Brown Sugar & Walnut Acorn Squash

A cozy autumn side with buttery squash, warm cinnamon, and crunchy walnuts.

Prep time: 10 minutes
Cook time: 45–55 minutes
Servings: 4

Ingredients

• 2 medium acorn squash
• 2 tablespoons olive oil
• ½ teaspoon salt (optional)
• ¼ teaspoon black pepper (optional)
• 3 tablespoons packed brown sugar
• 2 tablespoons melted butter or dairy-free butter
• ½ teaspoon ground cinnamon
• ⅓ cup chopped walnuts

Instructions

1. Heat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
2. Prepare the squash. Place each squash on a stable cutting board and carefully cut in half from stem to tip, working around the tough stem. Scoop out the seeds.
3. Season and roast. Brush the cut sides with olive oil and sprinkle with salt and pepper. Place cut-side down on the baking sheet. Roast for 30–40 minutes, until the flesh is nearly tender when pierced with a fork.
4. Add the topping. Carefully turn the halves cut-side up. Mix the brown sugar, melted butter, and cinnamon. Spread over the flesh, then sprinkle with walnuts.
5. Finish baking. Roast for another 10–15 minutes, until the squash is fork-tender and the topping is bubbling. Check the walnuts toward the end; loosely cover with foil if they brown too quickly.
6. Serve warm. Let cool for about 5 minutes, then spoon any buttery filling over the squash.

Make it your own: For a less-sweet version, use 1½ tablespoons of brown sugar. Serve alongside roasted chicken or salmon for a comforting fall meal.