Description
This roasted acorn squash recipe features tender, caramelized squash quarters seasoned with a flavorful blend of melted butter, chili powder, cumin, kosher salt, and brown sugar. Roasting the squash at 400°F enhances its natural sweetness and adds a delightful golden-brown crust, making it a perfect side dish for cozy fall and winter meals.
Ingredients
Scale
Squash
- 4 small acorn squash, halved, seeded, quartered
Seasoning Mixture
- ½ cup salted butter, melted
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon kosher salt
- 2 tablespoons brown sugar
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (204°C) and place a rack in the center position. Line a rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix the Seasoning: In a small bowl, combine the melted salted butter with chili powder, cumin, kosher salt, and brown sugar. Stir well until fully blended to create a flavorful butter mixture.
- Brush Squash: Brush the cut sides of each acorn squash quarter generously with the butter mixture. Reserve any remaining mixture in the bowl for later use.
- Roast First Side: Arrange the squash wedges flesh side down on the prepared baking sheet. Roast for 20 minutes to begin caramelizing the flesh.
- Flip and Roast Second Side: Remove the baking sheet from the oven and turn each squash wedge so the other flesh side touches the sheet. Roast for an additional 15 minutes to evenly cook and caramelize the squash.
- Final Flip and Baste: Flip the squash skin side down on the pan. Spoon the reserved butter mixture over the top of the squash to add extra flavor and moisture.
- Finish Roasting: Return the squash to the oven and continue baking for another 15 minutes, or until the squash is tender, browned, and caramelized to perfection.
Notes
- Using small acorn squash ensures even cooking and tender wedges.
- Adjust chili powder to your preferred level of spice or omit if you want a milder flavor.
- Freshly ground kosher salt is recommended for optimal seasoning.
- Be sure to line the baking sheet to prevent sticking and help caramelization.
- Serve as a side dish with roasted meats or grain bowls for a complete meal.
Nutrition
- Serving Size: 1/8 of recipe (1 squash quarter)
- Calories: 160 kcal
- Sugar: 6 g
- Sodium: 280 mg
- Fat: 11 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 1.5 g
- Cholesterol: 30 mg
