Sweet Roasted Winter Squash


Sugar, butter, and spices on roasted acorn squash.

Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
4 servings


  • 1 tablespoon vegetable oil

  • 2 acorn squash

  • ½ cup brown sugar

  • 2 tablespoons unsalted butter

  • 1 teaspoon coarse sea salt

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon ground allspice


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

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

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

  4. 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.

  5. 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 (per serving)

287 Calories
9g Fat
53g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 287
% Daily Value *
Total Fat 9g 12%
Saturated Fat 4g 21%
Cholesterol 15mg 5%
Sodium 456mg 20%
Total Carbohydrate 53g 19%
Dietary Fiber 4g 14%
Total Sugars 32g
Protein 2g
Vitamin C 28mg 138%
Calcium 110mg 8%
Iron 7mg 40%
Potassium 911mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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