As fall fills the air, we begin turning our ovens back on to embrace and savor the ingredients of the season. I simply adore so many varieties of winter squash, especially acorn squash. I love roasting with just the perfect amount of savory and sweet depicted in the classic recipe below. Serve as a side with roasted pork tenderloin and wild rice. Enjoy!
Baked Acorn Squash
- 2 medium acorn squash, halved lengthwise and seeded
- Olive oil
- ¼ cup unsalted butter, diced
- 6 tbsp. brown sugar, firmly packed
- ½ tsp. ground cinnamon
- Kosher salt & freshly ground pepper, to taste
- Preheat the oven to 400°F.
- Brush the sides and flesh of squash with olive oil. Arrange squash halves, cut side down, on a baking sheet lined with parchment paper. Bake in preheated oven until slightly tender, about 25-30 minutes. Remove from oven. Carefully, turn squash halves flesh side up.
- In a small bowl combine brown sugar, and cinnamon. Evenly divide butter among squash halves. Sprinkle with brown sugar mixture, salt and pepper.
- Return to oven. Bake at 400°F until squash is easily pierced with a fork, about 20 minutes, or until tender. Serve warm.
Tiffy’s Tips ~To make acorn or butternut squash easier to cut in half, microwave the entire squash for 1 to 2 minutes on HIGH. This will soften the squash for slicing. After microwaving, cut the squash in half lengthwise; remove and discard seeds with a fork or spoon.