Barefoot Contessa Acorn Squash Recipe
The Barefoot Contessa Acorn Squash Recipe is warm, sweet and full of comfort. It is perfect for fall and winter meals.
Ingredients
- 2 medium acorn squashes
- 3 tablespoons unsalted butter melted
- 2 tablespoons brown sugar
- 1 tablespoon pure maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- 2 tablespoons chopped pecans optional
Instructions
Preheat the Oven
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleaning easier.
Cut the Squash
- Carefully cut each acorn squash in half. Scoop out the seeds with a spoon. Place the halves cut side up on the baking sheet.
Prepare the Butter Mixture
- In a small bowl, mix melted butter, brown sugar, maple syrup, salt, pepper and cinnamon. Stir until fully combined and smooth.
Brush the Squash
- Brush the butter mixture generously over each squash half. Make sure the mixture covers the inside evenly for best flavor.
Roast the Squash
- Place the baking sheet in the oven. Roast for 40–45 minutes until the squash is tender and slightly golden around edges.
Check for Doneness
- Insert a fork into the squash. It should slide in easily without resistance. This means the squash is fully cooked.
Add Optional Toppings
- Sprinkle chopped pecans on top during the last 5 minutes of roasting. They add crunch and extra flavor.
Serve Warm
- Remove from the oven carefully. Let cool for a few minutes. Serve warm and enjoy the soft, sweet texture.
Notes
- Use a sharp knife to cut squash safely.
- Roast cut side up for better caramelization.
- Do not skip preheating the oven.
- Adjust sugar for sweeter or lighter taste.
- Add fresh herbs for extra flavor.
- Toast pecans lightly before adding for deeper taste.