Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Cover a baking pan with aluminum foil and coat with vegetable oil.

  • Remove acorn squash stems, cut in half lengthwise, and clean out the seeds. Place squash cut side-down onto the prepared baking pan.

  • Roast in the preheated oven until tender, 30 to 60 minutes, depending on the size of the squash

  • While squash roasts, place brown sugar, butter, sea salt, cinnamon, and allspice in a small bowl. Microwave to melt the butter, about 30 seconds; stir to combine.

  • Remove squash from the oven, turn over, and coat with the sugar mixture. Continue to roast for 5 minutes more.

Cook's Note:

You can use butternut squash instead of acorn.

Nutrition Facts

286.6 calories; protein 2.1g 4% DV; carbohydrates 53.3g 17% DV; fat 9.4g 15% DV; cholesterol 15.3mg 5% DV; sodium 456.1mg 18% DV. Full Nutrition