Baked Acorn Squash with Butter and Brown Sugar

Easy baked acorn squash recipe, perfect for the fall. Squash is cut in half, insides scooped out, then baked with a little butter, brown sugar, and maple syrup.

Jump to Recipe
Photography Credit: Elise Bauer

Always a favorite at our Thanksgiving table is baked acorn squash. They’re so easy! The hardest part is cutting the squash in half—you need a sharp knife and a strong, steady hand.

But then all you have to do is scoop out the seeds, score the inside, dot with butter and brown sugar or maple syrup and bake. To eat you can cut them in wedges, or keep them in halves and scoop out the flesh with a spoon.

Acorn squash are winter squash. When shopping for them, choose squash that feel heavy and have a blemish and mold-free skin. They should also not have any soft spots, but should be quite firm.

Like other winter squash, the whole acorn squash store very well in the cold months, just keep them cool and dry; they’ll last a month or more.

They’re a great source of iron, Vitamin A (from all that beta-carotene filled orange flesh!), Vitamin C, and riboflavin.

Baked Acorn Squash is easy to make, check out our video!

Baked Acorn Squash with Butter and Brown Sugar Recipe

Print
  • Prep time: 10 minutes
  • Cook time: 1 hour, 15 minutes
  • Yield: Serves 2 to 4, depending on how much squash you like to eat.

Ingredients

  • 1 Acorn squash
  • 1 Tbsp Butter
  • 2 Tbsp Brown Sugar
  • 2 teaspoons Maple Syrup
  • Dash of Salt

Method

1 Preheat your oven to 400°F (205°C).

2 Prep the squash: Using a sharp, sturdy chef's knife, carefully cut the acorn squash in half, from stem to tip. (A rubber mallet can help if you have one.) The squash can rock back and forth, so take care as you are cutting it.

Use a sturdy metal spoon to scrape out the seeds and stringy bits inside each squash half, until the inside is smooth.

Take a sharp paring knife and score the insides of the acorn squash halves in a cross-hatch pattern, about a half-inch deep cuts.

Place the squash halves cut side up in a roasting pan. Pour 1/4-inch of water over the bottom of the pan so that the squash doesn't burn or get dried out in the oven.

3 Add butter, salt, brown sugar, maple syrup: Rub a half teaspoon of butter into the insides of each half. Sprinkle with a little salt if you are using unsalted butter.

Crumble a tablespoon of brown sugar into the center of each half and drizzle with a teaspoon of maple syrup.

4 Bake: Bake at 400°F (205°C) for about an hour to an hour 15 minutes, until the tops of the squash halves are nicely browned, and the squash flesh is very soft and cooked through.

It's hard to overcook squash, it just gets better with more caramelization. But don't undercook it.

5 Remove from oven, spoon brown sugar butter sauce over squash: When done, remove the squash halves from the oven and let them cool for a bit before serving.

Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Baked Acorn Squash with Butter and Brown Sugar on Simply Recipes. Thank you!

Print

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Baked Acorn Squash

Showing 4 of 126 Comments

  • Lisa Seidl

    Can this be made ahead of time and reheated?

  • Todd

    Want to taste something yummy? Forgo all the ingredients and just put BBQ sauce on the top. Once you do that, you won’t go back :)

  • Edward

    who eats the skins after it is cooked or do you peel that off ?

  • Laura Dolehide

    I put my squash in the microwave for 2 min the knife cuts right through to split it in half. Easier seed removal as well!

  • Sergio

    I LOVE the simplicity of this recipe !!! I was a Chef in a former life and it is very rare that something is allowed to be easy !!! I like the way you gave directions also: short and sweet! Tasty dish, by the way !!!
    (I remember one time on a cooking show when a group was discussing how they make fish. They were going on and on…. “First you do this, then that, add this, wait, do that….” One of the guests, an older grandmotherly type, gave her unorthodox recipe: “I wash off the fish, toss it in a pan and cook it”. She got the most applause!!! LOL !!!) Keep it simple.

View More Comments / Leave a Comment
Baked Acorn SquashBaked Acorn Squash with Butter and Brown Sugar