Best 3 Roasted Acorn Squash With Brown Sugar Recipes

Acorn squash, a vibrant winter squash variety, takes center stage in this delectable dish. Its tender flesh, encased in a beautiful dark green shell, transforms into a sweet and savory delight when roasted. Brown sugar, with its rich molasses notes, caramelizes during the roasting process, creating a glaze that accentuates the squash's natural sweetness. Accompanying the acorn squash are two additional recipes that elevate the meal: a savory sausage stuffing and a tangy cranberry sauce. The sausage stuffing, made with ground pork, aromatic herbs, and a touch of spice, offers a hearty and flavorful complement to the squash. Meanwhile, the cranberry sauce, bursting with the tartness of fresh cranberries and the warmth of cinnamon and cloves, adds a refreshing contrast to the sweetness of the roasted squash. Together, these three elements create a harmonious and satisfying dish that showcases the versatility and deliciousness of acorn squash.

Let's cook with our recipes!

ROASTED ACORN SQUASH

Roasted Acorn Squash image

Provided by Tyler Florence

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 acorn or dumpling squash, about 1 pound each
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, optional
1 stick (1/2 cup) unsalted butter, softened
1/2 cup brown sugar
3 tablespoons amaretto
8 fresh sage leaves
1/2 pound crushed pignoli cookies, almond biscotti, or vanilla wafers

Steps:

Preheat the oven to 350 degrees F.
Split the squash in half through the equator and scrape out the seeds with a spoon. Set the squash halves, cut sides up, on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil, if desired. If squash are very large, cut lengthwise into quarters.
In a bowl, cream the butter with the sugar, and almond liqueur. With a brush or a spoon coat the cut sides of each squash half with the butter mixture and put 2 sage leaves on top of each. Sprinkle with the crushed cookies. Bake until tender, 30 to 35 minutes, basting every 15 minutes with any remaining butter.

ROASTED ACORN SQUASH WITH BROWN SUGAR

Roasted Acorn Squash with Brown Sugar image

Quick, easy, filling roasted acorn squash recipe! Because the brown sugar is very sweet, this will work for both dinner and dessert!

Provided by supanovart

Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes

Time 40m

Yield 3

Number Of Ingredients 3

Ingredients

1 acorn squash
2 tablespoons salted butter
¼ cup loosely packed brown sugar

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Slice acorn squash into halves, removing insides and seeds. Spread butter on the inside and sprinkle brown sugar over the butter. Transfer to a baking sheet.
Roast in the preheated oven until tender, about 30 minutes. Remove, slice into thirds, and serve.

Nutrition Facts : Calories 180.5 calories, Carbohydrate 29.2 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 2.5 g, Protein 1.4 g, SaturatedFat 4.9 g, Sodium 62.9 mg, Sugar 15.4 g

BAKED ACORN SQUASH WITH BROWN SUGAR

Baked Acorn Squash with Brown Sugar image

This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of the meal.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h

Number Of Ingredients 4

Ingredients

2 tablespoons butter, plus more for surface
2 medium acorn squash, (about 1 1/2 pounds each)
2 tablespoons light-brown sugar
Coarse salt and ground pepper

Steps:

Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.
Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.
Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves; season with salt and pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.

Tips:

Choose medium-sized acorn squash, as they are easier to handle and cook evenly.
Use a sharp knife to cut the squash in half. This will help prevent the squash from splitting during roasting.
Scoop out the seeds and pulp from the squash using a spoon. Be careful not to puncture the skin of the squash.
Toss the squash halves with olive oil, salt, and pepper. This will help the squash caramelize and brown during roasting.
Place the squash halves cut-side up on a baking sheet. This will allow the squash to cook evenly and prevent it from becoming soggy.
Roast the squash at 425°F for 30-40 minutes, or until the squash is tender and caramelized.
Once the squash is cooked, let it cool slightly before handling it. This will prevent the squash from breaking apart.
Serve the squash immediately as a side dish or use it in other recipes.

Conclusion:

Roasted acorn squash with brown sugar is a delicious and versatile dish that can be enjoyed as a side dish or used in other recipes. This recipe is easy to follow and can be made with just a few simple ingredients. Acorn squash is a good source of vitamins, minerals, and fiber. It is also a low-calorie food that is perfect for those who are watching their weight. Roasted acorn squash with brown sugar is a delicious and healthy dish that can be enjoyed by people of all ages.