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Whole Roasted Acorn Squash

Quick, cute, and healthy. A lovely fall dish.

Prep Time 10 minutes
Cook Time 40 minutes
Servings 2 people

Ingredients

  • 1 Acorn Squash halved
  • 2 tbsp Brown Sugar can be combined with the butter or sprinkled on top
  • 3 tbsp Butter melted
  • 2 tbsp Pecans

Instructions

  1. Wash your squash

  2. Preheat the oven to 400.

  3. Cut the squash in half (detailed above)

  4. Scoop out the seeds and fibers in the center. (You can set aside the seeds to roast later!)

  5. Rinse the squash under water and pat dry!

  6. Place both halves in a baking dish with the water, flesh side down.

  7. Roast for 30 minutes. When you remove it from the oven, a fork should pierce the skin but not without effort.

  8. Dump out the water and turn the squash over.

  9. Brush the squash with oil or butter and season as you choose.

  10. Place back in the oven flesh-side-up and roast for 15-20 more minutes.

  11. Remove from the oven.*

Recipe Notes

*At this point you can:

  • Serve the squash
  • Remove the flesh and puree
  • Stuff the squash and place back in the oven to melt