Baked Acorn Squash

by Lana Stuart on October 29, 2013 · 10 comments

Baked Acorn Squash

One of the most enjoyable things about the Fall season, for me, is the abundant availability of winter squash. They’re just gorgeous! With their beautiful Fall colors all arrayed in the grocery store, they make a lovely display. They’re the very essence of the season. And more than just being pretty, they’re delicious!

Winter squash have a long storage life. I buy them and sometimes keep them for a month or more before cooking. They don’t suffer at all from the storage time.  They’re fat-free, high in vitamins A and C, and a good source of complex carbs and fiber.

One of my favorites of the winter squash is the little acorn squash. It may have a tough shell and a firm interior, but bake it for a while and it turns into a tender treat. I’m sharing with you today my favorite way to cook baked acorn squash but I’ve also included some links at the end to several really interesting recipes using this little jewel of a squash. I’ll be trying several of those very soon!

Preheat the oven to 400 degrees.

Halve the squash for Baked Acorn Squash

Cut the acorn squash in half lengthwise.  Acorn squash are very firm and require some strength to cut through. Use a sharp, heavy knife and work on a stable surface. Take care to keep your fingers out of the way of the blade. After you’ve cut the squash in half, remove the seeds and stringy pulp from the center of the squash. I find that the best tool for that job is a grapefruit spoon, if you have one. Those little serrated edges make quick work of removing the “goo” from the insides of any winter squash or pumpkin.

Acorn squash prepped with butter and sugar

Spread the cut sides of each half with 1 tablespoon of butter. Sprinkle each half with 1 tablespoon of brown sugar. I often use a brown sugar substitute for this recipe with great results.  Place the prepared squash in a baking pan, cut sides up. Bake for about 1 hour or until the squash is very tender.

Serve one half squash per person. I sometimes cut the cooked squash into wedges for serving. Makes no difference, really, whether you serve the half or wedges – it’s delicious either way!

Enjoy!

Baked Acorn Squash

Rating: 51

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Yield: 2 servings

Baked Acorn Squash

Tender, sweet, and buttery baked acorn squash is the perfect side dish for a Fall dinner.

Ingredients

  • 1 acorn squash
  • 2 tblsp. butter, softened
  • 2 tblsp. brown sugar

Instructions

  1. Preheat the oven to 400 degrees.
  2. Cut the acorn squash in half lengthwise. Remove the seeds and stringy pulp from the center of the squash.
  3. Spread the cut sides of each half with 1 tablespoon of butter. Sprinkle each half with 1 tablespoon of brown sugar.
  4. Place in a baking pan, cut sides up. Bake for about 1 hour or until the squash is very tender.
  5. Serve one half squash per person.

Notes

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http://www.lanascooking.com/2013/10/29/baked-acorn-squash/

More acorn squash recipes you might enjoy from around the internet:

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{ 10 comments… read them below or add one }

1 Sues October 29, 2013 at 2:46 pm

I love squash, too! I would eat it every day during the fall if I could :)

Reply

2 Lana Stuart October 30, 2013 at 8:24 pm

I would, too, Sues! Never met a squash I didn’t like.

Reply

3 Barbara | Creative Culinary October 29, 2013 at 3:35 pm

One of my favorites too…you can’t beat butter and brown sugar on this squash. I just made some spaghetti squash the other day too…sounds like we’re both on a squash roll!

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4 Lana Stuart October 30, 2013 at 8:25 pm

You’re right, Barb. I’ve tried acorn squash several ways but the butter and brown sugar is my favorite!

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5 Brenda @ a farmgirl's dabbles October 30, 2013 at 7:19 pm

I need to branch out in my squash varieties. I think this recipe is next!

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6 Lana Stuart October 30, 2013 at 8:26 pm

Do give it a try, Brenda! It so delicious.

Reply

7 Miss P October 31, 2013 at 8:26 am

That flavor combination really goes well with roasted pork. Just sayin’

Miss P

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8 Lana Stuart October 31, 2013 at 4:56 pm

You are so right! They make a perfect pair.

Reply

9 sandy,Tx November 5, 2013 at 5:08 pm

I love acorn squash.I mix the brown sugar, cinnamon ,and some fresh nutmeg. Its delightful.

Reply

10 Lana Stuart November 5, 2013 at 9:47 pm

We love it, too. It goes so well with all the Fall flavors.

Reply

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