Preheat the oven and prep the pan. Preheat oven to 400°F. Line the baking pan with parchment paper
⭐️Prep the squash. Carefully cut the acorn squash in half and scoop out the seeds with a spoon. Slice into 1/2-inch slices working from top to bottom to get the ridges in the slices. Arrange on a baking sheet.
1 medium acorn squash
Blend the glaze. Blend the melted butter with the brown sugar and salt. Brush onto both sides of the squash. Season with pepper.
2 tablespoons butter, 1 tablespoons brown sugar, pepper to taste, 1/2 teaspoon salt
⭐️Bake. Bake for 20- 30 minutes or until a fork can easily pierce the middle of the slice of squash.
Notes
The glaze can also be swapped with maple syrup or honey if looking for a dairy-free option. Once cut and on the sheet pan, drizzle each slice then follow the directions as written.
Roast with or without the peel! We find it much easier to roast with the peel but you can also use a peeler to remove before slicing.
Always use a sharp knife when slicing any squash variety.
A whole, uncut squash can be stored at room temperature in a cool dark space for a few months.
CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.