Name: Roasted Acorn Squash Slices with Brown Sugar and Spices Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 acorn squash (1 1/2 to 2 pounds); 3 tablespoons melted unsalted butter; 3 tablespoons packed light brown sugar; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 1/8 teaspoon ground cumin

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Introduction

Roasted acorn squash slices are a simple, sweet, and savory side dish perfect for autumn or any time you crave comforting flavors. This recipe combines brown sugar and warm spices to bring out the natural sweetness of the squash, resulting in tender, caramelized slices that everyone will love.

The image shows several slices of roasted acorn squash on a dark baking tray with a slightly shiny texture showing caramelized edges. Each slice is curved like a crescent and has a two-tone color: the outer skin is deep greenish black, while the inner flesh is bright orange with a glazed, slightly crispy surface from roasting. In the foreground, a spoon held by a woman’s hand lifts one slice, highlighting the glossy, tender orange flesh contrasted with the dark skin edge. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 acorn squash (1 1/2 to 2 pounds)
3 tablespoons melted unsalted butter

3 tablespoons packed light brown sugar
1/2 teaspoon salt

1/4 teaspoon ground black pepper
1/8 teaspoon ground cumin

Instructions

Step 1: Preheat the oven to 425°F.
Step 2: Wash the acorn squash, then carefully cut it in half from top to bottom. Use a spoon to scoop out the seeds and any stringy pieces from the center. Place each half cut-side down on the cutting board and slice into 3/4-inch thick slices.
Step 3: Choose a baking sheet that fits the squash slices in a single layer without too much empty space. Keeping the slices closer together helps them absorb the flavors better.

Step 4: Place the squash slices on the baking sheet. Add melted butter, brown sugar, salt, black pepper, and cumin. Use your hands to toss everything together until the squash is evenly coated. Spread the slices out in a single layer for even cooking.
Step 5: Bake for 35 to 40 minutes, flipping the slices halfway through with a spatula. This helps them caramelize evenly and develop a deep golden brown color. Serve warm and enjoy!

Tips & Variations

For a spicier twist, add a pinch of cayenne pepper or smoked paprika to the seasoning mix.

Swap melted butter for olive oil to make the dish dairy-free.
Try drizzling a little maple syrup instead of brown sugar for a different sweetness profile.
Use other winter squashes like delicata or kabocha if acorn squash isn’t available.

Storage

Store leftover roasted acorn squash slices in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 350°F for 10 minutes or until warmed through, or microwave briefly for convenience.

How to Serve

A close-up of several roasted pumpkin slices arranged on a black baking tray, each slice showing a rich golden-orange color with a slightly charred, crispy brown edge and dark green skin still attached. The pumpkin flesh looks soft and moist with glossy oil glaze visible on the surface. A spoon held by a woman's hand is lifting one curved pumpkin slice, highlighting its tender and juicy texture. The background includes a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast the squash without peeling it?

Yes, you do not need to peel the acorn squash before roasting. The skin softens during cooking and is edible, adding texture and nutrients. Just be sure to wash the squash well before slicing.

How do I know when the squash slices are done?

The slices are done when they are tender when pierced with a fork and have a deep golden brown caramelized surface. This usually takes 35 to 40 minutes at 425°F, flipping halfway through to cook evenly.