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Baked Acorn Squash

5 from 1 vote

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!

Half a baked acorn squash on a white plate.

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.

Recipe Quick View

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!

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.

Ingredient Notes

The three ingredients needed for this recipe.
Acorn squash, butter, brown sugar.

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.

This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.

  • 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.

How to Make Baked Acorn Squash

  1. Preheat the oven to 400 degrees.
  1. 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 1.5 minutes. That should soften it just enough to make cutting easier.

  1. 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.

  1. Spread the cut sides of each half with one tablespoon of butter. Sprinkle each half with one tablespoon of brown sugar.
  2. 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.

  1. 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.

Menu Suggestions

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

Can I make this recipe ahead of time?

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.

Do I leave the skin on the acorn squash?

Yes, the skin becomes tender during baking and is actually edible, though most people prefer to scoop out the flesh.

Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

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Half a baked acorn squash on a white plate.

Baked Acorn Squash

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.
5 from 1 vote
Print It Rate It Add to Collection
Course: Side Dishes
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 2 servings
Calories: 232kcal
Author: Lana Stuart

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.
  • 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.

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

Serving 1 | Calories 232kcal | Carbohydrates 34g | Protein 2g | Fat 12g | Saturated Fat 7g | Polyunsaturated Fat 1g | Monounsaturated Fat 3g | Trans Fat 0.5g | Cholesterol 30mg | Sodium 100mg | Potassium 767mg | Fiber 3g | Sugar 12g | Vitamin A 1141IU | Vitamin C 24mg | Calcium 84mg | Iron 2mg

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.

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— This post was originally published on October 29, 2013. It has been updated with new photos and additional information.

Baked Acorn Squash on a baking sheet with a chef's knife in the background.
5 from 1 vote (1 rating without comment)

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12 Comments

  1. Brenda Grindheim says:

    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!

    1. As you can see from the photo of the finished recipe, the sugar is not burned.

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

    Miss P

    1. Lana Stuart says:

      You are so right! They make a perfect pair.

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

        1. Lana Stuart says:

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

  3. Brenda @ a farmgirl's dabbles says:

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

    1. Lana Stuart says:

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

  4. Barbara | Creative Culinary says:

    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!

    1. Lana Stuart says:

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

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

    1. Lana Stuart says:

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