You’ll love the delicious caramelized flavors of my Baked Acorn Squash with butter and brown sugar, an easy side dish for a cozy autumn meal.
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.
— This post was originally published on October 29, 2013. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 1 Hour, 5 Minutes
Servings: 2
Primary Ingredient(s): Acorn squash, butter, brown sugar
Skill Level: Easy
What You’ll Like About This Recipe
- You’ll only need three budget-friendly ingredients!
- The buttery sweetness goes so well with other fall and holiday recipes..
- Just a few minutes of prep time, and it’s ready for the oven!
Ingredient Notes
Please note that I’ve written this recipe for two (2) servings, which requires just one squash. Simply multiply the recipe for the number that you’d like to serve.
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- Acorn Squash — If you’re wondering how to select the squash, look for acorn squash that feel firm and have a deep green skin.
- Butter — Isn’t everything better with butter? I sure think so, and it gives a lovely, rich flavor to this squash. Use either salted or unsalted — doesn’t make any difference.
- Brown Sugar — I like light brown sugar for this recipe, but you can certainly use dark brown if that’s what you have on hand. I’ve used Splenda brown sugar blend for this, and it’s great, too.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 127 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Baked Acorn Squash
- Preheat the oven to 400 degrees.
- Cut the acorn squash in half lengthwise.
Pro Tip
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. If you find that the squash is just too firm to cut through, try microwaving it for about 1 1/2 minutes. That should soften it just enough to make cutting easier.
- Remove the seeds and stringy pulp from the center of the squash.
Pro Tip
I find that the best tool for removing the interior 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 one tablespoon of butter. Sprinkle each half with one tablespoon of brown sugar.
- Place the prepared squash in a baking pan, cut sides up. Bake for about one hour or until the squash is very tender.
Seasoning Option: A sprinkle of cinnamon or nutmeg adds to the warm fall flavors. Or, add a touch of flaky salt for contrast.
- Serve one-half squash per person. I sometimes cut the cooked squash into wedges for serving. It makes no difference, really, whether you serve the half or wedges – it’s delicious either way!
Recipe Variations
- For a savory version, swap the brown sugar and butter for a drizzle of olive oil, then sprinkle with salt, pepper, and fresh herbs like rosemary or thyme.
- Substitute the brown sugar with maple syrup.
- After baking, sprinkle a few chopped, toasted pecans for extra flavor and texture.
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Menu Suggestions
- For a cozy fall dinner, serve baked acorn squash with roast chicken, mashed potatoes, and southern-style green beans.
- For a vegetarian option, serve with wild rice pilaf, roasted broccoli, and a fresh garden salad.
- As part of a holiday feast, serve with oven-roasted turkey, southern cornbread dressing, cranberry-orange sauce, and apple-cranberry salad.
Storing the Leftovers
Store any leftover baked acorn squash in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F oven for 10-15 minutes until warmed through, or microwave on medium power for 1-2 minutes.
Questions About Baked Acorn Squash
If you need to make this in advance, you can bake the squash the day before. Reheat it at 350°F for about 15 minutes before serving.
Yes, the skin becomes tender during baking and is actually edible, though most people prefer to scoop out the flesh.
More Recipes You’ll Like
Squash Cornbread Casserole
Baked Butternut Squash
Southern Sweet Potato Casserole
Oven Roasted Asparagus
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Recipe
Baked Acorn Squash
Ingredients
- 1 acorn squash
- 2 tablespoons butter softened
- 2 tablespoons brown sugar
Instructions
- Preheat the oven to 400 degrees.
- Cut the acorn squash in half lengthwise.1 acorn squash
- 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.2 tablespoons butter, 2 tablespoons 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.
Notes
- Please note that I’ve written this recipe for two (2) servings – that requires just one squash. Simply multiply the recipe for the number that you’d like to serve.
- Optional seasonings: A sprinkle of cinnamon or nutmeg adds warmth or add a touch of salt for contrast.
Nutrition Information
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
the brown doesn’t burn at that temperature? I was taught to precook the winter squashes cut side down in baking pan with water til barely fork would pierce. hen to put squash in dry baking pan and add the butter and brown sugar and optional pecans. this was cuz brown sugar would burn before the squash was done. I love this side dish!
As you can see from the photo of the finished recipe, the sugar is not burned.
That flavor combination really goes well with roasted pork. Just sayin’
Miss P
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.