Sweet Roasted Acorn Squash

This delicious acorn squash recipe is a perfect accompaniment to an Autumn meal. My mother and children fell in love with the rich, velvety texture and likened the taste to pumpkin pie!

You may want to consider adding another acorn squash, or doubling the recipe...my 4-year old begged for more!

This squash is best paired with a savory harvest dish. 

Trick: When cutting your acorn squash, use a sharp knife and a stable surface. Cut around the perimeter of the squash, avoiding the stem. Gently pull the squash open from the bottom, and the stem will separate on it's own. Cutting through the stem can be difficult and dangerous! 

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Sweet Roasted Acorn Squash

Prep Time: 10 Minutes   |   Cook Time: 70 Minutes   |   Total Time: 80 Minutes

Serves 4

Ingredients: 

• 2 Whole Acorn Squash 
• 8 tbsp Butter (salted, softened)
• 3/4 cup Dark Brown Sugar 
• 1/4 cup Maple Syrup
• 2 tbsp Cinnamon 
• 1 tbsp Nutmeg
• Sea Salt (to taste) 
• Cracked Black Pepper (to taste)

Directions: 

1. Preheat oven to 400°F.  Place a sheet of aluminum foil on the bottom of a baking dish or flat baking sheet to catch spills. 

2. In a small mixing bowl, combine butter, brown sugar, maple syrup, cinnamon, nutmeg, salt, and pepper. The mixture will resemble a thick paste. 

3. Place acorn squash halves on the baking sheet, cut side up. Generously coat the inside of squash with brown sugar mix; including the cut edges. 

4. Bake for 70 minutes or until flesh of squash is soft. 

5. Remove and let sit for 5 minutes. Drain excess liquid, and serve while warm.