Baked Acorn Squash
Baked Acorn Squash – tender, sweet acorn squash baked with butter and brown sugar is the perfect side dish for your Fall dinner.
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.
How to Make Baked Acorn Squash
Preheat the oven to 400 degrees.
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 serrated 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.
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!
🧾 More Recipes You’ll Like
- Squash and Cornbread Casserole
- Butternut Squash with Pecans and Blue Cheese
- Sweet Potato Casserole
- Home Fries
- Roasted Asparagus
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Baked Acorn Squash
- 1 acorn squash
- 2 tbsp butter softened
- 2 tbsp brown sugar
- Preheat the oven to 400 degrees.
- Cut the acorn squash in half lengthwise. Remove the seeds and stringy pulp from the center of the squash.
- Spread the cut sides of each half with 1 tablespoon of butter. Sprinkle each half with 1 tablespoon of brown sugar.
- Place 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.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on October 29, 2013.
That flavor combination really goes well with roasted pork. Just sayin’
You are so right! They make a perfect pair.
I love acorn squash.I mix the brown sugar, cinnamon ,and some fresh nutmeg. Its delightful.
We love it, too. It goes so well with all the Fall flavors.
I need to branch out in my squash varieties. I think this recipe is next!
Do give it a try, Brenda! It so delicious.
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!
You’re right, Barb. I’ve tried acorn squash several ways but the butter and brown sugar is my favorite!
I love squash, too! I would eat it every day during the fall if I could :)
I would, too, Sues! Never met a squash I didn’t like.