Glazed Acorn Squash

This is the easiest way to prepare acorn squash. Ever. And it’s sooo good. The brown sugar mixes with natural sugars in the squash and caramelizes and it is melt in your mouth good. It’s the perfect fall side dish and kind of makes me want to go jump in a big pile of leaves. Who’s with me?

Ingredients

2 tablespoons olive oil
2 acorn squash, halved, seeded, and cut into half-moon shapes {1-1.5 inches thick}
Salt and pepper to taste
1/2 cup packed dark brown sugar {you can use light brown sugar too}

Directions

Preheat oven to 400 degrees. Line 2 baking sheets with a silpat {or foil}. Toss squash with olive oil and then spread squash pieces evenly on baking sheets. Season with salt and pepper and sprinkle1/4 cup of the sugar. Roast about 5 minutes or until sugar has melted. Remove from oven and flip over squash pieces. Season with salt and pepper and sprinkle remaining sugar evenly. Roast until tender, about 20-25 minutes.