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Brown Sugar and Nutmeg Roasted Acorn Squash

Brown Sugar and Nutmeg Roasted Acorn Squash

Move over side dishes, acorn squash is in the building with brown sugar and nutmeg. When their forces combine, they’re going to steal the side-dish show.
By Kate Davis


Whether you’re the adventurous host who’s responsible for the entire feast, or just one bringing a random dish, let this great side dish squash those cooking fears away.


I recently reintroduced these to our dinner table. and. they. were. a. hit. even the pickiest of eaters scooped their squash clean, (i’m sure it had nothing to do with the melted brown sugar and butter). the slight hint of orange zest and nutmeg contrast the sugar, and complement the delicious flavors of the acorn squash. bring this to your table, and it’s sure to be a hit.


See Also
Collard Green and Black Eyed Peas Croquettes


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Acorn Squash Roasted with Brown Sugar and Nutmeg

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  • Author: Kate Davis


  • 34 acorn squash (or one half per person you’re serving)
  • 23 tbsp. butter (sliced into thin pads for each half)
  • 23 tbsp. light or dark brown sugar
  • 2 tsp. nutmeg
  • 2 tsp. orange zest
  • olive oil (for drizzling)


  1. preheat your oven to 450 degrees. cut the acorn squash in halves, and scoop out the middle seeds with a spoon. place one small pad of butter and a sprinkle of brown sugar in the center of each squash. sprinkle the nutmeg and orange zest evenly over all squash halves and give them a good drizzle of olive oil. roast for 45min-1 hour, or until the edges are golden and and the squash is fork tender.
  • Category: Side


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