Brown Butter & Brown Sugar Roasted Acorn Squash
Nutty brown butter and sweet brown sugar combine to create perfectly roasted and caramelized acorn squash.
It’s all side dishes, all week! I started the week with Roasted Garlic Mashed Potatoes, and now I’m moving on to Brown Butter + Brown Sugar Roasted Acorn Squash. In my opinion, acorn squash is superior to all the fall squash varieties.
I keep a bowl of acorn squash stocked and ready at all times on my counter during the fall. If I’m being honest, most of the time I’m too lazy to do anything but drizzle it with a bit of olive oil and sprinkle on a pinch of salt and pepper, but I was able to muster up a bit of ambition for the sake of Thanksgiving.
But not too much ambition. We still need to keep it simple for the sake of our sanity during the holidays.
This recipe is stupid easy to make. Plus, brown butter! It’s only the best ingredient on the face of the Earth. I love the balance of sweet, savory, and nutty with each bite of acorn squash.
If you’re not familiar with making brown butter, check out this Brown Butter Pecan Chocolate Chip Cookie recipe for a step-by-step tutorial.
This acorn squash is crazy good! Each slice caramelizes on the outside, creating a crispy outer crust.
Brown Butter + Brown Sugar Acorn Squash
Nutty brown butter and sweet brown sugar combine to create perfectly roasted and caramelized acorn squash.
Ingredients:
- 1 (2-pound) acorn squash
- 4 tablespoons brown butter
- 1/4 cup brown sugar
- Salt and pepper
Directions:
- Preheat oven to 400 degrees F.
- Cut the acorn squash in half and remove the seeds. Slice each half into 1/2-inch slices. Arrange the slices on a sheet pan lined with parchment paper.
- Using a pastry brush, generously brush on the brown butter. Add a generous pinch of salt and pepper to the slices. Sprinkle the brown sugar evenly over each slice.
- Bake for 30 minutes. Serve immediately.