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Pieces of cooked acorn squash topped with butter, brown sugar and cinnamon in a baking dish.
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5 from 17 votes

Sweet Baked Acorn Squash

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.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Servings: 4 to 6 servings
Calories: 159kcal


  • 2 acorn squash
  • ¼ teaspoon salt or to taste
  • 2 tablespoons butter melted
  • 2 tablespoons brown sugar
  • ¼ to ½ teaspoon cinnamon


  • 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 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.
  • 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.
  • 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.



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.


Calories: 159kcal | Carbohydrates: 28g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 203mg | Potassium: 747mg | Fiber: 3g | Sugar: 5g | Vitamin A: 965IU | Vitamin C: 23.7mg | Calcium: 76mg | Iron: 1.5mg