Go Back
Perfect Baked Acorn Squash Recipe (Easy & Delicious)

Perfect Baked Acorn Squash Recipe (Easy & Delicious)

Tender acorn squash baked with softened butter, light brown sugar, cinnamon, and nutmeg for a classic sweet and savory autumn side dish. This simple recipe makes 4 servings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 squash, about 1½ pounds each Medium acorn squash
  • 4 tablespoons Unsalted butter, softened
  • ¼ cup Packed light brown sugar
  • ½ teaspoon Ground cinnamon
  • ¼ teaspoon Ground nutmeg
  • ½ teaspoon, or to taste Kosher salt
Optional
  • To taste Black pepper
For the Pan
  • 2-3 tablespoons Water

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Line a baking sheet or roasting pan with parchment paper or foil.
  2. Rinse and dry the acorn squash. Carefully cut each squash in half lengthwise on a stable cutting board, then scoop out the seeds and stringy pulp.
  3. Place the squash halves cut-side up on the prepared pan and season the cut surfaces lightly with salt.
  4. Divide the softened butter, brown sugar, cinnamon, and nutmeg among the squash cavities. Spread the mixture over the cut surfaces without packing the cavities too full.
  5. Pour 2–3 tablespoons of water into the bottom of the pan, keeping the water around the squash rather than over the seasoned flesh.
  6. Bake uncovered for 45–60 minutes, or until the flesh is tender when pierced with a fork. Very large or firm squash may need the full hour.
  7. Spoon the melted butter-and-sugar mixture over the squash flesh just before serving. Add black pepper if desired and serve warm.

Notes

For easier cutting, microwave each whole squash for 1–2 minutes before slicing. To encourage more browning, roast cut-side down first, then turn the halves cut-side up for the final 10–15 minutes. Refrigerate leftovers in an airtight container and reheat gently.