Glazed Acorn Squash Recipe

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2 acorn squash, seeded, halved, cut into wedges about 1 to 1.5 inches thick
1/2 cup  packed dark {which I prefer} or light brown sugar
2 Tbl. olive oil
season with salt and pepper


Line 2 baking sheets with parchment paper or a silpat , and preheat oven to 400.

Mix the squash with olive oil to coat, then spread evenly on baking sheets. Sprinkle with half of the brown sugar, and salt and pepper.

Roast until sugar has melted, about 5 minutes. Turn over each piece. Sprinkle remaining sugar evenly over the squash, and another dash of salt and pepper.

Should be tender in about 20-25 minutes.