Easy Roasted Acorn Squash
- PREP 15min
- COOK 1hrs
- TOTAL 1hrs 15min
This recipe is one of my favorite ways to cook acorn squash. We roast acorn squash wedges in the oven with brown sugar and then spoon over brown butter, cranberries, and walnuts for serving. This is a perfect fall side dish and is stunning on a holiday table!
You Will Need
2 medium acorn squash
1 tablespoon olive oil
Salt and fresh ground black pepper
3 tablespoons brown sugar or maple syrup
3 tablespoons butter
1/4 cup walnuts, chopped and lightly toasted
1/4 cup dried cranberries
Directions
Preheat the oven to 400°F (204°C). Set aside a large baking dish or rimmed baking sheet.
Cut the squashes in half. Then, use a spoon to scoop out all the seeds from the middle. Carefully cut each half into 2 wedges.
Place the wedges in a large baking dish and brush all sides with olive oil.
Scatter the brown sugar evenly on top and season with salt and pepper.
Bake until the acorn squash wedges are soft and caramelized around the edges, about 1 hour.
When the squash has roasted, add the butter, walnuts, and cranberries to a small saucepan over medium heat. Cook until the butter bubbles and takes on a toasty aroma, then spoon the browned butter, cranberries, and walnuts over the squash.
Adam and Joanne's Tips
- Acorn squash skin: You can eat the skin after roasting! It gets nice and tender.
- Roast the seeds: You can roast acorn squash seeds the same way you would pumpkin seeds. Use our roasted pumpkin seeds recipe for guidance.
- The nutrition facts provided below are estimates.