Roasted Squash

I love roasting an Acorn squash for dinner because it provides me with a main course and dessert in one dish.  Plus, if you’re eating on your own or don’t want to deal with a lot of fuss, this is a great way to get something into the oven that yields a fantastic result without a lot of effort.


  • One Acorn squash, halved (be warned, slicing squash is kind of a battle)
  • 1/2 T butter
  • 1/2 T – 1 T brown sugar
  • Shredded cheese
  • Salt and pepper
  • Olive Oil


  • Preheat oven to 400 degrees.  Using cooking spray, grease baking dish with low sides.
  • Rub both halves of squash with olive oil.  One one half of the squash, sprinkle with salt and pepper to taste.
  • Place both halves cut-side down (skin-side up) on baking dish.  Place in oven for 30 minutes.
  • Remove from oven, flip over.  On the squash half that’s been seasoned with salt and pepper, sprinkle with shredded cheese as desired (I do ~ 1/4 c).  On the other half, place butter in the cavity, add brown sugar (rub around the rim and add to butter in the center).
  • Return to oven, facing up, bake for 15-20 minutes.
  • Remove and serve.

One response to “Roasted Squash

  1. Pingback: The Kind of Shenanigans I Aspire To… | Tenaciously Yours,

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