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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4.4 56
I put mine in a glass casserole dish with a lil water so the skins don't burn. item not reviewed by moderator and published
This is slap yo mamma, punch yo daddy good! item not reviewed by moderator and published
Paula, this is an excellent recipe! I usually make squash with pork sausage, this is a pleasant surprise. item not reviewed by moderator and published
I took the squash out of the skin and mashed it with the remainder of the brown sugar sauce. item not reviewed by moderator and published
I love this recipe and my whole family enjoys it even my four year old granddaughter, who can be quite picky... item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Unbelievable! Next time I'll make it with half as much butter and sugar, but wow, it was great! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
Very good, very easy. I followed the recipe and made no adjustments. Perfect as it is. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
Delicious and easy. Added a bit of cinnamon, nutmeg, and allspice which really added some flavor. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Great--my husband loves it! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I will be trying this reciepe this weekend!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
AMAZING!!!! My husband loves this recipe he can't get enough of it! item not reviewed by moderator and published
I'm sorry to say that I didn't care for the favor of the squash + sweet. Unfortunately I had to throw it away. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
This was delicious! The maple syrup was just the right touch. item not reviewed by moderator and published
simple. and very flavorful! Paula, you have done it again item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
Delicious and easy. Really hard to screw this up. Another Paula winner! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
This is a go-to hit with me and my roommate- I'm making it tonight in honor of the fall chill in the air. item not reviewed by moderator and published
I too cut down the sweets, 1.5 tablespoons on syrup & brown sugar but used 3 tablespoons butter. Loved it! item not reviewed by moderator and published
i loved it but unlike my parents i thought it was a little too sweet. Anyways it was very tasty item not reviewed by moderator and published
Just the way my Grandma and Mama should to make it!!! item not reviewed by moderator and published
After reading the comments posted earlier, I thought to make a few tweeks. I used 2 tablespoons of butter but only 1 tablespoon of maple syrup and 1 tablespoon of brown sugar. I also added 1/4 teaspoon of nutmeg and 1/8 teaspoon of cinnamon. Perfect! item not reviewed by moderator and published
My husband and I made this recipe and we love it, I thought it was a little stringy though. Is there something we did wrong, or is it supposed to be this texture? item not reviewed by moderator and published
I ended up baking the squash for 41 minutes, not the full hour called for in the recipe. Anything more than 41 minutes would have caused my squash to burn. It was wonderfully flavorful and perfectly tender. My husband liked it so much, that he not only finished his half but polished off the last bit of my half, too! This is definitely a keeper. item not reviewed by moderator and published
I cut down the maple syrup but made it otherwise by the recipe! It was fantastic. A great side for pork tenderloin!! I will be keeping this recipe close by. item not reviewed by moderator and published
I served this with some roasted salmon and rice and it was a HUGE success. item not reviewed by moderator and published
I love acorn sqush but this was too sweet for me item not reviewed by moderator and published
I like this recipe but I eliminate the brown sugar, and just use the maple syrup for sweetener. With Acorn Squash, a little nutmeg and cinnamon that's plenty sweet for me and my family. When not serving kids, I drop just a sliver of a pepper--scotch bonnet or habanero (remember a SLIVER--very small amount per half, because it is hot) into the syrup. Also be generous with the salt and pepper. item not reviewed by moderator and published
I wish Paula was my mama! :) she is the queen of downhome comfort food... and this one is relatively healthy! so simple and delicious! i've found that a temp of 400 is perfect! so wonderful on a cold fall or winter night item not reviewed by moderator and published
I love the ease of this recipe, the outcome is great considering the effort. I cooked at 350 for an hour with my other thanksgiving sides, and they were a little underdone... Nuking in the mic first is something I'll try next time. I also used carnival squash over acorn (they were available at my local farmer's market). item not reviewed by moderator and published
Recently I was hospitalized for three days and out of bordom, discovered the Food Network. What a wonderful discovery! I've been told to eat "gentle" foods, not too spicy, low fat, etc, etc. Well, yo'all, the day I was released, I stopped at the market on the way home and bought an acorn squash, went home and made this recipe. My 15 year old grandson, who'd never heard of acorn squash, much less eaten one, reluctantly tried it, and lo and behold, ate an entire half. My husband loved it as well, and it is a gentle food. I love it. I plan to make this recipe more often. And, Paula, my husband says you're the only other woman he would even consider marrying. I'm glad you have Michael:-) Cheryl Gilliam Dresden, TN item not reviewed by moderator and published
My husband and I really enjoyed the acorn squash (we'd never had one before). I think we'll try more seasoning next time though. Maybe cinnamon or nutmeg. item not reviewed by moderator and published
If you want to get your kids to eat squash then this is the receipe for you. Easy and tasty. item not reviewed by moderator and published
This recipe was an interesting twist on a common vegetable, and the squash's crust was beautiful and golden brown. However, I found the sauce to be sickeningly sweet and I feel that it did not go well with the squash at all. item not reviewed by moderator and published
My family & I loved the flavor & presentation of this easy to prepare side dish. I will check these after 50 minutes next time, but otherwise - no changes needed! Perfect for a winter night (try Paula's Pecan Crusted Chicken with it, you won't be dissapointed!) item not reviewed by moderator and published
Mine came out so overdone after 55 minutes that I had to throw the whole thing out. My oven usually runs low, and I'm at high altitude, so I'm not sure what happened. item not reviewed by moderator and published
This wasn't a keeper for me. One of my kids didn't like at all. Was easy to make and pretty presentation. item not reviewed by moderator and published
This recipe is fast, easy and very delightful. I forgot the salt and pepper but it had a great end result. I am very fond of this recipe and will use it again for Christmas. item not reviewed by moderator and published
I've done this recipe, except I start out by using my micro. Cut side down in about 1/4" water for about 5 - 8 min. Then put in broiler on middle rack til done. item not reviewed by moderator and published
I bought just one acorn squash to test out this recipe...and I wish I bought a half dozen! This "test" was a huge hit with my family, including 4 of my 5 children and I can't wait to serve this on Thanksgiving! It's so simple to make yet tastes like I spent all day on it. Thanks for a delicious holiday side dish...it's a hit1 :) item not reviewed by moderator and published
Sounds good. I substitute orange marmalade with no sugar or sweeteners for the brown sugar. Almonds could add a nice flavor. Thanks. item not reviewed by moderator and published
You can't give the recipe one star because you don't like squash! That is unfair. If you like the sauce, that is the recipe!!!! Your vote should be excluded. item not reviewed by moderator and published
Perhaps the next time you find you don't like a recipe, offer to a friend who just might love it, rather than throwing it away. Too many hungry people in this world. item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Side Dishes