Print

Crispy Brown Sugar Roasted Acorn Squash: Easy Fall Side Dish

Crispy Brown Sugar Roasted Acorn Squash - featured image
Print Recipe

A simple yet impressive fall side dish featuring acorn squash roasted with brown sugar, pecans, and warm spices. The high heat creates a crispy, caramelized crust while keeping the interior tender.

Ingredients

Scale
  • 1 medium-large acorn squash
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons brown sugar, packed
  • 1/2 cup raw pecans, chopped
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • A pinch of black pepper

Instructions

  1. Preheat oven to 400°F (200°C) and let it fully heat up for at least 15 minutes.
  2. Wash the acorn squash, cut it in half lengthwise, scoop out seeds, and cut into 1-inch wedges.
  3. Place wedges in a large bowl and toss with olive oil, melted butter, salt, pepper, and cinnamon until coated.
  4. Spread squash in a single layer on a parchment-lined baking sheet and roast for 20 minutes.
  5. Remove from oven, sprinkle with brown sugar and chopped pecans, and gently turn to coat.
  6. Return to oven and roast for another 15-20 minutes until edges are dark golden brown and crispy.
  7. Let cool for 5 minutes before serving warm.

Notes

Ensure squash pieces are uniform 1-inch wedges for even cooking. Do not add sugar in the first roasting phase to prevent burning. If sugar burns too quickly, lower temperature to 375°F (190°C) for the second half. Can be made dairy-free by swapping butter for coconut oil.

Nutrition

Keywords: acorn squash, roasted squash, fall recipes, side dish, brown sugar, pecans, vegetarian, gluten-free, easy dinner, autumn cooking

Find it online: https://lindabake.com/crispy-brown-sugar-roasted-acorn-squash-easy-fall-side-dish/