Description
This buttery roasted acorn squash recipe with dark brown sugar is an effortless holiday side packed with fall flavors.
Ingredients
Scale
- 3 acorn squash, halved and seeds removed
- 2 tablespoons olive oil
- salt, to season
- 6 teaspoons butter
- 6 teaspoons brown sugar
Instructions
- Preheat oven to 375ºF.
- Cover a baking sheet with parchment paper. Set aside.
- Place acorn squash on a baking sheet cut side up. Drizzle with olive oil, using your hand to rub around the inside of the acorn squash. Season the inside with salt.
- Flip the acorn squash over so they are cut side down.
- Bake in oven for 35-40 minutes, or until flesh is tender and you can pierce with a fork easily.
- Once the acorn squash is finished. Flip over and add 1 teaspoon of butter and brown sugar to the inside. Using a fork, gently scrap acorn squash flesh away from sides. {be careful not to pierce through the shell}
- Serve.
Nutrition
- Serving Size: 1 half squash
- Calories: 177
- Sugar: 4 g
- Sodium: 8 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 2 g
- Cholesterol: 10 mg
