There is nothing more “fall” then making a squash side dish. Whether acorn squash, delicata squash, butternut squash, or whatever winter squash variety you favor, this simple recipe is always a hit. It was a vegetable dish I always asked for when I was a kid, which speaks to how delicious it is. Brown Sugar Baked Squash will be on your table soon enough this fall, Thanksgiving or whenever you crave it!
How to roast squash
For whatever winter squash variety you choose, first begin by preheating your oven to 375 degrees. Next using a chef’s knife, halve the squash. Scoop out the seeds with a spoon and discard. Drizzle the cut side of the squash with olive oil and season generously with salt and pepper. Place the squash halves cut side down on an aluminum foil lined baking sheet and roast for about 45 minutes or until fork tender and browned along the edges of the cut side. Let cool slightly so that they can be handled easily, then either scoop out for mashed squash or eat within the shell.
Other ways to prepare squash
Winter Squash is pretty versatile, however it does need to be cooked in order to be consumed. Another way to prepare squash is to halve the squash, remove the seeds, then peel or cut off the skin. Cut the squash into cubes and roast in the oven for 25-30 minutes or until tender. Winter squash can also be spiralized and made into noodles, or cut into pasta shapes with the right equipment. I love how winter squash can easily go savory or sweet in recipes, which makes it so much fun to cook with. If you like this recipe, make sure to try my Maple Brown Butter Roasted Butternut Squash and Roasted Root Vegetables with Brown Butter Sauce recipes.
What is considered a winter squash
Not all squash is created equal, you certainly can’t use yellow summer squash or zucchini in the same way as butternut or acorn squash. Here are some of my favorite varieties of winter squash:
- Butternut Squash
- Acorn Squash
- Delicata Squash (my favorite!)
- Spaghetti Squash
- Hubbard Squash/Blue Hubbard Squash
- Sweet Dumpling Squash
- Kabocha Squash
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Brown Sugar Baked Squash
There is nothing more "fall" then making a squash side dish. Whether acorn squash, delicata squash, butternut squash, or whatever winter squash variety you favor, this simple recipe is always a hit. It was a vegetable dish I always asked for when I was a kid, which speaks to how delicious it is. Brown Sugar Baked Squash will be on your table soon enough this fall, Thanksgiving or whenever you crave it!
- 2 Acorn Squash
- 4 Tbsp Olive Oil
- 4 Tbsp Butter
- 4 Tbsp Brown Sugar
Preheat oven to 375 degrees. Halve squash with a large chef's knife. Scoop out all seeds and discard. Drizzle cut side of squash with olive oil and season generously with salt and pepper. Place squash cut side down on an aluminum foil lined baking sheet.
Roast squash for 45 minutes or until fork tender. Remove from oven.
Carefully place roasted squash onto a plate or bowl, cut side up. Place 1 Tbsp of butter in each well of the squash, followed by 1 Tbsp of brown sugar in each (though if you go over 1 Tbsp, your secret is safe with me!) Let butter melt, then serve and enjoy!
You can use other squash varieties for this recipe, though you may need to adjust the baking time depending on the size of the squash.