Roasted Acorn Squash Recipe
User Reviews
5
Roasted Acorn Squash Recipe
Description
This recipe starts by heating butter with light brown sugar, salt, and pepper to create a glaze. Acorn squash is cut into quarters, seeded, and placed skin-side down on a parchment-lined baking sheet. The buttery brown sugar glaze is brushed evenly over the cut sides before roasting at 375° until tender and slightly browned, typically 40-45 minutes.
The roasting process softens the squash flesh and caramelizes the sugars, resulting in a sweet, buttery flavor contrast with the mild, nutty squash. Chopped fresh sage is added at the end to lend a warm, woodsy aroma that complements the sweet glaze.
This dish works well as a side accompanied by roasted meats or as a warm vegetarian dish. The recipe notes alternatives such as adding cooked bacon or shredded mozzarella after roasting to vary flavor and texture.
For make-ahead, the squash is best eaten immediately but can be held in a low-heat oven briefly or stored refrigerated for up to four days. Reheating is done gently with some added moisture to avoid drying.
Ingredients
- 1 1/2 unsalted butter sticks (units not specified
- 1/3 cup light brown sugar packed
- 3 acorn squash seeded and quartered
- 3 tablespoons sage chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 375°.
- Add the butter, brown sugar, salt, and pepper to a small sauce pot and cook over low heat until melted and mixed together.
- Place the sliced and seeded acorn squash wedges skin side down onto a cookie sheet tray lined with parchment paper and evenly brush the tops of them with the brown sugar-butter.
- Bake at 375° for 40-45 minutes or until tender and lightly browned.
- Garnish with any leftover brown sugar-butter and chopped fresh sage.
Notes
- Serve the roasted squash immediately or keep warm in a 225° oven covered for up to 1 hour before serving.
- Store leftovers covered in the refrigerator for up to 4 days; freezing is not recommended due to texture changes.
- Reheat by adding ½ cup of water in a covered pan or wrapped with foil in a 350° oven for 10-15 minutes until warmed through.
- Enhance flavors by topping squash with cooked bacon bits and shredded mozzarella cheese after roasting.
- Dried sage can substitute fresh sage if needed, but add it sparingly to avoid overpowering the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167kcal | 8% |
| Carbohydrates | 42g | 14% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 12mg | 1% |
| Potassium | 932mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 957IU | 19% |
| Vitamin C | 28mg | 31% |
| Calcium | 121mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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