Lisa Thompson
Hands-On Time
20 Mins
Total Time
50 Mins
Serves 8-10

How to Make It

Step 1

Preheat oven to 425° F.

Step 2

After trimming the ends, slice the squashes in half lengthwise. Scoop out the seeds and slice each half into quarters. (Save the seeds to make a toasted snack, or toss them into Roasted Acorn Squash Salad.)

Step 3

Place the squash slices in a roasting pan and dot with the butter. Sprinkle with the brown sugar, salt, and pepper. Scatter on the thyme. Cover with foil and bake 20 minutes.

Step 4

Remove the foil and roast 10 minutes more or until the squash is tender. Serve warm or at room temperature.

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