Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Glazed Squash 3.5 (344) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 10 mins Total Time: 35 mins Servings: 8 Thanksgiving wouldn't be complete without a squash or sweet-potato dish, and this one is simple and delicious. Ingredients Vegetable oil, for baking sheets 3 acorn squashes (about 1 ½ pounds each), halved, seeded, and sliced into 1-inch-thick crescents Coarse salt and ground pepper ½ cup packed dark-brown sugar Directions Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil. Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squashes evenly with half the sugar. Roast until sugar has melted, about 5 minutes. Remove baking sheets from oven. Using tongs, turn over pieces. Season with salt and pepper; sprinkle evenly with remaining sugar. Roast until tender, about 20 minutes. Cook's Notes You can start a day or two beforehand on the dishes that will complete your holiday menu: Slice squash up to a day ahead; refrigerate in a resealable plastic bag. Once cooked, squash can sit at room temperature, covered, for up to two hours. Print