Roasted Acorn Squash Halves
If you're wondering how to cook acorn squash, these Baked Acorn Squash Halves are a great place to start. They're super easy to make and so delicious!
Servings: 2 people
Calories: 329kcal
Ingredients
- 1 acorn squash
- 2 teaspoons extra virgin olive oil
- Kosher salt
- 2 tablespoons unsalted butter, melted
- ground cinnamon
- 2 tablespoons light brown sugar
Equipment
- Nonstick Foil (or Parchment Paper)
Instructions
- Preheat oven to 400°F (200°C). Cover a baking sheet with nonstick foil (or parchment paper).
- Cut acorn squash in half, then remove seeds and any stringy bits with a spoon.
- Put squash on baking sheet, then drizzle olive oil over the cut side of each acorn half. Use hands to rub oil all over squash (both sides). Sprinkle lightly with salt.
- Place squash cut side down on baking sheet, then roast for 30 minutes or until squash is tender when pierced with a fork. Remove from oven.
- Flip squash over (cut side should be facing up), then prick all over with a fork (avoiding piercing the skin). Brush cut side with butter. Put any extra butter in the center.
- Add a few dashes of cinnamon to the squash, then sprinkle with brown sugar.
- Bake squash until browned and very tender (about 15 minutes).
- Serve hot. Enjoy!
Notes
Prepping the Squash - When cutting the squash in half, use a sharp knife, and cut all the way around the squash between the ribs. Then slowly pull the two halves apart. If you're finding it hard to cut, you can soften the skin by piercing the skin a few times with a sharp knife, then microwaving it for 3 to 4 minutes.
Sweetener - Maple syrup or honey can be used in place of the brown sugar, if you prefer.
Save the Seeds - You can use them to make Roasted Acorn Squash Seeds, a delicious, crunchy snack!
More Tips - Make sure to read the info before this recipe card for helpful tips, variations, serving suggestions, and more!
Nutrition
Calories: 329kcal
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