Glazed Squash

Photo: Con Poulos
Prep Time:
10 mins
Total Time:
35 mins

Thanksgiving wouldn't be complete without a squash or sweet-potato dish, and this one is simple and delicious.


  • 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


  1. Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil.

  2. 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.

  3. 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.

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