Vegetables Squash + Gourds Acorn Squash Classic Brown Sugar-Roasted Acorn Squash 4.0 (1) 2 Reviews Savory-sweet acorn squash cook up tender and buttery in this simple, go-to recipe that is ready to become the backbone of all your fall and winter meals. Brown sugar, flaky sea salt, and unsalted butter melt together to create a slightly sweet, slightly salty sticky glaze that will keep you coming back, bite after bite. By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on November 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 10 mins Total Time: 1 hrs Yield: 8 Ingredients 1/2 cup unsalted butter (4 ounces), melted 2 tablespoons light brown sugar 4 medium acorn squash (about 1 1/2 pounds each), halved and seeded 1 teaspoon flaky sea salt 1/2 teaspoon black pepper Directions Preheat oven to 400°F. Whisk together melted butter and brown sugar in a small bowl. Coat squash halves with butter mixture, reserving some of the butter mixture in bowl. Place squash, cut sides down, on a parchment paper–lined baking sheet. Bake in preheated oven until squash starts to turn golden on cut sides, 30 to 35 minutes. Flip squash, and spoon reserved butter mixture over squash. Return squash to oven, and continue baking until browned and caramelized, 15 to 20 minutes. Season evenly with salt and pepper. Place the acorn squash halves cut side down on the prepared pan. Roast for 30 minutes, flip the squash over and brush with juices from the pan. Continue roasting for about 20 minutes or until tender. Rate it Print