Seasoned with spices of nutmeg and cinnamon, this autumnal squash quickly transforms into a stunning side dish. Fill the amber shell with butter and spices, plus a touch of brown sugar to enhance its natural sweetness. Toss in toasted pecans and you’re well on your way to an utterly delectable side.
Acorn squash has to be one of our favorite fall vegetables. So gorgeous, this squash is often used in seasonal décor. But to limit their use in this way would be such a shame. So simple to prepare, acorn squash are a feast for your eyes and taste buds!
If you’ve never tackled these autumn beauties, the first go can be a bit daunting. Opening the tough exterior is actually not as hard as you would think. A large, sharp and sturdy knife is your key to unlock the goodness hidden inside.
Once inside, start by filling the cavity with a pat of butter, then top with the spice of ground cinnamon and freshly grated nutmeg, plus kosher salt and cracked black pepper. Add dark brown sugar and toasted pecans for an unexpected crunch.
Baked until tender, it’s a scrumptious bite and the perfect side for pairing with most any meat, from pork to chicken and even a hearty beef tenderloin.
A great dish for entertaining, you can make two or twenty!
Roasted Acorn Squash
Count on one squash for two people.
1 acorn squash
1 tablespoon butter
¼ teaspoon kosher salt, or to taste
¼ teaspoon freshly cracked black pepper, or to taste
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
3 tablespoons brown sugar
1 to 2 tablespoons chopped toasted pecans
Rinse the squash and pat dry. Using a large, sharp knife insert the tip in the middle of the squash between one of the ridges, pointing the knife towards the end and away from you. Using gentle pressure, cut through the squash until it is almost cut into – but don’t try and cut through the stem.
Remove the knife and pull the squash apart into two separate pieces. Using a spoon, scoop out the seeds from the center of the squash. (Discard the seeds; don’t toss these down your disposal!)
In a small baking dish, bunch up a small sheet of aluminum foil, creating a “nest” for each half. This keeps them from rolling around in the pan. Using the tip of a sharp knife gently prick each squash taking care not to pierce through the skin.
In each half, add ½ tablespoon butter in the center. Sprinkle ⅛ teaspoon kosher salt, ⅛ teaspoon black pepper, ⅛ teaspoon cinnamon, ⅛ teaspoon nutmeg around the edges and in the center.
Add 1-½ tablespoons brown sugar in the center of each half and top with the toasted pecans.
Cover the baking dish with foil and bake at 400 degrees for 45 to 60 minutes or until the squash is very tender. Let cool slightly.
Before serving, use a fork to carefully pull the flesh away from the skin, mixing the melted butter and brown sugar into the squash. Take care not to pierce the squash.
Serves 2.
One of our favorite finds, Land O Lakes “half sticks”, measuring ¼ cup. So convenient! And we always reach for their unsalted butter for a consistent taste. https://amzn.to/4dKyjUF
A sharp, sturdy knife is key to cutting into these beautiful squash. We use our 9′ Wusthof chef knife. https://amzn.to/4883FUc And a solid cutting board provides the perfect surface for prepping. John Boos Boards https://amzn.to/4hb698f
Imperial Sugar is our preferred brand. For this recipe we use their dark brown sugar for a deeper flavor. https://amzn.to/4f9RE2V
Preserving Good Stock is a Silpat Affiliate and an Amazon Affiliate – we may earn commissions on purchases made through our links.
Roasted Acorn Squash
Equipment
- Small baking dish
Ingredients
- 1 acorn squash
- 1 tablespoon butter
- ¼ teaspoon kosher salt, or to taste
- ¼ teaspoon teaspoon freshly cracked black pepper, or to taste
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly ground nutmeg
- 3 tablespoons brown sugar
- 1 to 2 tablespoons chopped toasted pecans
Instructions
- Rinse the squash and pat dry. Using a large, sharp knife insert the tip in the middle of the squash between one of the ridges, pointing the knife towards the end and away from you. Using gentle pressure, cut through the squash until it is almost cut into – but don’t try and cut through the stem. Remove the knife and pull the squash apart into two separate pieces.
- Using a spoon, scoop out the seeds from the center of the squash. (Discard the seeds; don’t toss these down your disposal!)
- In a small baking dish, bunch up a small sheet of aluminum foil, creating a “nest” for each half. This keeps them from rolling around in the pan. Using the tip of a sharp knife gently prick each squash taking care not to pierce through the skin.
- In each half, add ½ tablespoon butter in the center.
- Sprinkle ⅛ teaspoon kosher salt, ⅛ teaspoon black pepper, ⅛ teaspoon cinnamon, ⅛ teaspoon nutmeg around the edges and in the center.
- Add 1-½ tablespoons brown sugar in the center of each half.
- Top with the toasted pecans.
- Cover the baking dish with foil and bake at 400-degrees for 45 to 60 minutes or until the squash is very tender. Let cool slightly.
- Before serving, use a fork to carefully pull the flesh away from the skin, mixing the melted butter and brown sugar into the squash. Take care not to pierce the squash.
