The melted butter will mingle with the sugar and pool in the squash’s cavity, and as you scoop up bites with a spoon, you can drag them through that yummy buttery goodness. Finish baking squash: Then you’ll return it to the oven for 15 to 20 minutes, until it’s perfectly tender. Flip squash: After 20 minutes, you’ll remove the squash from the oven, turn it over (cut side up), brush it with more butter, and sprinkle it with brown sugar. This will help the flesh to steam in the oven so that it gets tender while also lightly caramelizing the edges.

Meanwhile, melt butter in a large skillet over medium heat add onions and sauté, stirring occasionally, for 10 minutes or until browned at the edges. Drizzle the olive oil over the squash, and sprinkle with the salt. Bake squash: Then turn the squash over, cut side down. Cut acorn squash in half roast cut-side up on a baking sheet for 50 minutes or until flesh is just tender. Place the squash halves cut side up on the parchment-lined pan. Drizzle on that olive oil and sprinkle your spices. Season squash halves: After cutting the squashes in half, arrange the halves cut side up on the pan brush with a little butter and sprinkle with salt and pepper. Cut each half of the squash into wedges and place the wedges on a nonstick baking tray. This moderately high oven temperature will lead to some irresistible caramelization on the squash. Place on the prepared sheet pan, cut side down. Roast cut-side up for 40 minutes, or until tender. Drizzle the inside of both halves with olive oil, sprinkle with sea salt and black pepper. Place the squash halves on the baking sheet, and drizzle them with olive oil and pinches of salt and pepper. Scoop out and discard the seeds from the squash. Slice the acorn squash in half through the.

Preheat oven: You’ll begin by preheating the oven to 425☏ and lining a sheet pan with parchment paper. Preheat the oven to 425☏ and line a baking sheet with parchment paper. Scoop out the seeds with a spoon and discard seeds and membrane. Line a baking sheet with aluminum foil or parchment paper and set aside.

Savory roasted acorn squash halves