Brown Sugar Butter Roasted Acorn Squash

Brown Sugar Butter Roasted Acorn Squash - The ultimate fall veggie prep right here, people. It’s salty and sweet, it’s tender and crunchy from the roasted seeds - SO unreal good!

This squash is a little salty, a little sweet, savory, tender, and a little crunchy from the roasted seeds. It’s the best balance and it screams fall when you’re eating it!


  • 2 acorn squash, sliced in half, seeds scooped out (don’t throw away the seeds)
  • 4 tablespoons vegan butter (regular butter works if you don’t need it to be dairy free)
  • Fresh ground nutmeg (you’ll use about 10 grates per squash half)
  • 4 tablespoons brown sugar
  • 1/2 teaspoon cinnamon


  1. Preheat your oven to 425 degrees
  2. Place the squash cut side up on a parchment paper lined baking sheet. I slice a tiny bit off the back of each squash half so that there’s a flat surface for the squash and they aren’t rolling around
  3. Rub each squash with olive oil, salt, and pepper
  4. In EACH squash cavity, add 1 tablespoon of butter, 1 tablespoon of brown sugar, and about 10 grates of fresh nutmeg (or a big pinch of pre-ground).
  5. Sprinkle the cinnamon evenly across all the squash
  6. Roast the squash for 30 minutes, remove from the oven, spoon the sauce over top of the squash, making sure all the flesh is coated. Roast for another 15 minutes, or until the squash is tender when pierced with a fork
  7. Meanwhile, clean the seeds of the squash (you DON’T need to be perfect here – if there are some little squash pieces still attached they’ll roast off in the oven)
  8. Place the seeds on a parchment paper lined baking sheet, drizzle with olive oil, season with salt and pepper, toss to combine, and roast in the oven with the squash for the final ten minutes of cook time!
  9. When it’s all done, sprinkle the seeds evenly into/over each squash and serve!


The seed roasting step is optional but highly recommended! Adds such yummy texture and flavor variation!