baked acorn squash

Roasted acorn squash with brown sugar, butter and cinnamon is a perfect fall side dish or great Thanksgiving side and so easy to prepare.

Roasted Acorn Squash with Brown Sugar

acorn

whipped butter (or coconut oil, vegan butter)

tbsp brown sugar (to taste)

cinnamon

Preheat oven to 350F.

Rub 1/2 tbsp light butter on each side. Top with brown sugar and cinnamon.

Place in a baking dish and add 1/4 cup water to the bottom of the pan.

Cover and bake 50 minutes. Uncover and bake an additional 10 minutes, until tender.

Remove from oven and allow to cool before serving.

This baked acorn squash recipe is simple, wholesome, and delicious! If you&#x27;ve never tried squash before, this is a great recipe to start with!

Baked Acorn Squash

acorn squash

Tbsp butter

brown sugar

salt

Preheat the oven to 350˚

Wash the acorn squash. Split in half and...

Wash the acorn squash. Split in half and scoop out the insides 

Before filling, score lightly with a paring knife.

Put ½ the butter, brown sugar in each...

Put ½ the butter, brown sugar in each of the two squash halves.

Sprinkle with a pinch of salt.

Place in baking pan.

Put ½ inch of water in the bottom...

Put ½ inch of water in the bottom of the pan.

Bake for 45-60 minutes or until soft. Serve...

Bake for 45-60 minutes or until soft. Serve hot.

Acorn squash roasted with maple cinnamon butter is so comforting in the winter months. It’s a sweet and savory side dish that is simple enough for a weeknight and stunning on a holiday table.

Maple-Roasted Acorn Squash Recipe

Acorn Squash (mine were 1 1/2 lbs each)

olive oil

Tbsp unsalted butter (divided)

Tbsp pure maple syrup (plus more for serving)

tsp fine sea salt (plus more to taste)

tsp cinnamon

Preheat the oven to 400˚F. Line a rimmed baking sheet with parchment paper for easier cleanup.

Carefully cut squash in half from the tip through the stem (placing the squash over a towel will help prevent rolling). Start by inserting the knife deep into the side of the squash then cut through to the tip. Once you have cut through the tip, stand the squash up on the stem side and cut all the way through the stem. Scrape out the strings and seeds with a spoon. Place squash on a baking sheet cut-side-up.

Brush the cut-sides of the acorn squash with olive oil. Add 1 Tablespoon of butter into each acorn squash half and drizzle each half with 1/2 Tbsp maple syrup. Sprinkle with salt and cinnamon.

Bake for 45-60 minutes, depending on squash size, or until squash is tender when pierced with a knife. To infuse flavor, I like to brush the cut side of the acorn squash with the juices accumulated in the squash after 30 minutes.

To serve, transfer squash to a platter, cut squash in half if desired, drizzle with more maple syrup and sprinkle with salt to taste.

Baked Acorn Squash served with greek yogurt, a drizzle of honey and a few pecans. A new breakfast favorite!

Breakfast Baked Acorn Squash with Greek Yogurt, Honey &amp; Pecans

coconut oil

honey

pecans

Preheat oven to 400 degrees F. Line a baking sheet with foil.

Cut acorn squash in half lengthwise and scrape out seeds. Place halves facing up on foil-lined baking sheet. In a small bowl, mix together coconut oil and cinnamon. Use your fingers to rub each half of the flesh of the acorn squash with the coconut oil and cinnamon mixture. Place 1 teaspoon of brown sugar in the middle of each half and rub into the squash. Bake for 45 min-1 hour or until squash is fork tender.

Once squash is done, allow to cool for 5-10 minutes then place on plates or put in tubberwear if you are planning to enjoy this later. When ready to serve, make sure squash is warm then scoop 1/2 cup yogurt into each squash half. Drizzle each with a teaspoon of honey and pecans. Serves 2. Enjoy!

Easy baked acorn squash, with butter and brown sugar, perfect for fall and the holidays.

Baked Acorn Squash with Butter and Brown Sugar

butter (I use salted butter)

dark brown sugar

Kosher salt

Preheat oven to 375º

Cut squash in half carefully, from end to end, with a sharp knife.&nbsp; Scoop out seeds and stringy stuff with a spoon.&nbsp; Place cut-side down in baking dish and prick the skin a few times with the knife tip.&nbsp; Add about a ¼-inch of water to the dish so the squash doesn't burn or dry out.&nbsp; Bake in oven for 40 - 45 minutes.

Turn squash over and add 1 tablespoon butter to each cavity, a sprinkle of salt, and then 1 heaping tablespoon of brown sugar.&nbsp; Return to oven and bake another 10- 15 minutes, adding more water if necessary.

The squash will be very soft and tender when done, remove from oven and swirl the butter mixture around the sides and tops of the squash.&nbsp; Scoop out flesh and serve, make sure to get all the buttery sugar glaze!&nbsp; Enjoy!

Actual copy: “sometimes I bang the squash on the board to push the knife all the way through.”

Poetic. As in Edgar Allan Poe.

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The most viewed baked acorn squash recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine