Baked Acorn Squash

Baked Acorn Squash

Roasted acorn squash halves turn tender and caramelized with a buttery brown sugar filling.

Total 1 hr Makes 4 servings Calories 220/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Halved acorn squash roasts until the flesh is soft enough to scoop with a spoon, while a pocket of butter, brown sugar, and warm spices melts into caramelized pools. It's a simple side dish that suits autumn dinners, holiday tables, or weeknight roasts alike.

Ingredients

  • 2 acorn squash, halved and seeded
  • 4 tablespoons unsalted butter, softened
  • 4 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 0 black pepper, to taste
  • 2 tablespoons maple syrup

Method

  1. Preheat the oven to 400°F (200°C) and line a 9x13-inch baking pan with foil.

  2. Cut each acorn squash in half lengthwise and scoop out the seeds and stringy pulp with a spoon.

  3. Place the squash halves cut-side up in the prepared baking pan.

  4. Season the cut sides with salt and pepper, then rub or brush the flesh lightly with about half of the softened butter.

  5. Cover the pan tightly with foil and bake for 30 minutes.

  6. Remove the foil and spoon the remaining butter, brown sugar, cinnamon, and nutmeg evenly into the cavity of each squash half.

  7. Return the pan to the oven, uncovered, and bake for 20 to 25 minutes, until the squash is fork-tender and the filling is bubbling and caramelized.

  8. Drizzle the maple syrup over the squash halves and serve warm.

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    Baked Acorn Squash

    Halved acorn squash roasts until the flesh is soft enough to scoop with a spoon, while a pocket of butter, brown sugar, and warm spices melts into caramelized pools. It's a simple side dish that suits autumn dinners, holiday tables, or weeknight roasts alike.

    1 hr 4 servings 220 cal

    Ingredients

    • 2 acorn squash, halved and seeded
    • 4 tablespoons unsalted butter, softened
    • 4 tablespoons brown sugar
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1/2 teaspoon salt
    • 0 black pepper, to taste
    • 2 tablespoons maple syrup

    Method

    1. 1

      Preheat the oven to 400°F (200°C) and line a 9x13-inch baking pan with foil.

    2. 2

      Cut each acorn squash in half lengthwise and scoop out the seeds and stringy pulp with a spoon.

    3. 3

      Place the squash halves cut-side up in the prepared baking pan.

    4. 4

      Season the cut sides with salt and pepper, then rub or brush the flesh lightly with about half of the softened butter.

    5. 5

      Cover the pan tightly with foil and bake for 30 minutes.

    6. 6

      Remove the foil and spoon the remaining butter, brown sugar, cinnamon, and nutmeg evenly into the cavity of each squash half.

    7. 7

      Return the pan to the oven, uncovered, and bake for 20 to 25 minutes, until the squash is fork-tender and the filling is bubbling and caramelized.

    8. 8

      Drizzle the maple syrup over the squash halves and serve warm.