Sweet and Spicy Roasted Acorn Squash
This beautiful roasted acorn squash uses a simple blend of butter, brown sugar, salt, and cayenne to create a caramelized sweet-and-spicy glaze. As the squash roasts, the natural well in the center fills with melted buttery sugar that soaks into the flesh, giving you a tender, golden, autumn-inspired side dish perfect for holidays or cozy weeknight meals.
Equipment
- Sharp chef’s knife
- Cutting board
- Spoon (for scooping seeds)
- Baking Sheet or Baking Dish
- Parchment paper or foil
Ingredients
- 1 Acorn Squash (1½–2 pounds)
- 1 Tbsp Unsalted Butter, softened
- 2 Tbsp Brown Sugar (light or dark)
- Salt, to taste
- Cayenne Pepper, to taste (optional)
Instructions
- Preheat the oven to 400°F (200°C). Wash and dry the squash, then slice it in half lengthwise along the ribs. Scoop out the seeds and stringy pulp with a spoon.
- Place both halves cut-side up on a lined baking sheet. Spread the softened butter over the flesh, then sprinkle with brown sugar, salt, and a pinch of cayenne.
- Bake for 50–60 minutes, or until the squash is fork-tender and the glaze is caramelized and bubbly. Tent with foil if browning too quickly.
- Serve hot. Spoon any melted glaze from the center over the flesh before eating.