My roasted acorns didn’t turn out great, so I tried roasting acorn squash instead. It was shockingly good and so simple to make! Now acorn squash is my favorite fall treat (besides spiced apple cider of course). Just look at the scrumptious puddle of caramel dipping sauce that forms in the center!
1 medium acorn squash, halved and seeded
1 tablespoon butter (divided)
2 tablespoons brown sugar
Preheat your oven to 350 degrees F. Place the squash halves flesh side up in a baking dish with a little water in the bottom of the dish. Place the butter and brown sugar in the middle of each squash half. Roast the squash for 45- 60 minutes, or until the flesh is tender.