Farm Style Roasted Acorn Squash
March 02, 2016
Categories: Dinner, Side Dishes, Vegetables, Squash, North American, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Small Batch Cooking, Christmas, Entertaining, Fall/Autumn, Sunday Dinner, Thanksgiving, Winter, Oven Roast, Gluten-Free, High Fiber, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy more
"Tried and true, unpretentious squash recipe that is in my opinion the epitome of a successful recipe. It is very simple to make and goes well with almost anything, especially good with those cold weather meals, Holiday worthy, or even as a side to grilled meats. Many times, I've made it as a main lunch meal."
- Serving Size: 1 (473.2 g)
- Calories 226.3
- Total Fat - 6.7 g
- Saturated Fat - 3.7 g
- Cholesterol - 15.3 mg
- Sodium - 73.5 mg
- Total Carbohydrate - 38.5 g
- Dietary Fiber - 4.1 g
- Sugars - 27.8 g
- Protein - 3.7 g
- Calcium - 110.7 mg
- Iron - 1.5 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Preheat oven to 350 degrees F (175 degrees C).
Place acorn squash cut side down onto a cookie sheet.
Bake until squash begins to soften which should take approximately 30 to 45 minutes.
Remove cookie sheet (do not shut off oven) and carefully turn squash cut side up. Place butter (1/2 tablespoon onto each half), and sprinkle a bit of salt and pepper over each.
Distribute brown sugar evenly into the inside of the squash halves.
Place cookie sheet with squash back into the oven being careful that the squash doesn't slide around while baking.
Bake for another 30 minutes until completely done. Enjoy!
Tips & Variations
No special items needed.