 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.

3 Place the halves cut-side up on a baking sheet. 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. Roast until fork tender, about 45 minutes to 1 hour.


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