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Spiced Roasted Acorn Squash with Brown Sugar and Butter Recipe

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3.9 from 12 reviews

  • Author: Sara
  • Total Time: 1 hour
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Roasted Acorn Squash recipe delivers tender, caramelized wedges seasoned with a flavorful blend of chili powder, cumin, brown sugar, and salted butter. Perfect as a side dish, the squash is oven-roasted to bring out its natural sweetness and a rich, spiced finish.

Ingredients

Acorn Squash

  • 4 small acorn squash, halved, seeded, quartered

Butter Mixture

  • ½ cup salted butter, melted
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon kosher salt
  • 2 tablespoons brown sugar

Instructions

  1. Preheat and prepare: Preheat your oven to 400°F (204°C) with a rack placed in the center position. Line a rimmed sheet pan with parchment paper for easy cleanup and to prevent sticking.
  2. Create the butter mixture: In a small bowl, thoroughly combine melted salted butter with chili powder, cumin, kosher salt, and brown sugar until well mixed. This will add a delicious spicy-sweet flavor to the squash.
  3. First roast: Brush the cut sides of the acorn squash wedges with the prepared butter mixture. Reserve any leftover butter mixture for later. Arrange the squash wedges on the prepared sheet pan with the cut flesh side down. Roast for 20 minutes to start softening and caramelizing the flesh.
  4. Flip and roast again: Carefully remove the sheet pan from the oven. Flip the squash so the opposite flesh side touches the pan. Roast for an additional 15 minutes, allowing both sides to brown evenly.
  5. Final basting and roasting: Remove the pan from the oven once more and flip the squash wedges skin side down. Spoon the reserved butter mixture generously over the flesh. Return the pan to the oven and bake for a final 15 minutes until the squash is tender, richly browned, and caramelized.

Notes

  • Use parchment paper to prevent sticking and make cleanup easier.
  • Adjust chili powder and cumin quantities for more or less spice according to your preference.
  • For an extra touch, sprinkle with fresh herbs such as thyme or rosemary before roasting.
  • The squash is done when easily pierced with a fork and caramelized on the surface.
  • Leftover roasted squash can be refrigerated for up to 4 days and reheated gently.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/spiced-roasted-acorn-squash-with-brown-sugar-and-butter-recipe/