Classic baked acorn squash with butter and brown sugar is so easy to make and a beautiful, tasty addition to your menu. Although pumpkin is the most celebrated squash of the fall season, this Sweet Baked Acorn Squash should not be overlooked!
More cool season squash recipes to try include my Roasted Delicata Squash Salad and Sweet Spiced Roasted Butternut Squash.
This simple baked acorn squash recipe has been in draft form waiting to be published from nearly the start of this blog. Each year when the fall season comes around, I have a tendency to jump right to the pumpkin and turkey, but I will not miss my chance to share one of my favorite, classic fall season recipes this year!
Sweet Baked Acorn Squash is a timeless recipe loaded with nostalgic flavor that is spot-on perfect for a cool fall or winter night.
Table of contents
Classic Baked Acorn Squash Recipe
My mom served this acorn squash frequently when I was growing up so it’s a very familiar, comforting dish for me. It’s sweet and flavorful in its natural form but when you roast it until tender with a little butter, brown sugar, and cinnamon, it becomes the most comforting vegetable side dish is existence.
What is Acorn Squash?
It may just be the prettiest member of the squash family. Pretty enough, in fact, to include it with your other fall decorations. The bonus is that you can also bake it, roast it, sauté it, stuff it, and EAT it. And, it is delicious! Don’t let its good looks fool you. Slice that sucker open and do something with it!
Technically, acorn squash is a winter squash but it’s harvested and available in stores and produce markets in the fall.
How Do You Soften Acorn Squash Before Cutting?
Microwave whole acorn squash for one to two minutes to make it a bit easier to cut. Don’t set the microwave for more than two minutes or the interior of the squash will begin to cook and change texture.
How Do You Cut Acorn Squash?
- Lay the acorn squash on it’s side on a cutting board and carefully cut the squash in half lengthwise (stem end to bottom) with a sturdy knife. Press the tip of the knife down into the squash and then continue to cut through to create two halves. Use a spoon to scrape out all the seeds and stringy bits.
- For this recipe, you’ll want to quarter the squash so after you scoop out the halves, slice them in half to create a total of four pieces.
The seeds are absolutely delicious roasted, just like pumpkin seeds! Hang on to those seeds and give my recipe for Roasted Acorn Squash Seeds a try.
Watch the video in the recipe card to watch how to cut and bake acorn squash from start to finish.
How to Bake Acorn Squash in the Oven
- Turn the quartered acorn squash over so the skin side is facing up and pour in about 1-inch of water. Cover the dish with foil.
- Baked the squash in a preheated 400 degree F oven for about 30 minutes.
Remove the acorn squash from the oven when you can pierce through the skin with the tip of a sharp knife without much effort.
- Remove the dish from the oven and increase the oven temperature to 450 degrees.
- Pour off most of the water. It’s fine if a little stays in the pan.
- Flip the pieces of acorn squash over, flesh side up, and season each piece with a bit of salt, melted butter, brown sugar, and just a dusting of cinnamon.
- Return the dish to the oven and let it bake for an additional 15 minutes.
If you’d like a more caramelized surface, set your oven broil for a minute or two at the end of the cooking time.
What to Serve with Acorn Squash
This Sweet Baked Acorn Squash is the perfect side dish for roasted meats like pork, chicken, beef, or turkey. It’s just as at home on a simple weekday menu as it is on a more elegant menu for the holidays. Here are some great choices.
- Pork Loin Roast with Gravy
- Apple Cider Chicken
- Herb Roasted Turkey
- Balsamic Pork Tenderloin
- Roasted Beef Tenderloin with Port Wine Gravy
This one’s for you Mom.
More Fall Vegetable Recipes to Try
- Roasted Butternut Squash Soup
- Maple Glazed Sweet Potatoes
- Honey Roasted Carrots and Brussels Sprouts
- Creamy Cauliflower Gratin
- Maple Brown Butter Mashed Sweet Potatoes
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Sweet Baked Acorn Squash
Ingredients
- 2 acorn squash
- ¼ teaspoon salt, or to taste
- 2 tablespoons butter, melted
- 2 tablespoons brown sugar
- ¼ to ½ teaspoon cinnamon
Instructions
- Preheat oven to 400 degrees F.
- Thoroughly wash the squash and use a sturdy, sharp knife to cut them in half, lengthwise. Use a spoon to scrape out the seeds and strings. Cut each piece in half again.
- Place the quartered squash cut side down (peel side up) in a large baking dish and add about 1-inch of water. Cover with foil and bake for 30 to 35 minutes, until the squash pierces easily with a sharp knife.
- Remove from oven and increase oven temperature to 450 degrees F. Drain off most of the water from the baking pan, leaving just a small amount. Flip the pieces of squash over, flesh side up. Season each piece with a small amount of salt and drizzle with melted butter and sprinkle with brown sugar and just a dusting of cinnamon. Return to the oven, uncovered, and allow to roast for an additional 15 minutes.
- If you'd like a more caramelized surface, set your oven BROIL for a minute or two at the end of the cooking time. Watch closely so it does not burn.
Video
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
More Vegetable Side Dish Recipes
I love acorn squash! It’s such a great simple side.
Such a treat! I love acorn squash!
I love this recipe! So easy but so delicious.
These are so perfect for fall!
A perfect fall side dish!
Wow – this is so going on my Thanksgiving table! What a great recipe!
This sounds good and delicious. Thanks for sharing
I leave the squash cut just in half. Bake for about 1/2 hour with water in pan and covered. Then I pour out water and add butter and brown sugar (or maple syrup), salt and some diced apple or raisins. Sooo good! Nutty flavor from fruit is wonderful.
I’ve cooked acorn squash a hundred times my way. I put the butter & brown sugar on it after it came out of the oven. ( I did always put water in the pan) But tomorrow night I’ll cook it skin side up…and I am cooking a pork tenderloin in the crock pot. I’m having trouble with my right hand right now but my grand daughter cut it and cleaned it for me today…so it’s ready to go.
It sounds like you are going to have a wonderful dinner, Linda. It’s wonderful that you are getting your granddaughter in the kitchen with you – such a great, memorable experience for her and nice for you too! I hope this method works out well for you 🙂
This looks amazing, Valerie! Can you believe I’ve never had acorn squash?! I’m so making this! 🙂
You are not alone! Since publishing this post, I’ve heard from so many people that they’ve never tried it. I hope you love it as much as we do!
I hate to admit it, but, I have never tried acorn squash! I am going to try this later in the week with some pork tenderloin. Thanks for the easy recipe!
Hi Beckie! This would be a great side for pork tenderloin. I hope you let me know how it works out for you 🙂
I’ve always wondered how on earth to cook acorn squash! I’m going to have to give this a try this Fall 🙂
Amanda
http://anchoredtosunshine.com/
Thanks Amanda. I hope you do give it a try. It’s so good!