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
Scale
- 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