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Mama’s Roasted Acorn Squash with Brown Sugar


Tags: cold weather, fall, vegetarian, winter

  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Servings: 4


  • 2 medium acorn squash
  • 5 tablespoons butter, at room temperature
  • 3 tablespoons light brown sugar
  • 2 tablespoons real maple syrup
  • 2 teaspoons chopped fresh thyme
  • Kosher salt
  • freshly ground black pepper


Preheat the oven to 400˚F. Line a sheet tray with foil.

Slice each squash in half. Use a spoon to scoop out the seeds and discard them. Arrange the squash, cut sides up, on a sheet tray.

Combine the butter, brown sugar, maple syrup, thyme, and salt and pepper in a saucepan and bring to a boil. Remove from the heat and divide the melted butter mixture among the squash cavities, brushing some on the cut side of each squash. Bake for 1 hour, until the squash is tender when pierced with a fork.

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