Roasted Acorn Squash

Acorn squash is another one of those veggies I’d never tried.  I got into butternut last year.  Spaghetti squash the year before that.  So it was time to give this one a try.  A quick Twitter poll proved that THE WAY to cook it was roasting with brown sugar and butter.  So that’s what I did.  Hubs and I both really enjoyed it, and its so easy, we’ll absolutely be adding this to our list of regular sides.


  • acorn squash
  • 1 tablespoon of real butter per squash
  • 1 teaspoon brown sugar splenda per half squash
  • salt
  • pepper


  1. Slice the squash vertically in half.
  2. Scoop out the seeds.
  3. Preheat the oven to 350 degrees.
  4. Grease the bottom of a baking pan with butter or oil and place the squash cut side down.
  5. Roast for 20 minutes.
  6. Flip them over, and crumble the butter (1/2 tablespoon per half) over each half, then sprinkle 1 teaspoon of brown sugar Splenda over each.
  7. Roast for another 25 minutes.

Printable version.

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