Acorn squash in salted caramel sauce

Submitted by Kristina S.
Submitted by Kristina S.
This easy to make squash is a great accompaniment on a holiday table. You can prepare more than one squash and double up on the sauce depending on how many squashes you are roasting.




1 small acorn squash 2 table spoons dark brown sugar 2 table spoons whole milk 1 table spoon unsalted butter ¼ teaspoon ground cinnamon ¼ teaspoon salt

Nutritional information

No nutrition information available


1. Preheat the oven to 425 degrees F. 2. Wash and pat dry the squash. Rub with olive oil and wrap in a foil. Bake for 30-40 minutes until skin is soft and it is fork tender. Cool in a foil completely, then using a sharp knife gently peel off the skin and scrape off the seeds and the core from inside. 3. To make a sauce, whisk together sugar, milk, butter, cinnamon, and salt in a small skillet over medium high heat. Cook for 2 minutes whisking until it is thick. Place the squash in the center of the skillet and smother it on all sides with the sauce. Spoon some sauce on the inside of the cavity too. Let it cook in the sauce for 1 minute. Remove and put on a serving plate.