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after it is tender, then flip over
I bake my acorn squash inverted in the pan, and then turn it over and add brown sugar, and butter, then put back in the oven until melted and beautiful tender.
It was delicious! How creative and simple.
My mother made this for many years as a delicious, yet relatively healthy, dessert, utilizing freshly-picked acorn squash from our garden. She sadly passed last year … and I didn’t have a recipe on how to prepare the squash … until now! Thank you
The acorn squqsh was delicious
My mother and I saw this recipe a few years ago and it has become one of our favorites for Thanksgiving.It’s delicious.
I love acorn squash made this way. several years ago I happened to see Graham Kerr with a little different take on how to prepare it. – remember him? – The Galloping Gourmet! He sliced off the top of the acorn to remove the stem and then sliced the squash in half in the normal way. He left the seeds in place and turned the halves face down on a lightly greased baking pan. The squash were baked as usual. When almost done, they were turned right side up and the seeds were easily scooped out and then the butter and brown sugar were added and returned to the hot oven for a few minutes to finish baking. The results is a much more juicy squash! I use this method now when ever I have an older, bigger squash that can use a little love.
I’ve been doing this recipe – less the brown sugar – for decades and I love it. This time, I added a hit of Tabasco to the butter-maple syrup mix. It was fantastic! Think I might explore Demerara sugar… maybe a splash of rum.
I love acorn squash cooked this way. To make the squash easier to cut, put the whole squash on a plate and microwave it for a few minutes, then remove and cut in half. No mallet required.
I’ve made this a few times, and am impressed each time! If you like pumpkin or sweet potato, you’ll like this. I have pretty severe IBS and accordingly, it’s very hard for me to eat fruits and vegetables and not hate my whole life soon after. This is going in our regular rotation as a “safe” veggie! Thank you.
I enjoy squash a boat load!
My mom use to love acorn squash and she would do it as your recipe but the last 30 mins she would put a ball of pork sausage inside and sprinkle a little brown sugar on top… Yuuummy!
How do I say this? Your mother is pure genius! Thank you! Can’t wait to try this :P
Can this be made ahead of time and reheated?
Hi, Lisa! I’d reheat the squashes covered with foil so they don’t dry out, but yes, I think it could be done!
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 :)
I love BBQ
I tried this today.
Fun suggestion though!
who eats the skins after it is cooked or do you peel that off ?
Hi, Edward! I usually serve the squash halves with the skin on because it’s a little easier and looks prettier on the table. It’s fine to eat the skins (fiber!), but I think people usually just scoop out the squash as they eat and leave the skins behind.
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!
Amazing! This really works.
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.
Do I leave the top of the roasting pan on or off?
Off. It should be uncovered.
I’m confused about step 5. It says “Spoon brown sugar butter sauce over squash” THEN “When done, remove the squash…” I am a man, so this is probably why it’s confusing to me — Am I supposed to spoon the brown sugar inside the oven, and then leave it in there for a while? If not, what am I removing it from? I’m sure I’ll figure it out, just thought I would ask for clarification! And for other male cookers out there!! lol
Hello Ryan, sorry for the confusion. The first “Spoon brown sugar butter sauce” instruction in bold is just a summary of the entire step 5. What you want to do is remove the squash from the oven, then spoon sauce over it. I’ll clarify the step. Thanks!
Ryan, you’re hilarious! Your comment cracked me up, but kudos to you for even trying this recipe out. I hope the end result was savory and sweet.
Use one of the bigger pumpkin carving tools to cut the squashes. They work great!