Roasted acorn squash with brown sugar served on rustic table

Roasted Acorn Squash with Brown Sugar – Simple & Delicious

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October 3, 2025

There’s something about roasted acorn squash with brown sugar that feels like a hug from the inside out. Sweet, buttery, and golden around the edges, it’s the side dish that makes your table feel complete. And the best part? It takes just a handful of ingredients and about an hour—perfect for those busy weeknights or holiday gatherings when you need something comforting but not complicated.

Growing up in Texas, I remember my grandmother cutting open squashes from her garden. She’d roast them slowly while the kitchen filled with that sweet, nutty aroma. Now, living in New York, I find myself reaching for this same recipe when I want to bring a little bit of that farmstead warmth back into my home.

Table of Contents

Why You’ll Love This Roasted Acorn Squash with Brown Sugar

It’s sweet, buttery, and cozy—the side dish version of a soft blanket.
Only five ingredients (most of which you probably already have).
Works beautifully with turkey, chicken, pork, or even as a vegetarian main.
It doubles as both a weeknight dish and a Thanksgiving table star.

What Does Roasted Acorn Squash with Brown Sugar Taste Like?

Imagine the natural nuttiness of squash blended with caramel-like brown sugar, all melted together with butter and a hint of cinnamon. The edges crisp just slightly, while the inside stays fork-tender and velvety. Every bite is a little sweet, a little savory, and very, very satisfying.

Ingredients You’ll Need for Roasted Acorn Squash with Brown Sugar

When it comes to making roasted acorn squash with brown sugar, the beauty is in its simplicity. You don’t need a long shopping list or exotic pantry items—just a few familiar ingredients that work together to create something cozy and satisfying. Here’s what to gather:

2 acorn squash – Choose squash that feel heavy for their size with firm, dark green skin. A little orange spotting is fine, but avoid ones with soft spots. Each squash will yield two generous halves, perfect for stuffing with that buttery, sugary goodness.
¼ cup butter – I like salted butter here because it balances the sweetness of the brown sugar. If you’re using unsalted, just add a tiny pinch of salt when you season.
¼ cup brown sugar – Light brown sugar gives a mild caramel flavor, while dark brown sugar brings deeper, richer molasses notes. Either works—go with what you love most.
1 teaspoon ground cinnamon – This little spoonful turns ordinary squash into something that tastes like fall. It’s warm, fragrant, and comforting.
(Optional) Pinch of salt – Don’t underestimate this step. A touch of salt makes the sweetness shine and keeps the flavors balanced.

That’s it! Four core ingredients and one optional, yet it transforms into a dish that feels like it took hours to pull together.

If you love fall flavors, you’ll also want to peek at my pumpkin carrot soup—it’s another cozy recipe that pairs beautifully with this squash. Together, they can turn an ordinary weeknight dinner into a festive autumn feast.

Ingredients for roasted acorn squash with brown sugar — Ingredients for Roasted Acorn Squash with Brown Sugar

How to Make Roasted Acorn Squash with Brown Sugar (Step by Step)

The best part about roasted acorn squash with brown sugar is how easy it is to prepare. Don’t let the word “squash” intimidate you—it’s much simpler than carving a pumpkin, and the results are every bit as rewarding. Here’s your step-by-step guide:

Step 1: Preheat the oven

Set your oven to 400°F. This temperature is just right for soft, tender squash with edges that caramelize beautifully. While the oven warms up, line a baking sheet with parchment paper for easy cleanup.

Step 2: Cut and clean the squash

Take your acorn squash and carefully cut it in half lengthwise. The skin is firm, so use a sharp, sturdy knife and rock it gently until you’ve sliced through. Scoop out the seeds and stringy bits with a spoon. (Pro tip: those seeds can be roasted just like pumpkin seeds if you want a little snack!)

Step 3: Place squash on the pan

Arrange the squash halves on your baking sheet with the cut side facing up. Think of them like little bowls waiting to be filled with buttery sweetness.

Step 4: Add the magic ingredients

Divide the butter, brown sugar, and cinnamon evenly among the squash cavities. As the squash roasts, the butter will melt into the sugar and spice, creating a syrupy glaze that soaks right into the tender flesh. If you’d like, add a pinch of salt to balance the sweetness.

Step 5: Roast until tender

Slide the baking sheet into the oven and roast for 45–50 minutes. You’ll know your squash is done when the flesh is fork-tender and starting to brown at the edges. The smell will tell you too—it’s sweet, nutty, and absolutely mouthwatering.

Step 6: Optional finishing touch

For a slightly crisp top, switch your oven to broil during the last 2–3 minutes. Just keep an eye on it—things can go from golden to charred quickly.

Step 7: Serve and enjoy

Carefully remove the squash from the oven and spoon some of the melted buttery brown sugar glaze over the top before serving. Pair it with roasted meats or soups for a complete fall meal. (For example, this dish goes beautifully with my creamy pumpkin chicken chili.)

Tips and Tricks for Perfect Roasted Acorn Squash with Brown Sugar

Don’t skip the salt. Just a pinch makes the sweetness pop.
Want it less sweet? Swap half the brown sugar for maple syrup.
Make it ahead. Roast the squash earlier in the day and reheat at 350°F for 10 minutes.
Add toppings. Pecans, dried cranberries, or even a dollop of Greek yogurt can turn this into something fancy.

Storage

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Wrap roasted halves tightly in foil, then freeze for up to 2 months.
Reheat: Warm in the oven at 350°F until hot, or microwave for 2 minutes.

FAQs

Can I use maple syrup instead of brown sugar?
Absolutely—it adds a lovely depth of flavor.

Do I need to peel the squash?
Nope! The skin softens in the oven and helps hold everything together.

What if my squash is really big?
Just cut it into quarters instead of halves so it cooks evenly.

Conclusion

If you’re craving a side dish that’s cozy, quick, and just plain delicious, roasted acorn squash with brown sugar is the answer. It’s one of those recipes that feels fancy without the fuss—and it might just earn a permanent spot in your fall rotation. Try it this week, and I bet you’ll be making it again before the season’s over.

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