Baked Acorn Squash with Brown Sugar and Butter

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i loved it but unlike my parents i thought it was a little too sweet. Anyways it was very tasty

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Just the way my Grandma and Mama should to make it!!!

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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!

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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?

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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.

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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.

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I served this with some roasted salmon and rice and it was a HUGE success.

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I love acorn sqush but this was too sweet for me

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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.

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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