Roasted Acorn Squash with Jalapeno Butter and Brown Sugar Recipe

A flavorful way to enjoy seasonal vegetables. Acorn squash is a great addition to your dinner menu and doesn’t require a lot of your time. The flavors of the sugar and jalapeno mask the squash flavor just enough to where you would think you are actually eating a decadent piece of candy. The dish is rich, comforting and full of flavor and unlike its peers the spaghetti squash or summer squash, it is dense and nutty and lends itself more nicely to high temperatures due to its thick skin making it a perfect veggie for roasting.

Roasted Acorn Squash with Jalapeno Butter and Brown Sugar Recipe
  • 1 Acorn squash
  • 1 Tbsp Butter
  • 3 Tbsp Brown Sugar
  • 1 TBSP of jalapeno juice (just take straight out of the can)
  • 1 clove of garlic mashed
  • 1 teaspoons Maple Syrup
  • ½ tsp salt
  • ½ tsp cracked black pepper
  1. Scoop the seeds and stringy pulp out of the squash cavities and discard.
  2. Place the squash cut-side-down on the baking sheet. Heat the butter in a small saucepan over medium heat stir in the mashed garlic, jalapeno juice, maple syrup and brown sugar. Allow the brown sugar to dissolve and remove from heat. Brush/pour over each slice of acorn squash and season with the salt and pepper.
  3. Bake in the preheated oven for about 1 hour until the squash halves are nicely browned, and the squash flesh is very soft and cooked through. It’s hard to overcook squash, it just gets better with more caramelization. But don’t under-cook it.

Roasted acorn squash is the ultimate side dish for your family meal.