Baked Acorn Squash with Brown Sugar and Butter

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
2 servings
Level:
Easy

Ingredients
Directions

Preheat oven to 400 degrees F.

Scoop the seeds and stringy pulp out of the squash cavities and discard. In a small mixing bowl, combine the brown sugar, butter, syrup and salt and pepper, to taste. Rub the squash cavities and cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up. Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork. Serve 1 half per person.


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    I took the squash out of the skin and mashed it with the remainder of the brown sugar sauce.
    I love this recipe and my whole family enjoys it even my four year old granddaughter, who can be quite picky...
    I make this every few weeks and it is delicious. I do not use the brown sugar and I half the amount of maple syrup. I add slivered almonds to mine after it is finished cooking and it adds a great touch!
    Sounds good. I substitute orange marmalade with no sugar or sweeteners for the brown sugar. Almonds could add a nice flavor. Thanks.
    I really like this dish; just served it at a dinner party last night, and have made it half dozen times this season. I recently discovered that if you let the squash sit for a time before serving, what is left of the maple syrup/butter mixture will soak into the squash. That makes it divine! (I put the halves in a casserole dish and warmed them at 250 before serving, then cut the halves in half; I find the smaller pieces more attractive.
    This really is foolproof! I don't cook as a general rule, but after getting some squash from my dad's garden, I felt inspired... Delicious! I don't use the syrup, and take it out after about 40-45 minutes. Now I can't wait to try more "easy" recipes from this site!
    Unbelievable! Next time I'll make it with half as much butter and sugar, but wow, it was great!
    Made it without the syrup (that's just way too much sugar to add on top of brown sugar - I suggest choosing one or the other, or using less of both. It was very tasty.
    I made this for dinner tonight & it was great. I made a few adjustments even...I used Spenda Brown Sugar & Sugar Free Syrup instead of Maple Syrup because we are diabetics and it was still wonderful. I would definitely make this again!! Thanks Paula!!
    Very good, very easy. I followed the recipe and made no adjustments. Perfect as it is.
    I made this recipe a couple of weeks ago and thought it was ok. Too much of the mushy texture for me but I really liked the flavor. I made it again last week and cooked some breakfast sausage, scooped out the squash and mixed the sausage in it and it turned out awesome! Even my husband, who is NOT a squash person, loved it.
    delicious. i love making this on those fall days. a friend of mine once made it with sausage on top that got all crispy. i'd love to try that
    Delicious and easy. Added a bit of cinnamon, nutmeg, and allspice which really added some flavor.
    This is a great recipe! I love how festive it is- perfect for the fall! I didn't use the maple syrup because I was afraid it would be too sweet... it turned out great with just the brown sugar and butter! I cooked my squash in a small amount of water after reading comments.. the squash turned out perfectly and equally cooked.
    Great--my husband loves it!
    I usually only use either maple syrup or brown sugar, and most importantly, add a little cinnamon and freshly ground nutmeg (the spices bring out the flavor of the squash.
    This recipe was delicious but next time either just use the maple syrup or brown sugar. I'm wondering if baking a butternut squash the same way but longer (since it is bigger would also be good. Did anyone try this? My favorite is butternut squash while my husband loves the acorn squash.
    I will be trying this reciepe this weekend!!
    I baked it way over an hour and it still wasn't tender. Finally I took it out after an hour and 1/2 and tasted it. Didn't like the texture or flavor of the squash. I didn't want to serve this to my family, so I threw it out. I did like the buttery/sugary sauce though. I would try it on yams or sweet potatoes.
    AMAZING!!!! My husband loves this recipe he can't get enough of it!
    I'm sorry to say that I didn't care for the favor of the squash + sweet. Unfortunately I had to throw it away.
    It was good. It was a little too sweet for my taste. I normally add either brown sugar or maple syrup, not both. Going to give it another shot, because i love Paulas recipes. Think I will cut back on the Maple Syrup and Brown Sugar next time though.
    In response to "gailhh", there really is no need to cut the bottom off the squash so it doesn't roll. Just place the squash cut side down in the dish, cover with about 1" of water and bake as usual. I do this with Butternut and Spaghetti Squash. When serving, pass around the butter, brown sugar, syrup, cinnamon, nutmeg, or whatever you like.
     
     Dawn
     Colorado
    This was delicious! The maple syrup was just the right touch.
    simple. and very flavorful! Paula, you have done it again  
    I make this same exact recipe...however...I put about an inch and a half of water into a small round cake pan or whatever pan the squash (s fits into, then place the squash into that, then bake. It comes out nice and soft and cooked all around without any hard spots. Then, I just rinse the pan and put it away.
     
    I doubled the ingredients as I had 2 acorn squashes, 4 halves. My acorn squashes had a large bubbling pool inside them at the end of the cooking time. 3 Tbsp of sugary/butter goodness per half is a bit too much, so I'll cut it back a bit. Otherwise, it's totally delicious.
    I'm from Wisconsin too, and the low tonight will be 25!!! After two days of winds up to 60mph, this squash recipe was just the ticket! We served it with a barbecue flavored rotisserie chicken we picked up at the grocery store, and a deli salad. YUMMY!! I thought this was the best squash recipe EVER. My husband would like it better without the maple syrup, as he isn't a true maple lover. I'll be fixing this again!!! Thanks, Paula! I felt like you were in my kitchen tonight!!
    Delicious and easy. Really hard to screw this up. Another Paula winner!
    We needed a recipe to warm up our house & our Tummys. This was Perrrrfect. The temperature is dropping in Wisconsin but we don't want to turn the furnace on. So this sweet vegetable delite was perfect. Only change I cut a little bit off so the squash halves did not roll. Yummy, sweet desert & after 1 hour of oven time Warm Sweet Home! THANKYOU  
    This is delicious and easy. One thing I do is use Brown Sugar Twin instead of syrup or brown sugar. It tastes just as good without the additional carbs/sugar!
     
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