Tender Roasted Acorn Squash With Brown Sugar and Cinnamon (Print version)
Acorn squash halves roasted until soft and buttery, with brown sugar and cinnamon melting into the tender flesh.
# Ingredients:
For the squash
01 -
2 medium acorn squash, about 1 1/2 lb (680 g) each
02 -
4 tablespoons (56 g) unsalted butter, softened
03 -
4 tablespoons (50 g) packed brown sugar
04 -
1 teaspoon ground cinnamon
05 -
1/2 teaspoon fine salt
06 -
1/2 cup (120 ml) water
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Choose a baking dish large enough to hold the squash halves cut side up.
02 -
Cut each acorn squash in half from stem to tip. Scoop out the seeds and stringy fibers with a sturdy spoon.
03 -
Rub 1 tablespoon softened butter over the cut side and cavity of each squash half. Sprinkle each half with 1 tablespoon brown sugar, 1/4 teaspoon cinnamon, and a pinch of salt.
04 -
Place the squash halves cut side up in the baking dish. Pour the water into the bottom of the dish, then cover tightly with foil.
05 -
Bake covered for 45-50 minutes, until the squash is nearly tender when pierced in the thickest part with a fork.
06 -
Remove the foil and bake 10-15 minutes longer, until the topping is bubbling and the squash is fully fork-tender. Let rest 5 minutes before serving.
# Good to know:
01 -
Best served warm while the butter and brown sugar are glossy.
02 -
Large squash may need 10 extra minutes covered before the final roast.
03 -
Nutrition is an estimate per serving.