Name: Brown-Sugar & Cinnamon Roasted Acorn Squash
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 medium acorn squash; 2 tbsp brown sugar; 1 tsp ground cinnamon; 2 tbsp unsalted butter or vegan butter, melted; 1 tbsp olive oil (optional); 1/4 tsp salt; 1 tbsp maple syrup (optional, for drizzling)

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Brown-Sugar & Cinnamon Roasted Acorn Squash is one of those cozy, sweet-and-savory side dishes that I love making during the fall and winter months. Roasting brings out the natural sweetness of the squash, and when I add brown sugar, cinnamon, and a touch of butter, the result is caramelized, tender, and bursting with warm flavor. It’s simple, rustic, and always a comforting addition to my table.

Why You’ll Love This Recipe

I love this dish because it’s incredibly easy and requires minimal prep, but the flavors taste like something much more indulgent. The squash roasts up golden and soft, while the brown sugar and cinnamon melt into a glossy glaze that feels like dessert. It’s a perfect side for holiday dinners, weeknight meals, or even as a wholesome snack. Plus, it smells amazing while it’s roasting. Brown-Sugar & Cinnamon Roasted Acorn Squash

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Acorn squash
Brown sugar
Ground cinnamon
Unsalted butter or vegan butter
Olive oil (optional, for roasting)
Salt
Maple syrup (optional, for extra sweetness)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I cut the acorn squash in half lengthwise and scoop out the seeds. Then I slice it into 1-inch thick wedges.
I place the wedges on the prepared baking sheet, cut side up.
I brush each slice with melted butter (or a mix of butter and olive oil), then sprinkle with brown sugar, cinnamon, and a pinch of salt.
I roast the squash for 25–30 minutes, flipping halfway through, until the edges are caramelized and the squash is tender when pierced with a fork.
I optionally drizzle with a little maple syrup before serving for extra richness.

Servings and timing

This recipe makes about 4 servings.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I add a pinch of nutmeg or cloves for a spicier flavor. I’ve also sprinkled chopped pecans or walnuts over the squash during the last 10 minutes of roasting for crunch. If I want a savory twist, I reduce the sugar slightly and add a dash of smoked paprika or chili flakes for contrast.

Storage/Reheating

I store leftover roasted squash in an airtight container in the fridge for up to 4 days. To reheat, I place it in a 350°F oven for 10–12 minutes or microwave it in 30-second intervals until warmed through. The texture stays surprisingly nice, and the flavors deepen over time. Brown-Sugar & Cinnamon Roasted Acorn Squash

FAQs

Do I need to peel the acorn squash?

No, the skin becomes tender after roasting and is completely edible. I usually leave it on—it adds texture and makes prep easier.

Can I make this dish ahead of time?

Yes, I roast the squash in advance and reheat before serving. It’s a great make-ahead side for holiday meals.

Can I use other types of squash?

Definitely. I’ve made this recipe with delicata, butternut, and kabocha squash with great results. Just adjust the roasting time as needed.

Is this recipe vegan?

It can be—if I use vegan butter or stick with just olive oil, the recipe is 100% plant-based and still delicious.

Can I roast the squash whole and then slice?

For easier slicing, I sometimes roast the squash halves for 10 minutes before cutting into wedges. It softens the flesh just enough to make slicing safer and easier.

Conclusion

Brown-Sugar & Cinnamon Roasted Acorn Squash is a simple, seasonal side dish that brings warmth and flavor to any meal. I love how the sweet glaze pairs with the naturally nutty squash, and how it fits just as well on a holiday table as it does next to a casual weeknight roast. It’s a cozy classic I come back to all fall and winter long.