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Best Easy Caramelized Brown Sugar Roasted Acorn Squash Rings

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These caramelized brown sugar roasted acorn squash rings are a quick and easy fall side dish, ready in under 40 minutes. The edges get sticky and dark, almost candied, while the inside stays tender, making it a crowd-pleaser for any gathering.

Ingredients

Scale
  • 1 large acorn squash (about 2 pounds)
  • 3 tablespoons unsalted butter, melted
  • ¼ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground nutmeg (optional)
  • Pinch of cayenne pepper
  • Fresh thyme or sage leaves (for garnish, optional)
  • Flaky sea salt (for garnish, optional)
  • Drizzle of maple syrup (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Using a sharp chef’s knife, carefully cut off both ends of the acorn squash—about ½ inch from each tip. Slice the squash crosswise into ½-inch thick rings. Use a spoon to scrape out the seeds and stringy pulp from the center of each ring.
  3. In a small bowl, combine the packed light brown sugar, ground cinnamon, salt, ground nutmeg, and cayenne pepper. Mix well with a fork.
  4. Arrange the squash rings in a single layer on the prepared baking sheet. Using a pastry brush, coat both sides of each ring with the melted unsalted butter.
  5. Evenly sprinkle the brown sugar mixture over both sides of each ring. Use your fingers to press the mixture gently into the squash.
  6. Roast for 20 minutes. Carefully flip each ring using a spatula, then roast for another 10 to 15 minutes, until the edges are deeply caramelized and the squash is tender when pierced with a fork.
  7. Optional: For darker, crispier edges, switch your oven to broil for the last 1 to 2 minutes. Watch closely to prevent burning.
  8. Remove from the oven and let the squash rings rest for 2 to 3 minutes. Transfer to a serving platter, garnish with fresh thyme or sage leaves and a sprinkle of flaky sea salt, and serve warm.

Notes

Slice the rings evenly (½-inch thick) for consistent cooking. Pat the rings dry before brushing with butter to help the sugar mixture stick. For a vegan version, use melted coconut oil or vegan butter and coconut sugar. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat in the oven or air fryer for best results.

Nutrition

Keywords: acorn squash, roasted squash, caramelized squash, brown sugar squash, fall side dish, easy side dish, vegetarian, gluten-free

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