Traditional recipes

Baked Acorn Squash recipe

Baked Acorn Squash recipe

  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This is a quick and easy preparation that can be used for most any winter squash. Add the knob of butter and a sprinkling of sugar to each half and finish it off under the grill.

781 people made this

IngredientsServes: 2

  • 1 medium acorn squash, halved and seeded
  • 25g butter
  • 1 tablespoon dark brown soft sugar
  • salt to taste

MethodPrep:5min ›Cook:1hr ›Ready in:1hr5min

  1. Preheat the oven to 180 C / Gas mark 4.
  2. Turn acorn squash upside down onto a baking tray. Bake in the preheated oven until it begins to soften, approximately 30 to 45 minutes.
  3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Divide the butter and brown sugar between the two halves and sprinkle with salt. Place squash in a baking dish (so the squash won't slide around too much) while baking.
  4. Place squash back in the oven and bake another 30 minutes.

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Reviews & ratingsAverage global rating:(919)

Reviews in English (591)

by ALEXSMOMI

This is the only way I've ever had squash but you can do it a quicker way. Cut it in half and seed it. Microwave on high for 5 minutes. Put about a tablespoon of butter in each have and spread it around on the top edges and inside. Litely sprinkle nutmeg all over and then about twice as much cinnamon. Follow it up with brown sugar (1-2T each half depending on how sweet you like it) and bake at 350 for about 20 minutes. Feel free to turn the oven off and keep the squash in there until the rest of your meal is done. You just can't miss with squash this way!-10 Oct 2006

by PBHARRIS

This is a great recipe. I love the butter and brown suagr flavor, but I cook mine differently. I use the same amount and same ingredients, but I cut the acorn squash in half, place flesh side up and place into a casserole dish or a roasting pan with a little water. I put the butter and brown sugar in the middle before I cook it. Then I cook in a 350 degree oven for 45-60 mins. Comes out perfect every time. If the squah is a little unstable, I cut the bottom just a little to make it stand up better. I'll do about 2 squash at a time (4 servings).-30 Nov 2005

by Veggie the Vegan

You can make this same recipe in the microwave. Just place squash halves cut side down in a microwave tray with 1/2 cup water per two halves. Cook 10-15 min until tender. Then turn over and fill with butter and sugar. Cook until butter melts.-07 May 2001


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Whole fam thought these were delicious. I subbed coconut oil for the butter and omitted the sugar for a healthier option. Scored the inside per another reviewer but not sure it made much of a difference. Mine took a bit longer than an hour.

The apples definitely make it more kid-friendly. I waited halfway through the cooking to add the apples, so they wouldn't get too mushy. And then added cinnamon and brown sugar to the apples. Needed additional cooking time (perhaps because of the apples). Delicious.

Yummy and filling. I just ate a half for lunch. It was a bit dry though. Next time I'll cover the whole pan with foil to help the squash absorb some of the moisture in.

I made this last night with the addition of the apples and garlic. I also added some chicken bacon. In my excitement about the bacon I realized I forgot the butter! It was great, even without the butter. Less calories in the end as well.

I didn't have apples, but wanted the sweet flavor. I had some raisins in the pantry so I threw those in, as well as some pine nuts I had left over.I would definitely make this again. It was soooooo good!

couldn't be easier or more delicious

Don't use ginger, and use the colorful acorn squashes (colors like gourds). Secret: they're not decorative, they're pretty food. The green ones have much less flavor. You don't even need cinnamon if you get good ones.

Use butter, brown sugar and nutmeg. One squash cut in quarters will serve four.

The cooking time for the squash was too long. It left them too mushy.

This was my first experience eating/cooking acorn squash. I thought it went well. Since I've never had it before, I wasn't sure how soft I should let the squash get. I think I will have to experiment a little with it, but I did like the different spices. great fall/winter flavors.

This was good. I added pine nuts, and scored the insides of the squash halves so theyɽ absorb more flavor.

Made as instructed but added a few dried cranberries and walnuts for texture. Did not impress. My husband said "Never make this again". We ate it and it was OK, but nothing we care to try again.

Delicious and simple. My three year old would not touch it, but I thougt it was great.

This is a stand-by receipe for my family of 3 young kids. It is simple, nutritious, and the kids love the sweetish squash with yummy buttery spices.

The only change I made was to bake the squash halves with the cut side down for 30 minutes then I turned them over and added the butter, sugar, and spices. I returned them to the hot oven but turned it off and left them there until we were ready for dessert. I then cut it into ¼ and served. We liked it a lot.

As the first reviewer stated, use bacon. I add 1 slice bacon with the brown sugar and butter to each half and let the whole thing cook for about an hour. Great!

This was great!! I changed the recipe a little bit. I cut the squash in half and baked it for 40 min. at 400 degrees. I then took it out, scooped out the middle and mixed it with butter, brown sugar, cinnamon, nutmeg and a dash of cloved. Then I put that back in the oven for another 20 minutes and it came out perfect! This went great with the roasted herbed chicken recipe I got off of this site.

This was a hit with my husband. It is an easy recipe with tasty results - an excellent side dish. I agree with reviewer who said they would not change a thing.

Very tasty. Even my 7 yr old said so.

I followed the advice from the cook from Ottowa, and used curry powder. I also added butter, fennel seeds, and some dried cranberries. The dish was a huge hit at my dinner party!

bake as the recipe states. don't change a thing. easy and delicious.

Well, I did the first way they suggested in the recipe, and then I followed the suggestions below. Instead I microwaved the squash, seeded, added the other ingredients and put the squash under the broiler until a light gold. Incredibley easy and fully cooked.

I took the advice of the Atlanta GA chef, by turning the squash over (skin up) and adding butter and brownsugar later, but I would do it a bit different next time because that madeit soggier, you want the butter and sugar to really bake into the squash. What i would do is cook it "upside down" for only 15 mins max, and then follow this recipe. I would like to try the chestnut recipe offered on this site. OVERALL I love Gourmet's recipes - they always turn out very good. Thanks!

The magic of the wicrowave comes into play here. I have successfully "baked" acorn squash in the Microwave for years. Simply poke holes (icepick)in each and microwave on high for 7-10 minutes remove it let it cool for a few minutesscoop out the seeds and fix it any you please---a real time saver !


How to Cut Acorn Squash into Cubes

For more Cooking Tip Videos, Subscribe to my YouTube Channel here!

Once you have the hang of cutting up acorn squash it is time to enjoy the cubed squash in this savory roasted acorn squash recipe!

How many cups of squash in an acorn squash?

When planning a meal using acorn squash, you want to know how many pounds of squash to buy to make your recipe. Here is a guide: A 1 pound acorn squash will yield approximately 0.7 pounds of edible squash. This is about 2 1/3 cups of cubed squash.


How To Cook Acorn Squash

When it comes to winter squash we usually focus on butternut squash and pumpkin. Both are great, but acorn squash would like to be noticed as well. The squash is healthy and full of fiber plus, its size makes it far easier to cut open and work with. It can be dressed up either savory or sweet and served as individual halves for the cutest presentation. After roasting, the skin on the squash will be soft and edible so there's no need to worry about peeling it first. The flesh also separates from the skin easily after roasting so if you don't prefer the skin it will be easier to separate after cooking.

1. Cut it in half.

The first step is to cut it in half. To make it easier, cut the stem off and place squash cut side down on your cutting board. This will make a flat surface for it to stand on instead of dangerously rolling around on your cutting board. Cut the squash in half lengthwise, cutting through where the stem used to be.

2. Remove the seeds.

After you have your squash open, use a spoon to scrape out the seeds. Don't toss the seeds, though! Just like you can with pumpkin, clean them off and roast the seeds for a perfect little snack. At this point you can also cut the squash further if you don't want to serve them in halves. Leave the skin on and cut into half moon slices or peel the skin off and cut into large cubes!

3. Dress it up.

Choose if you would rather go the sweet or savory route with your acorn squash. For savory, drizzle it with some olive oil and sprinkle paprika or curry powder over it with some salt and pepper. For sweet, brush it with softened butter and sprinkle brown sugar and cinnamon all over it.

Place your squash on a large baking sheet or in a baking dish, cut side up. Roast it at 400° for about an hour. A fork should be able to easily pierce the squash and shred it. Easy!

Want more ways to use acorn squash? This Stuffed Acorn Squash is the perfect dish to try next!

Editor's Note: The introduction to this recipe was updated on August 27, 2020 to include more information about the dish.


Easy Baked Acorn Squash Recipe:

There are lots of other ways to stuff Acorn squash with various ingredients and fix it up for supper if you prefer. I&rsquom happiest when it comes plain out of the oven.

PRO TIP: The secret to excellent easy baked acorn squash is to turn the squash upside down on the baking sheet so it&rsquos slightly caramelized. It won&rsquot be as sweet if you bake it right side up!

Bake at 350 degrees for about 40 minutes. It&rsquos perfect when a toothpick inserted through the skin goes in easily.

Baked Acorn Squash is excellent as a side with melted butter.

If you have never tried this delicacy I encourage you to cast an eye toward the squash section next time you&rsquore at the farmer&rsquos market or a good organic produce aisle. Delicious and healthy and sweet enough to eat plain and still be happy. Easy Baked Acorn squash is a Fall treat for the whole family!

Easy Baked Acorn Squash with butter and brown sugar. Dave&rsquos favorite way to eat it!


Use acorn squash for 2 delicious fall meals

For the folks who have only ever baked acorn squash on its own with a sprinkle of salt or seasoning, these recipes will open your eyes to the possibilities of the mighty squash. Learn how to whip up stuffed acorn squash in the oven, turn it into a creamy soup or add heft to salads.

Ina Garten's Maple-Roasted Acorn Squash

"When I was growing up, my mother served a lot of canned vegetables, but the one thing she always made from scratch was acorn squash, which she roasted with butter and maple syrup," Ina Garten told. TODAY Food.

Her simple, straightforward recipe is easy to make. As it roasts, the little bowl where the seeds have been scooped out fills with a big puddle of melted butter and sweet syrup. It's irresistible!

Roasted Acorn Squash with Maple Syrup and Cinnamon

One of the best things about squash is that it doesn't need a ton of fancy ingredients to make it shine. This recipe uses warm fall spices like cinnamon and allspice, with a hint of cayenne for a kick to make bring out the squash's vibrant flavor.

Acorn Squash with Brown Butter and Honey

Take a break from butternut and try mashed acorn squash with garlic and sweet potatoes for any fall feast. It's sweetened with some honey, which balances out the savory mash beautifully.

Roasted Acorn Squash with Harissa-Citrus Dressing and Mint

This salad is earthy, bright, a little spicy and totally delicious, all thanks to the unique harissa-citrus dressing, creamy mozzarella and refreshing mint garnish.

Guy Fieri's Stuffed Acorn Squash

Stuffed squash is one of those great "kitchen sink" dishes that allows you to repurpose all kinds of leftovers without anyone being the wiser. They're so easy to halve and bake ahead of time and pop back in the oven when you have a few rounds of leftovers with which to stuff them. An aioli like the one here adds an creamy-spicy kick.

Stuffed Acorn Squash with Mixed Grains, Apples and Chorizo

This recipe is really versatile because you can make it for meat-lovers or vegans alike (all at the same time). Feel free to stuff half the squash with chorizo and the other half with vegan sausage to please all your family members or guests.

Bibb Lettuce and Roasted Acorn Squash Salad with Feta and Walnuts

A nourishing yet light salad, this easy side or main dish has protein-rich nuts, nutritious squash and a piquant vinaigrette that gently coats the tender greens.

Roasted Squash and Burrata Salad with Pumpkin Seed Salsa Verde

The cool, creaminess of burrata cheese pairs perfectly with winter squashes like acorn or kabocha. Chef Ryan Hardy adds some Italian flavor to it with browned butter, balsamic vinegar and pumpkin seed salsa verde.

Acorn Squash Soup with Parmesan and Herb Croutons

What acorn squash recipe roundup would be complete without a luscious soup? It's so comforting, impressive and only takes five minutes to prep (and 30 minutes to hit the table!).

Roasted Winter Squash

Squash is one of those colorful, delicious side dishes that can hit the table in October and stay there through the winter months. It's seasonal, fragrant and easy to make. By roasting the squash, it is transformed, becoming the centerpiece rather than a side dish.

Erica Chayes Wida is an award-winning journalist, food writer and recipe editor who helmed a local newspaper before joining TODAY's freelance team. A mother of two, she loves singing, collecting old vinyl and, of course, cooking. Erica is forever on a worldwide quest to find the best ham and cheese croissant and brainstorms best over a sauce pot of bubbling pasta sauce. Her work has been featured on BBC Travel, Saveur, Martha Stewart Living and PopSugar. Follow along on Instagram.


Acorn Squash

This delicious recipe takes just 5 minutes to prepare and 1 hour to bake.

Ingredients

  • 1 Acorn Squash
  • 1 Tablespoon Butter, Melted
  • 2 Tablespoons Brown Sugar
  • 2 teaspoons Maple Syrup

Preparation

Preheat oven to 400°F. Pull out a cookie sheet with a lip. Fill the cookie sheet with 1 cup of water. This will help the skin of the acorn to not become dry.

Using a strong chef’s knife, carefully cut the acorn squash in half lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife or a fork will also work.

Then you will need to coat the inside of each half with half of the melted butter. Put the halves onto the baking sheet, cut side up. Add half of the brown sugar into the cavity of each half. Drizzle half of the maple syrup into each half.

Carefully move the pan to the oven and bake for 1 hour. You will know they are done when the squash is very soft and the tops are browned.


Greg’s Baked Acorn Squash

We had a surprise squash plant take over our garden this year. “What do we do with acorn squash?” we wondered. Our neighbor Greg had the answer in this amazing yet super easy recipe!

Ingredients

  • 1 whole Acorn Squash
  • 2 Tablespoons Butter, Divided
  • 4 Tablespoons Brown Sugar, Divided
  • 1 package Bob Evans' Italian Sausage (19 Oz.)
  • 1 whole Apple, Any Variety

Preparation

Preheat oven to 400 degrees. Whack one ripe acorn squash in half lengthwise and scoop out the guts. Fill a 9吉 baking dish with about 2 inches of water, and place the squash face down in it. Bake for 20 to 30 minutes or until the meat of the squash is tender.

While the squash is baking, brown and crumble the package of Italian sausage in a pan. Drain off any grease and set aside. Dice the apple into small cubes (about the same size as your sausage crumbles). Mix with the cooked sausage.

When the squash is done, drain the water and flip the squash over in the dish. Put 1 tablespoon butter in each squash half, then 1 tablespoon brown sugar. Spoon the sausage/apple mix into each squash half, until the cavity is completely full. Top with remaining brown sugar.

Return the now-stuffed squash to the oven and continue baking for another 15 to 20 minutes, or until the brown sugar topping is mostly melted.

This can be served with a side of couscous or green salad, but really, this is a full meal in itself!


Photo Credit:

Preheat oven to 400°F. Line a baking sheet with aluminum foil.

Place squash, cut side up, on prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 to 45 minutes, or until flesh is tender.

In a skillet over medium heat, brown sausage. When cooked thoroughly, add apples and stir until fruit is softened. Season with salt and pepper.

Stuff cooked squash cavity with sausage mixture. Bake for 10 to 15 minutes more. Cool slightly before serving.


I went to Trader Joe’s yesterday around 4pm and literally almost went insane. First of all, never go to Trader Joe’s between the hours of 3-5:30pm. Trust me guys, your car will most likely be hit by red shopping carts (happened to me), children will run into with mini shopping carts, you will be blinded by a sea of Hawaiian shirts and it will take you a good hour and a half to get a total of 10 things.

After that you may hear that bell they clink at the check out lane ringing in your ears for a good 5 hours after. You may even have dreams about it (also happened to me).

HOWEVER what you will find at Trader Joe’s this time of year is basically everything you could ever need for all of your fall recipes. I mean talk about pumpkin overload! They had pumpkin cornbread mix, pumpkin risotto, pumpkin bagels, pumpkin crackers, pumpkin butter and probably a million other things I didn’t catch. After this I realized that Trader Joe’s and I are soulmates and that I should actually just move in the grocery store to fulfill my lifelong dream of eating pumpkin things every day. I would even wear a Hawaiian shirt and ring that damn bell. I’d be the next Wally (you won’t get that if you’re not a TJ’s shopper.)

Yep. Sometimes I’m just that basic girl.

Anyway while at TJ’s I noticed that they had acorn squash on sale which makes me absolutely giddy. For me, acorn squash is a another fall FAVORITE. Have you guys tried it? I feel like it’s one of the most underrated squashes out there and so I’m here to convince you to try it because if you love sweet potatoes, you’re bound to love acorn squash too! I think I’m such a huge fan because its natural sweetness (similar to good old sweet potatoes.)

BOTTOM LINE: It’s delicious and super good for you (lots of vitamin A, C and fiber). Get with it.

I don’t know where I got the idea to put yogurt in the squash but I figure sour cream is good on potatoes and squash is similar to potatoes so why not try greek yogurt?

I call this the holy grail of all breakfasts. The warm cinnamon sweet acorn squash paired with creamy cool greek yogurt, a drizzle of honey and some crunchy pecans is simply sensational. Best breakfast I’ve had in quite sometime!

I hope you give it a try. Sometimes I eat it for dinner after a long run. Mmmmm you can’t go wrong. xo!