Roasted Maple and Brown Sugar Acorn Squash

A super-easy recipe for maple and brown sugar sweetened acorn squash that works as an appetizer, side dish, or dessert – and it's only $1.08 per half.

Course Side Dish

Cuisine American

Keyword roasted acorn squash

Prep Time 5

Cook Time 45

Cooling 5

Total Time 55

Servings

Calories 127kcal

Author Ari

Cost $2.15

Ingredients

1 acorn squash
1 tablespoon butter or vegan substitute
1 tablespoon brown sugar
1/2 tablespoon maple syrup

Instructions

Preheat oven to 400ºF
Wash acorn squash and pat dry
Cut off tip from bottom, remove stem, and place with the cut tip side up
Carefully insert knife tip into center and bring knife down toward you. Repeat on other side. Use knife to break open the remaining squash.
Scoop out seeds and pulp. (Optional: set those aside for roasting later.)
Fill each squash half with butter, brown sugar, and maple syrup. Spread mixture evenly over squash flesh.
Place squash halves on baking sheet and roast for 45 minutes.
Cool for 5 minutes before eating. These can also be left in the oven with the heat turned off after roasting to keep them warm.

Notes

Nutrition data is provided as a courtesy, calculated automatically, and may differ depending on your specific ingredients and amounts.
Note that the recipe and nutrition data is for 2 servings (half squash = 1 serving).
Cooking times can vary based on your oven, altitude, and squash size, so I recommend checking the squash after 45 minutes to see if it's soft enough.
My squash weighed 20 oz. whole and 18 oz. after scooping out the seeds and pulp.

Nutrition