Go Back
Sweet and Buttery Baked Acorn Squash Recipe

Sweet and Buttery Baked Acorn Squash

Acorn squash halves are baked until tender, then finished with butter, brown sugar, cinnamon, nutmeg, and salt for a comforting sweet-savory side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 Medium acorn squash, about 1 1/2 pounds each
  • 4 tablespoons Unsalted butter, divided
  • 4 tablespoons Packed light brown sugar, divided
Seasonings
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg, optional
  • 1/2 teaspoon Kosher salt, or to taste
For the Baking Dish
  • 1/4 cup Water

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Carefully halve the acorn squash lengthwise and scrape out the seeds and stringy pulp.
  2. Place the squash halves cut-side down in a baking dish and add about 1/4 cup water, or enough for a shallow layer of about 1/4 inch. Bake for 25–30 minutes, until the squash begins to soften.
  3. Turn the squash halves cut-side up. Lightly score the flesh in a crosshatch pattern, then place 1 tablespoon butter and 1 tablespoon brown sugar into each half.
  4. Sprinkle the cinnamon, optional nutmeg, and kosher salt over the squash. Return the dish to the oven and bake uncovered for another 20–25 minutes, until the flesh is very tender when pierced with a fork.
  5. Spoon the melted butter and brown sugar mixture over each squash half before serving. Serve hot, allowing the glossy sauce to run into the scored flesh.

Notes

Use only a shallow amount of water for better browning and finish the squash uncovered. Maple syrup may replace some or all of the brown sugar, but add it during the final baking stage to reduce scorching.