Baked Acorn Squash

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The Editors
Serves 6.
Preparation Method
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Acorn squash makes the perfect fall vegetable dish with its golden color. When baked, this gift from the garden has a tender, mouthwatering taste, especially when enhanced with a bit of butter, brown sugar, and maple syrup.

We serve the squash in halves as little “boats,”—but you could also scoop out cooked squash and mound into a single serving bowl.

Tip: It’s hard to overcook squash, it just gets better with more caramelization. But don’t undercook it.

3 small acorn squash, cut in half
1/3 cup maple syrup OR juice from 3 oranges
1/4 cup brown sugar
3 tablespoons butter, cut into small bits
1/4 teaspoon nutmeg
salt, to taste
Optional: Top with brown sugar and maple syrup, to taste

Preheat oven to 400 degrees F. Wash squash, carefully cut into halves from tip to stem. Remove seeds and pulp with a metal spoon, but do not peel.

Place cut sides up in deep baking dish or roasting pan. Spread butter and sprinkling of salt and nutmeg on the inside of the squash.

Combine maple syrup OR orange juice and brown sugar in saucepan and cook slowly over low heat for 5 to 10 minutes. Brush mixture into cavities of each squash half.

Pour a small amount of boiling water into bottom of baking dish (about 1/4-inch across bottom) and cover tightly with tinfoil.

Bake 40 minutes. Remove foil and bake another 20 minutes, or until squash can easily be pierced with a fork from the rind side in; the flesh should be soft. The tops of the squash halves should be lightly browned. 

Optional: Crumble a tablespoon of brown sugar into the center of each half and drizzle with a teaspoon of maple syrup.


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