Sweet Baked Acorn Squash

5 from 21 votes

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

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American

Servings: pieces

Calories: 80kcal

Author: Valerie Brunmeier

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

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