Roasted Acorn Squash Cinnamon Butter (Printer View)

Tender, golden squash with warm cinnamon butter makes a cozy, flavorful side for fall and casual gatherings.

# What you'll need:

→ Squash

01 - 2 medium acorn squash

→ Cinnamon Butter

02 - 4 tablespoons unsalted butter, softened
03 - 2 tablespoons brown sugar
04 - 1 teaspoon ground cinnamon
05 - 1/4 teaspoon ground nutmeg
06 - Pinch of salt

→ Garnish (optional)

07 - 2 tablespoons chopped pecans or walnuts
08 - 1 tablespoon maple syrup

# Method:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Cut each acorn squash in half lengthwise. Remove and discard seeds and stringy pulp.
03 - Place squash halves cut side up on the lined baking sheet.
04 - In a small bowl, blend softened butter, brown sugar, cinnamon, nutmeg, and salt until smooth.
05 - Evenly distribute cinnamon butter on the exposed flesh and inside cavities of squash halves.
06 - Roast for 35-40 minutes until squash is tender and edges are caramelized.
07 - Optionally, drizzle with maple syrup and garnish with chopped nuts before serving warm.

# Expert Advice:

01 -
  • Uses just a few pantry staples most cooks already have on hand
  • Naturally vegetarian and gluten-free for a crowd-pleasing side
  • Stays tender and caramelized every time with minimal fuss in the oven
  • Perfect for making ahead or serving hot from the oven
02 -
  • High in fiber and packed with vitamins from the squash itself
  • Easy to adapt for dairy-free or nut-free needs just swap the butter or omit nuts as needed
  • Freezes well and reheats without losing texture or flavor
03 -
  • Always test the squash with a fork in the thickest part close to the skin to check for perfect tenderness
  • If you want a crispier top broil for just one to two minutes after roasting
  • Toast nuts in a dry skillet for extra crunch and aroma before using as a garnish

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