5 from 12 votes
Sweet Baked Acorn Squash
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Although pumpkin is the most celebrated squash of the fall season, acorn squash should not be overlooked! Sweet Baked Acorn Squash is easy to make and a beautiful, tasty addition to your fall and winter menus.

Course: Side Dish
Cuisine: American
Servings: 4 to 6 servings
Calories: 159 kcal
Ingredients
  • 2 acorn squash
  • 1/4 teaspoon salt or to taste
  • 2 tablespoons butter melted
  • 2 tablespoons brown sugar
  • 1/4 to 1/2 teaspoon cinnamon
Instructions
  1. Preheat oven to 400 degrees F.
  2. 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 pieces cut side down (peel side up) in a large baking dish and add about 1" of water. Cover with foil and bake for 30 to 35 minutes, until the squash pierces easily with a sharp knife.

  3. 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. Season each piece with a small amount of salt and drizzle with melted butter. Sprinkle with brown sugar and just a dusting of cinnamon. Return to oven and allow to roast, cut side up, uncovered, for an additional 15 minutes.

  4. 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.
Recipe Notes

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.

Nutrition Facts
Sweet Baked Acorn Squash
Amount Per Serving
Calories 159 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 15mg 5%
Sodium 203mg 8%
Potassium 747mg 21%
Total Carbohydrates 28g 9%
Dietary Fiber 3g 12%
Sugars 5g
Protein 1g 2%
Vitamin A 19.3%
Vitamin C 28.7%
Calcium 7.6%
Iron 8.4%
* Percent Daily Values are based on a 2000 calorie diet.