CasserolesNo. 7583 · The 2026 edition
Brown sugar and cinnamon baked acorn squash
Transform acorn squash into a sticky-sweet, caramelized side dish with brown sugar and cinnamon, baked to perfection.
Our own summary of the original — the full post and photos live at savorymomentsblog.blogspot.com.
This recipe coats acorn squash wedges in a blend of cinnamon, brown sugar, and black pepper, then bakes them with butter until fork-tender. The squash becomes sticky and sweet, with a hint of savory contrast from salt and pepper. Serve it hot for a delicious autumn side dish.
Ingredients
Directions
- Set your oven to 375°F to preheat.
- Pour a small amount of olive oil into a baking dish and spread it evenly across the bottom. Arrange the acorn squash wedges skin-side down in the dish. Scatter the cubed unsalted butter over the tops of the wedges, then dust with ground cinnamon, brown sugar, and cracked black pepper.
- Place the dish in the oven and bake for 10 minutes. After that, flip the wedges onto one cut side and continue baking for another 5 to 7 minutes. Then turn them onto the opposite cut side and bake until the squash is tender enough to be easily pierced with a fork.
- Take the dish out of the oven and season the squash with sea salt while still hot. Serve immediately. The result will be sticky, sweet, and caramelized.
More photos
Photos hosted by savorymomentsblog.blogspot.com.
