Roasted Acorn Squash Recipe

Roasted acorn squash is a delicious vegetarian side dish that is brushed  and baked with brown sugar butter and finished with fresh chopped sage.

The addition of the sugar really helps to bring out the flavors in the squash.


– unsalted butter – light brown sugar – acorn squashes – fresh sage – salt and pepper to taste

Preheat the oven to 375°. Add the butter, brown sugar, salt, and pepper to a small sauce pot and cook over low heat until melted and mixed together.

Place  the sliced and seeded acorn squash wedges skin side down onto a cookie sheet tray lined with parchment paper and evenly brush the tops of them  with the brown sugar-butter.

Bake at 375° for 40-45 minutes or until tender and lightly browned.

Garnish with any leftover brown sugar-butter and chopped fresh sage.

Make-Ahead: These are meant to be eaten as soon as they are done. You can keep them in a pot  covered in the oven at 225° for up to 1 hour before serving.

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