Roasted Acorn Squash



Serving size

1/2 squash
30 Minutes

This recipe can be multiplied and leftovers make a good ingredient in tossed salads.

Roasted Acorn Squash


1 squash (4 inch dia) Acorn squash (about 1 pound)
2 tsp.. Unsalted butter
2 tsp. packed Light brown sugar


Preheat oven to 400°F.

Halve the squash lengthwise. Scoop out the seeds and discard them. Make shallow cuts in a grid pattern along the inside of the squash.

Place 1/2 tsp.. butter and 1/2 tsp.. brown sugar in the cavity of each squash.

Set the squash in the preheated oven and reduce the heat to 350°F. Roast for approximately 30 minutes. Using a spoon occasionally baste the top and inside of the squash with the sugar/butter mixture.

Remove and serve after allowing to cool for about 5 minutes.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Simple dishes are the best. Pair this roasted acorn squash with a roasted salmon dish like the Salmon with Caper Mayonnaise and you have the nearly perfect meal.

"Many so-called aphrodisiac recipes are basically wholesome ingredients prepared in a tasty way. The receptivity to romance probably comes from the general sense of relaxation and well-being good food induces."

Harry E. Wedeck, Author, "The Dictionary of Pagan Religions"