top of page

butter and brown sugar roasted acorn squash

45 minutes - 1 hour

1 Serving


thank you nature for winter squashes. acorn. delicata. butternut. you name it. we nosh it. if you haven't done this for yourself, roast some winter squash with butter and brown sugar. I promise, you won't hate it at all.

feelin' a little spicy? add some cayenne, cinnamon, a little clove, a pinch of all spice, some ground cardamom, turmeric, ground ginger, Aleppo pepper. all of these spices or just one or none. maybe some maple syrup or a little local honey. follow your heart with this roasted squash!

butter and brown sugar roasted acorn squash


  • Preheat the oven to 350˚F.

  • Cut your acorn squash in half. And be careful please. These babies aren't the easiest to cut.

  • Score your acorn squash half. This step helps to get all of the seasonings down into the meat of the squash. Also kind of a pain, but totally worth it.

  • Roast your scored acorn squash half for 30 minutes, cut side down. Make sure the skin side is facing up during this initial cook! Keeping the cut side on the pan ensures that it all steams nicely on the inside without over-charring the squash.

  • Pull the squash out of the oven + increase the temperature to 375˚F.

  • Flip over the squash half and add honey, brown sugar, and butter.  Be careful when you flip. Because it roasts cut side down some steam tends to get caught up under the belly of the squash!

  • Roast the squash, cut side up, for another 15 - 20 minutes. Or, until it's bubbly and caramelized to your liking and ready to get in your belly.

How to make


  • 1/2 acorn squash

  • 2 TSP local honey

  • 1 TBSP brown sugar

  • optional: 1 tbsp maple syrup, pinch of cayenne, cinnamon, ginger, clove, allspice, turmeric, etc.1 1/2 TBSP butterpinch of salt

bottom of page