Basic Roasted Acorn Squash

It’s November. So it’s time to really appreciate autumn foods. Like acorn squash. I’ve had this squash several times, though I’d never made it myself until now. Cutting it open made me want to take a cooking class in knife-skills, so be careful when you go to cut it open because it can be tricky.

I like that acorn squash can be eaten salty or sweet, depending on what you’re in the mood for. Since this was my first time cooking it, I went for the basic roasted squash with brown sugar, something that’s always good.


1 acorn squash

About 1 tablespoon vegan margarine

About 2 tablespoons brown sugar


1. Preheat oven to 400 degrees Fahrenheit. Using a strong knife, cut the acorn squash in half, lengthwise from stem to end.

2.Scoop out the seeds and stringy innards from the center with a spoon and discard. Score the insides of each half several times with a sharp knife.

3. Add the vegan margarine and brown sugar into each half. Place each half in a baking pan, cut side up.

4. Add about 1/4 inch of water to the bottom of the baking pan so that the squash doesn’t get dried out and the skins don’t burn. Bake in the oven for about 1 hour until the squash is soft and the tops are browned.

5. When finished, remove from the oven and let cool several minutes before serving. You can eat the skin if you want. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas, and enjoy.


Tags: , , ,

Categories: Season: Fall, Side dish


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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