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Brown Sugar Crusted Acorn Squash

  • Author: Charlotte Smythe
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: 4-6 1x


Acorn squash rubbed with brown sugar, sage and butter then roasted it perfection and served with burrata cheese. 



2 medium acorn squash

2 tbsp melted grass-fed butter

1 tbsp olive oil

Sea salt

black pepper

2 tbsp brown sugar 

2 tbsp freshly chopped sage leaves

To Serve:

Burrata cheese 

olive oil

black pepper


To begin, preheat the oven to 425˚F.

Thoroughly scrub the skin of each squash with cold water and fruit and vegetable wash if you have any. Cut each squash in half lengthwise. Scoop out the seeds and then cut each half into two. Transfer the squash to a baking sheet. You can line your sheet pan with parchment paper for easier cleanup if you like. 

Brush the insides of the squash pieces with the butter and olive oil and season with a few pinches of salt and pepper. Sprinkle the brown sugar and sage leaves on the inside of the squash and transfer the pan to the oven.

Roast the squash for 35-40 minutes or until the squash is tender and soft. 

Remove the squash from the oven and allow it to cool for a few minutes.

Serve with burrata cheese (optional) and drizzle a little olive oil and a pinch of black pepper over the cheese. ENJOY!


This makes for a great side dish and pairs well with many different proteins or other dishes. Make it a part of your Thanksgiving menu today!

Keywords: Roasted acorn squash, brown sugar crusted acorn squash