Brown Sugar Acorn Squash is an easy healthy side dish roasted in the oven with brown sugar, butter and spices that’s great for summer or holiday dishes.
Brown Sugar Acorn Squash
Fall is the perfect time to stay in and cook, having your family together while filling the house with amazing smells. The cooler weather and the fact that it’s chock full of holidays doesn’t hurt either! It’s also time to start digging into all that winter squash that you see at all the farmers markets and grocery stores. There are a lot so colorful and unique squash options, but if you’ve never cut one open before, they can also be intimidating. Don’t worry, it’s super easy, and this roasted Brown Sugar Acorn Squash is the perfect place to start!
Technically acorn squash is included in the winter squash family alongside butternut squash and delicata, but is also the same species as summer squash. It’s very nutritious, high in fiber, and is a good source for vitamins and minerals. The vibrant orange flesh of the acorn squash is not only beautiful in color but it’s loaded with vitamin C, vitamin A, potassium and iron, just to name a few.
MORE HEALTHY VEGETARIAN SIDE DISHES
- Cauliflower Rice
- Healthy Green Bean Casserole
- Rotisserie Chicken Roasted Potatoes
- Parmesan Roasted Vegetables
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TIPS FOR PICKING OUT A GOOD ACORN SQUASH
- You’ll want to look for one that’s heavy for its size – the higher the density of the squash, the higher the quality. A heavy squash is a good indicator that it won’t be overly dry inside.
- Check to make sure it has smooth dull skin without any soft spots. Shiny skin usually indicates that it was picked before it was able to mature.
- Try to find one that has a good balance of green and orange coloring. Fully ripened acorn squash will be dark green in color.
- Spices: Toss acorn squash slices with fresh thyme, parmesan cheese and olive oil for another easy, more savory weeknight option.
- Syrup: Give the roasted squash a light drizzle of maple syrup or honey to give the squash a thicker glaze.
- Vegan: Replace butter with vegan butter and make sure that the brown sugar you’re using is labeled “organic” to ensure that it’s vegan as well. Some companies add in other ingredients so checking the label is important.
WHAT GOES WITH ROASTED ACORN SQUASH?
- Easy Healthy Meatloaf
- Chicken Meatballs in Marinara Sauce
- Braised Balsamic Chicken
- Pretzel Crusted Fried Chicken
HOW TO STORE ROASTED ACORN SQUASH
- Serve: This dish is best eaten within 2 hours from the point you take it out of the oven. Bacteria can grow rapidly so to be safe, throw away any that are left out for more than 2 hours.
- Store: Leftovers should be stored in a sealed container or wrapped in plastic wrap in the fridge. It should last for up to 3-5 days.
- Freeze: You can freeze roasted acorn squash by either leaving it in chunks or mashing it. Ensure that it’s in an airtight freezer-safe container and freeze for up to 10 to 12 months.
- 1 medium acorn squash
- 1 tablespoon unsalted butter , softened
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons brown sugar
- Heat the oven to 400 degrees.
- Cut acorn squash in half and scoop out the seeds and threads.
- Spread the butter and season with salt and pepper.
- Sprinkle with brown sugar.
- Place the squash halves baking sheet, cut side facing up.
- Roast for 45 minutes to 1 hour, until tender.