Roasted Acorn Squash with Jalapeno Butter and Brown Sugar



I have sat here and tried to write this post for about 2 hours now. Ughh! I still have nothing. Its not that the dish isn’t absolutely spectacular and worthy of an amazing well written post- its just that I have nothing to really say about it other than it is so darn good. Usually amongst us food bloggers each new post is comprised of 3 sections- the Why, the What and the How. Why did we decide to make this dish, What dish did we make, and How did we make it. This post “strategy” is beneficial to the reader and always works out well. I myself have stuck to this method for almost 6 years now but honestly at times I want to say forget the “rules” and just post a recipe with mouthwatering photos and a little dish summary. So with the holidays approaching and my little guy about to turn 3 ( I’m in full party mode) I have more on my mind right now than words to describe my Roasted Acorn Squash with Jalapeno Butter and Brown Sugar.


I will say this though- the dish is to die for. The flavors of the sugar and jalapeno mask the squash flavor just enough to where you would think you are eating a decadent piece of candy. It is rich, comforting and full of flavor. Unlike its peers the spaghetti squash or summer squash, it is dense and nutty and lends itself more nicely to high temperatures due to its thick skin making it a perfect veggie for roasting. The jalapeno gives it a nice kick and the garlic and sugar bring the sweet and savory flavor head on.


I have prepared my squash by cutting it into small wedge like shapes but you can still do this recipe and leave the squash cut into halves or even chop the squash into bite size pieces (skin removed). With Thanksgiving just a few weeks away this is the ULTIMATE SIDE DISH for your family meal.



Roasted Acorn Squash with Jalapeno Butter and Brown Sugar
  • 1 Acorn squash
  • 1 Tbsp Butter
  • 3 Tbsp Brown Sugar
  • 1 TBSP of jalapeno juice (just take straight out of the can)
  • 1 clove of garlic mashed
  • 1 teaspoons Maple Syrup
  • ½ tsp salt
  • ½ tsp cracked black pepper
  1. Scoop the seeds and stringy pulp out of the squash cavities and discard.
  2. Place the squash cut-side-down on the baking sheet. Heat the butter in a small saucepan over medium heat stir in the mashed garlic, jalapeno juice, maple syrup and brown sugar. Allow the brown sugar to dissolve and remove from heat. Brush/pour over each slice of acorn squash and season with the salt and pepper.
  3. Bake in the preheated oven for about 1 hour until the squash halves are nicely browned, and the squash flesh is very soft and cooked through. It's hard to overcook squash, it just gets better with more caramelization. But don't undercook it.



  1. Sam @ My Carolina Kitchen

    “So darn good” is good enough for me. It does look delicious and I like the idea of the jalapeno butter.

    11 . Nov . 2014
  2. Angie@Angie's Recipes

    This looks so GOOD! I love the use of jalapeno butter.

    11 . Nov . 2014
  3. Sues

    Jalapeño butter?? I’m in love!!

    11 . Nov . 2014
  4. Liz

    Ooh, your acorn squash looks fantastic! We just had some at our friends’ house and I’ve been meaning to ask her for the recipe…but now I have yours! And welcome to my world…I have a heck of a time even finding 200 words to post. I think I’ve used every dessert adjective ever spoken!! I always love reading your posts 🙂

    11 . Nov . 2014
  5. Erica

    Looks SO darn good. I love acorn squash. And the spicy, sweet thing is PERFECT

    11 . Nov . 2014
  6. ami@naivecookcooks

    Girl, jalapeno butter?!! I can think of so many things where I can use it!! Yumm!

    11 . Nov . 2014
  7. Maureen | Orgasmic Chef

    This is an incredible dish!

    12 . Nov . 2014
  8. Mandy

    I really wish we got acron squash here – closest we have is a gem squash – sure it must be similar.
    Have a beautiful day Belle.
    🙂 Mandy xo

    12 . Nov . 2014
  9. Sylvie | Gourmande in the Kitchen

    The pictures speak for themselves, the squash looks outstanding!

    12 . Nov . 2014
  10. Kristy

    I know exactly what you mean about writer’s block. Sometimes I too just want to post the pictures and recipe and move on. Well, let me say, I am glad you posted this one – with or without the traditional what, why and how. This looks delicious!!!! I have acorn squash on our menu in a few weeks (I’m planning weeks in advance to keep up right now. I figure when I have time, may as well make use of it and plan ahead!). I’m definitely going to make your recipe when we have it. The jalapenos completely sold me. 🙂

    12 . Nov . 2014
  11. Joanne

    Did you just say JALAPENO BUTTER. Need.

    13 . Nov . 2014
  12. Nami | Just One Cookbook

    Well, luckily your photos of this dish is beautiful and the squash looks REALLY delicious! I just looked the photos and drooled. I can imagine how delicious it is out of the oven! Happy 3rd Birthday to the little guy! OMG 3 already? Time flies way way too fast!

    13 . Nov . 2014
  13. Amy (Savory Moments)

    The jalapeno butter sounds like it would pair so nicely with the sweet squash. That’s a great idea! They look super tasty.

    14 . Nov . 2014
  14. nancy at good food matters

    I’ll echo everyone else—jalapeno butter—and then go one further—jalapeno butter plus maple syrup equals exceptionally delicious. Happy 3rd B-day!

    14 . Nov . 2014
  15. La Cuisine d'Helene

    Outstanding recipe, and beautiful picture, love these kind of dishes.

    15 . Nov . 2014
  16. Fran @ G'day Souffle'

    I know what you mean about having writer’s block- sometimes I just want to publish the photo and the recipe and sometimes it’s hard to think up something witty or educational about a certain recipe. I have never heard of Jalapeño juice before- whoopee, I’ll have to put that one on my ‘bucket list’

    16 . Nov . 2014
  17. Helene D'Souza

    Yeah sometimes a dish is just simply wow and no words can describe that. I get what you mean. Wish I could try it!

    18 . Nov . 2014

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