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.
Acorn Squash Roasted with Brown Sugar and Nutmeg
- Total Time: 40 minutes
- Yield: 6-8 servings 1x
Description
This roasted acorn squash is sweetened with brown sugar and spiced with nutmeg, creating a deliciously caramelized side dish with a hint of orange zest.
Ingredients
- 3-4 acorn squash (or one half per person you're serving)
- 2-3 tbsp butter, sliced into thin pads for each half
- 2-3 tbsp light or dark brown sugar
- 2 tsp nutmeg
- 2 tsp orange zest
- Olive oil, for drizzling
Instructions
- Preheat your oven to 450 degrees Fahrenheit.
- Cut the acorn squash in halves and scoop out the seeds and stringy center using a spoon.
- Place the squash halves cut side up on a baking sheet. Drizzle each half lightly with olive oil.
- Place a small pad of butter in the center of each squash half.
- Sprinkle each half with a generous amount of brown sugar, nutmeg, and orange zest.
- Roast in the preheated oven for 25-30 minutes, or until the squash is tender and the tops are caramelized and golden brown.
- Remove from the oven and allow to cool slightly before serving.
Notes
For a more savory version, reduce the brown sugar and add a pinch of salt. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the caramelized texture. This dish pairs well with roasted meats or as part of a vegetarian spread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 150
- Sugar: 10
- Sodium: 50
- Fat: 6
- Carbohydrates: 28
- Fiber: 4
- Protein: 2
- Cholesterol: 15
Frequently Asked Questions
Can I use a different type of squash instead of acorn squash?
Yes, you can substitute acorn squash with other winter squashes like butternut or delicata, but the cooking time may vary slightly.
What can I use instead of brown sugar in this recipe?
You can use coconut sugar or a mixture of white sugar and molasses as a substitute for brown sugar, but keep in mind that the flavor will change slightly.
How do I ensure the nutmeg flavor stands out in the roasted acorn squash?
Make sure to use freshly grated nutmeg, as it has a stronger flavor than pre-ground nutmeg, and consider adding a pinch more if you want a more pronounced taste.
