Baked Acorn Squash – tender, sweet, and buttery baked acorn squash is the perfect side dish for a 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.
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!
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 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 Great Side Dish Recipes on Never Enough Thyme:
- Squash and Cornbread Casserole
- Butternut Squash with Pecans and Blue Cheese
- Sweet Potato Casserole
- Home Fries
- Roasted Asparagus
Acorn Squash Recipes from Other Bloggers:
- Penne with Acorn Squash and Pancetta from The Kitchn
- Parmesan-Roasted Acorn Squash from Noble Pig
- Sweet-Rosemary Roasted Acorn Squash Wedges from The Pioneer Woman
- Acorn Squash Quesadillas and Tomatillo Salsa from Smitten Kitchen
- Beef and Mushroom Stuffed Acorn Squash from Gluten Free Goddess
- Roasted Corn Pudding in Acorn Squash from Gimme Some Oven
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- 1 acorn squash
- 2 tblsp. butter, softened
- 2 tblsp. 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.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 171 Total Fat: 12g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 31mg Sodium: 96mg Carbohydrates: 18g Net Carbohydrates: 0g Fiber: 5g Sugar: 3g Sugar Alcohols: 0g Protein: 1g
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