Rating: Unrated
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  • 1 star values: 0

Sugar, butter, and spices on roasted acorn squash.

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Recipe Summary test

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

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

Directions

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

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  • 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

287 calories; protein 2.1g; carbohydrates 53.3g; fat 9.4g; cholesterol 15.3mg; sodium 456.1mg. Full Nutrition
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Reviews

Rating: 5 stars
12/31/2020
It turned out great--just enough topping. I used a Butternut squash as the cook notes suggested. Read More