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Crispy Brown Sugar Roasted Acorn Squash: Perfect Side

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A simple yet impressive side dish featuring acorn squash roasted with brown sugar, cinnamon, and butter. The cross-hatch scoring technique ensures a tender interior with a crispy, caramelized exterior.

Ingredients

Scale
  • 2 medium acorn squash
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon unsalted butter, softened

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Wash squash thoroughly. Cut in half from stem to base and scoop out seeds and pulp.
  3. Score the flesh of each squash half in a cross-hatch pattern, making shallow cuts about half an inch deep without cutting through to the skin.
  4. In a small bowl, mix brown sugar, cinnamon, nutmeg, salt, and pepper.
  5. Drizzle olive oil over the cut sides of the squash and brush evenly. Sprinkle the sugar mixture generously over the oiled surface, pressing it into the cuts.
  6. Place squash halves cut-side down on a parchment-lined rimmed baking sheet. Roast for 25-30 minutes until tender.
  7. Remove from oven, flip squash cut-side up, and drizzle with softened butter. Return to oven and roast for an additional 10-15 minutes until edges are golden brown and crispy.
  8. Let rest for 5 minutes before serving.

Notes

Score the flesh deeply to allow sugar to caramelize into the squash. Watch closely during the final roasting stage as brown sugar burns easily. If edges brown too quickly, tent with foil. For a vegan option, substitute butter with olive oil or vegan butter.

Nutrition

Keywords: acorn squash, roasted squash, brown sugar squash, side dish, vegetarian, gluten-free, holiday recipe, winter vegetables

Find it online: https://sweetstirring.com/crispy-brown-sugar-roasted-acorn-squash-perfect-side/