These Baked Acorn Squash slices are brushed with brown sugar and cinnamon butter and roasted in the oven. Also, learn how to cut acorn squash for roasting.
Why This Recipe Works
If you ever wondered how to make a delicious acorn squash side dish, this recipe is for you. I think it's one of the prettiest squashes out there! Easily cut the acorn squash into slices, brush with delicious sweet cinnamon butter and bake until soft. This fall and winter side dish is so quick and easy and perfect served for Thanksgiving or Christmas dinner.
Impress your family and guests this holiday season with this beautiful acorn squash side dish. It takes only minutes to prepare and tastes delicious!
- acorn squash: washed well and sliced; I prefer to leave the skin on;
- unsalted butter: for roasting the vegetables, can be substituted with olive oil,
- brown sugar: caramelized and adds sweet flavor;
- seasoning: ground cinnamon, ground cloves, salt, pepper.
How to cut acorn squash for roasting?
- Slice off both ends of the squash.
- Cut the acorn squash in half. Remove the seeds. You can discard them or roast them with seasoning.
- Lay each half of the squash cut side down on a cutting board, and cut into slices.
How to make baked acorn squash?
- Follow the steps above to cut the squash into slices, brush with sweet butter mixture, and roast in the oven until soft.
- Cut the acorn squash according to my steps above. Arrange slices on a baking sheet lined with parchment paper.
- In a small bowl, whisk the melted butter with brown sugar, salt, pepper, cinnamon, and cloves.
- Brush each slice with the butter mixture, on both sides.
- Roast the acorn squash in preheated oven for 15 minutes. Serve immediately.
- savory: brush each slice of squash with melted butter mixed with garlic and herbs (rosemary, thyme, etc.)
- cinnamon maple: skip the brown sugar and use maple syrup
Baked acorn squash is the best served right away. You can save time on prep and slice the squash a few hours before baking. Make sure to wrap it with saran wrap and store it in the fridge. Let it come to room temperature before baking.
Absolutely! Aside from acorn squash, butternut, kabocha or even pumpkin work well here.
Yes, the skin is edible. It is soft and easy to eat once the vegetable is cooked. If your squash has a very thick skin, feel free to trim it off before roasting.
Any leftovers should be stored in the fridge, for up to 3 days. You can reheat the squash in a microwave for 1 minute or in the oven, at 370 degrees until heated through.
More vegetable side dish recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Baked Acorn Squash
- 1 acorn squash mine was almost 3 lb
- ⅓ cup butter melted
- 2 tablespoons packed brown sugar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground cloves
- Preheat the oven to 400° F.
- Line a baking sheet with parchment paper or silicone baking mat.
- Cut off both ends from acorn squash.
- Cut the squash in half.
- Place each half cut-side down on a cutting board. Cut into slices, about ¾" thick.
- Arrange acorn squash slices on a prepared baking sheet.
- In a small bowl, whisk melted butter with brown sugar, salt, pepper, cinnamon and cloves.
- Brush each squash slice with butter mixture on both sides.
- Roast in the oven for 15 minutes, flip each slice and bake for 5 more minutes.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.