Home‎ > ‎

Roasted Acorn Squash

1 acorn squash

3 tablespoons brown sugar

1 tablespoon butter 

kosher salt


dash of cream (if you like that kind of thing, which I do)

Preheat the oven to 400.  Cut the squash in half, I use a rubber mallet to help it along.  Scoop out seeds and score the inside.  Rub 1/2 tbsp of butter on each side, sprinkle with kosher salt and pepper and 1 tbsp of brown sugar in each half. 

Place a cooling rack inside a baking pan to elevate the squash - this prevents the skins from burning.  If you don't have a rack that fits in your pan, just add a little water to the bottom.  

Place in the oven for about an hour, depending on the size of your squash.  It should be a toasty golden color when done.  Let them cool for a good 15-20 minutes, more if you have the time (makes it easier to handle them).

Scoop out the roasted squash into a mixing bowl, add another 1 tbsp of butter, a dash of cream or milk and use a hand blender to puree it.  You could also use a blender or food processor.  Add salt and pepper to taste.