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Best Baked Acorn Squash recipe

Best Baked Acorn Squash recipe


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  • Recipes
  • Dish type
  • Side dish

This is a wonderful baked squash recipe. Serve as a side dish.

146 people made this

IngredientsServes: 4

  • 2 acorn squash, halved and seeded
  • salt and pepper to taste
  • 50g butter, diced
  • 85g dark brown soft sugar
  • 1/2 teaspoon ground cinnamon

MethodPrep:10min ›Cook:1hr ›Ready in:1hr10min

  1. Preheat oven to 180 C / Gas 4.
  2. Place squash in a shallow baking tin, cut side down.
  3. Bake in preheated oven for 30 minutes or until tender.
  4. Turn cut side up; season with salt and pepper, dot with butter and sprinkle with dark brown soft sugar and cinnamon.
  5. Bake for 20 minutes more.

Ingredients

If acorn squash is unavailable, substitute in one butternut squash.

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Reviews & ratingsAverage global rating:(161)

Reviews in English (110)

by MAGGIE MCGUIRE

Another great recipe from Corwynn. A super side dish, too! On nights when I'm in a hurry I pierce the whole squash with a knife and microwave for 3 minutes. This makes it easier to halve and seed. Then I place it cut side down and microwave it for about 4 more minutes, then finish with the brown sugar and butter in the oven. Yummy!-09 Feb 2003

by tx-teacher

I made this at Christmas with my ham and it was a huge hit! I did take advice from other reviewers to cut oven time (which was occupied with ham and rolls)and use the microwave. I put them in 1/2 cup water face down in microwavable dish for 8 minutes. They were already really tender. Then I baked in oven for only 20 min. Perfect!-01 Jan 2008

by aliciab

Very yummy for something different! I think next time I'll use a little less butter as the squash didn't soak it all up and it ended up leaking out into the pan and burning.-15 Oct 2003


Craving something comforting? Here are our 10 best acorn squash recipes

Pumpkin gets all the spotlight during autumn, but the acorn squash is not to be overshadowed.

There's so much to love about acorn squash: It's easy to cook, has a long shelf life, can be halved and roasted in advance for easy make-ahead dishes and has a fragrant, naturally sweet, versatile flavor that can serve as a canvas for a myriad of dishes. Whether you eat it for breakfast, lunch, dinner or dessert, as a side dish, appetizer or entrée, it's sure to hit the spot.


How To Cook Acorn Squash

When it comes to winter squash we usually focus on butternut squash and pumpkin. Both are great, but acorn squash would like to be noticed as well. The squash is healthy and full of fiber plus, its size makes it far easier to cut open and work with. It can be dressed up either savory or sweet and served as individual halves for the cutest presentation. After roasting, the skin on the squash will be soft and edible so there's no need to worry about peeling it first. The flesh also separates from the skin easily after roasting so if you don't prefer the skin it will be easier to separate after cooking.

1. Cut it in half.

The first step is to cut it in half. To make it easier, cut the stem off and place squash cut side down on your cutting board. This will make a flat surface for it to stand on instead of dangerously rolling around on your cutting board. Cut the squash in half lengthwise, cutting through where the stem used to be.

2. Remove the seeds.

After you have your squash open, use a spoon to scrape out the seeds. Don't toss the seeds, though! Just like you can with pumpkin, clean them off and roast the seeds for a perfect little snack. At this point you can also cut the squash further if you don't want to serve them in halves. Leave the skin on and cut into half moon slices or peel the skin off and cut into large cubes!

3. Dress it up.

Choose if you would rather go the sweet or savory route with your acorn squash. For savory, drizzle it with some olive oil and sprinkle paprika or curry powder over it with some salt and pepper. For sweet, brush it with softened butter and sprinkle brown sugar and cinnamon all over it.

Place your squash on a large baking sheet or in a baking dish, cut side up. Roast it at 400° for about an hour. A fork should be able to easily pierce the squash and shred it. Easy!

Want more ways to use acorn squash? This Stuffed Acorn Squash is the perfect dish to try next!

Editor's Note: The introduction to this recipe was updated on August 27, 2020 to include more information about the dish.


Recipe Summary

  • 2 acorn squash, cut in half lengthwise and seeded
  • 2 tablespoons fresh orange juice
  • salt to taste
  • 2 tablespoons unsalted butter
  • 2 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • ground black pepper to taste
  • 1 pinch cayenne pepper

Preheat an oven to 400 degrees F (200 degrees C).

Score the squash by making 1/4-inch deep slashes into the flesh of the squash. Place in baking dish. Brush with orange juice and sprinkle with salt.

Bake in the preheated oven until lightly browned, about 30 min.

Meanwhile, simmer butter, maple syrup, brown sugar, black pepper, and cayenne pepper in a small skillet over medium heat until smooth and the sugar has dissolved, about 3 minutes, stirring occasionally.

Remove the squash from the oven. Pour out any liquid that may have collected in the squash. Brush the glaze over each squash half. Return to the oven until tender, about 20 more minutes. Spoon any glaze that has collected at the bottom of the squash over the edges of the squash. Season with additional salt, if desired.


  • A shallow baking pan or rectangular cake pan
  • aluminum foil
  • large kitchen utility knife
  • a tablespoon
  • a paring knife

– 1-2 acorn squash (I usually suggest 1/2 squash per person)
– 1 heaping teaspoon butter or margarine, per serving of squash (I use I Can’t Believe It’s Not Butter)
– 1 teaspoon brown sugar
– Cinnamon
– Nutmeg

Preheat your oven to 400 degrees with your rack set in the middle of your oven. I usually recommend wrapping your baking pan in aluminum foil, making for easier cleanup (this squash tends to be a messy cooker).

Wash your squash thoroughly, removing any dirt or stickers from the outside. Rinse well.

Using the large knife and cutting board, carefully cut your squash in half, going WITH the natural grooves in the squash and making the cut from top to bottom (Note: if you cut the squash in the other direction, it will tip over and not sit correctly).

Using your tablespoon, lightly scoop out the seeds to reveal the inside of the squash. Pull out and discard any excess stringy parts.

Use the paring knife to score the inner meat of the squash, making sure you don’t go all the way through (you don’t want to damage the dark green outer skin). This will allow the butter to melt into the grooves, helping to sweeten the squash.

Setting your squash in the baking pan, add the butter and the brown sugar to the small bowl area left from when you removed the seeds.

Sprinkle cinnamon and nutmeg lightly over the inside of the squash.

Bake uncovered for 1 hour or until the inside of the squash is fork–tender.


Easy Baked Acorn Squash Recipe:

There are lots of other ways to stuff Acorn squash with various ingredients and fix it up for supper if you prefer. I&rsquom happiest when it comes plain out of the oven.

PRO TIP: The secret to excellent easy baked acorn squash is to turn the squash upside down on the baking sheet so it&rsquos slightly caramelized. It won&rsquot be as sweet if you bake it right side up!

Bake at 350 degrees for about 40 minutes. It&rsquos perfect when a toothpick inserted through the skin goes in easily.

Baked Acorn Squash is excellent as a side with melted butter.

If you have never tried this delicacy I encourage you to cast an eye toward the squash section next time you&rsquore at the farmer&rsquos market or a good organic produce aisle. Delicious and healthy and sweet enough to eat plain and still be happy. Easy Baked Acorn squash is a Fall treat for the whole family!

Easy Baked Acorn Squash with butter and brown sugar. Dave&rsquos favorite way to eat it!


Be sure to make extra of this Persian-inspired topping. It's a great topping for squash, but it's also great stirred into couscous. You'll need unsalted butter, lime zest, lime juice, cinnamon, coriander, nutmeg, black pepper, cardamom, and cumin. The spiced butter can be made ahead—it keeps for two weeks in the fridge or three months in the freezer.

Stuff your acorn squash halves with kale, turkey sausage, and crispy panko for a comforting, Italian-inspired dish. It's one of our favorite options for a cold night.


30 Best Acorn Squash Recipes for a Healthy Addition to Your Fall Dinners

Add a nutritious dish to your fall dinner rotation with one of these acorn squash recipes. If you're not really familiar with the good-for-you gourd, it's on the sweeter side and can be enjoyed in a variety of ways. If you're looking for an unexpected side dish to serve at Thanksgiving dinner, we recommend the honey butter roasted squash with burrata and pomegranate. How delicious does that sound? Another great option is the maple roasted acorn squash with pecans. (In fact, that version could even double as a savory autumn dessert!)

These basked and roasted acorn squash ideas would also easily work as entrées. The sausage and kale stuffed acorn squash or the beef enchilada stuffed acorn squash are both hearty enough to keep you full long after you've left the dinner table. For the vegetarians and vegans out there, there are a handful of meatless recipes on this list too, including the cranberry pecan quinoa stuffed acorn squash with goat cheese crema and the wild rice and mushroom stuffed acorn squash. And believe it or not, there's even a breakfast recipe on this list: acorn squash with granola, yogurt, and nut butter. Yes, there really is an acorn squash recipe on this roundup to make for any meal of day!


image credit: oatgasm
Get the recipe here for Acorn Squash Baked Oatmeal

image credit: houseandhome / Ryan Szulc
Get the recipe here for Middle Eastern Stuffed Acorn Squash Recipe


15 Amazing Acorn Squash Recipes Sure to Satisfy

Acorn squash is easy to spot in harvest displays and at farm stands because of its iconic shape, distinct ridges, and dark green skin. They're readily available in a handy size (about two servings per squash), which lends itself well to one of our favorite preparations: halved, seeded, and roasted until golden brown, with butter and brown sugar or maple syrup melting into the well inside. The result is one delicious, buttery half with gorgeous yellow-orange flesh for each person to enjoy.

The thin skin of the acorn squash makes it easier to cut and peel than many larger, hard-skinned squashes. Another plus: The skin of the acorn squash is actually edible, so you can cook it in the skin and eat the entire thing. The richness of butter, cream, cheese, or a generous coating of olive oil before roasting or baking bring acorn squash to a new level. Acorn squash is more neutral, less intensely sweet than a butternut or hubbard squash, but like many squashes, it pairs well with a wide spectrum of flavors&mdashsweet, spicy, and savory. As with all winter squash, it's versatile and can be roasted or puréed, even pickled or marinated and served as part of a relish tray or antipasto platter. And it has one special feature not found in other winter squash&mdashits perfect shape and size are ideal for stuffing. Used as a cup for grains and other stuffings, acorn squash is an ideal vegetarian option for a holiday table.

Look for acorn squash in early the fall through December. When you buy acorn squash, it should have dark green skin, sometimes with yellow-orange patches or striations. Choose acorn squash that has a smooth, taut skin, free of blemishes. Always buy squash with the stem attached. Not only does it make a pretty handle&mdashit keeps the squash from spoiling. When you lift it up, if your squash feels light, chances are it will be dry when you cut it open. Store at room temperature for up to one month in a cool, dark place.

Ahead, our favorite recipes that make good use of this delicious ingredient.


Baked acorn squash was never a dish that I obsessed over. Because of my love of butternut squash, acorn squash always seemed to hide in in the shadows of my other squash love affairs. It wasn&rsquot until I started food blogging that I really understood the appeal of these cute acorn shaped globes.

After 2 holidays of food blogging, I read a mountain of blog posts about roasted or baked acorn squash and every single post was dripping with amazing butter, sugar and more butter and sugar. I was visually hooked and put this dish on my mental notes of &ldquomust.try.soon&rdquo. Now I wish I had tried it sooner because now I&rsquom asking: Dear Acorn Squash. Where have you been all my life?!

I won&rsquot make such a broad generalization that this recipe is so EASY.FAST.and SIMPLE (although that&rsquos the truth) because there is one step that can be intimidating. If you&rsquore a home cook who doesn&rsquot own a good sharp knife, beware.

Sliced squash and fresh sage

Carefully Cutting Squash

The only difficult part about preparing acorn squash (or most hard winter squashes for that matter) is that it&rsquos as hard as rock when it&rsquos raw. One can probably use it as a lethal weapon and if thrown with enough force, the acorn squash can probably take our your enemy pretty quickly. Personally, I&rsquove never toyed with this thought, although hard squashes do make great paper weights.

Butter, sage, sugar. Oh yeah.

If you can get past the initial cuts with a good sharp knife with safety and all your 10 digits still attached to your hand, this acorn squash recipe is as easy as pie and will be a sure winner to any holiday meal.

The oven roasting aromas of browning butter, sage and toasted pine nuts had me humming Christmas songs in the kitchen. Yes, this silly little dish put me in a good mood. Go figure. Before I knew it, the squash was finished and I was eating the warm, flavorful slices like candy.

I&rsquom obsessive about acorn squash now and it took me this long to finally discover their flavor and cooking appeal. I&rsquove found a new squash love and Dear Butternut Squash, please don&rsquot be jealous.



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