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Baked Acorn Squash Recipe

Baked Acorn Squash

iamwinfred
This Baked Acorn Squash recipe is a simple, stunning fall side dish featuring tender roasted squash halves filled with a caramelized brown sugar, butter, and maple syrup glaze. Seasoned with warm cinnamon and nutmeg, each half bakes to golden, fork-tender perfection in under an hour. It is naturally gluten-free, easy enough for a weeknight, and beautiful enough for a holiday table.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 210 kcal

Equipment

  • Sharp chef's knife A sturdy, sharp knife is essential for cutting through the hard squash shell safely
  • Sturdy cutting board
  • Rimmed baking sheet Half-sheet size works best
  • Aluminum foil or parchment paper For lining the baking sheet for easy cleanup
  • Spoon or melon baller For scooping out the seeds and stringy pulp
  • Small mixing bowl For making the brown sugar butter glaze
  • Pastry brush For spreading the glaze over the squash; a spoon also works
  • Oven thermometer (optional) Helpful for confirming accurate oven temperature
  • Kitchen timer
  • Wide spatula For transferring squash halves to a serving plate

Ingredients
  

  • 2 medium acorn squash about 1.5 lbs each; look for heavy squash with deep green skin and a small orange patch

For the Brown Sugar Butter Glaze

  • 4 tablespoons unsalted butter softened to room temperature, divided; about 57g total
  • 4 tablespoons brown sugar packed, divided; about 55g total; light or dark both work
  • 2 tablespoons pure maple syrup divided; Grade A Dark Amber recommended for deeper flavor
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg freshly grated preferred

For Seasoning

  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly cracked
  • 1 tablespoon olive oil for brushing the cut sides of the squash

Optional Garnishes

  • flaky sea salt for finishing; a light pinch per half
  • toasted pecans roughly chopped; for garnish
  • ground cinnamon light dusting for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C) with the rack positioned in the center. Allow the oven to fully preheat for 10 to 15 minutes before baking.
  • Slice a thin sliver off the bottom of each squash so it sits flat, then cut each squash in half from stem to bottom. Use a spoon or melon baller to scoop out all the seeds and stringy pulp from each cavity.
  • In a small bowl, combine the softened butter, brown sugar, maple syrup, cinnamon, and nutmeg. Stir until smooth and well combined into a thick paste.
  • Line a rimmed baking sheet with aluminum foil or parchment paper, then drizzle and spread 1 tablespoon of olive oil across the surface.
  • Place the squash halves cut-side up on the baking sheet and sprinkle each with a pinch of kosher salt and black pepper. Spoon an equal amount of the brown sugar butter glaze into each cavity and spread it evenly over the entire cut surface.
  • Bake at 400°F for 45 to 50 minutes, basting the squash with the pooled glaze at the 30-minute mark. The squash is done when the flesh is completely fork-tender and the edges are golden and caramelized.
  • Let the squash rest for 5 minutes, then transfer to serving plates and drizzle with any remaining glaze from the pan. Garnish with flaky sea salt, a dusting of cinnamon, or chopped toasted pecans if desired.

Notes

  • Choose acorn squash that feel heavy for their size with deep green skin and only a small orange patch. Avoid squash with soft spots or large cracks.
  • Before halving, slice a thin piece off the base of each squash so it sits flat and stable on the cutting board. This makes cutting much safer.
  • Use softened, not melted, butter for the glaze. Room-temperature butter blends more smoothly with the brown sugar and creates a thicker glaze that clings to the flesh.
  • Do not skip the basting step at 30 minutes. Spooning the pooled glaze back over the flesh builds a deeper, stickier caramelized layer.
  • If the edges are browning too quickly before the center is tender, tent the squash loosely with aluminum foil and continue baking.
  • For a savory variation, swap the brown sugar glaze for olive oil, garlic, fresh thyme, rosemary, and grated Parmesan cheese.
  • For a vegan version, substitute the butter with coconut oil or a plant-based butter alternative. The rest of the glaze is already plant-based.
  • Leftover baked acorn squash keeps well in an airtight container in the refrigerator for up to 4 days. Reheat cut-side up at 350°F, covered with foil, for 15 to 20 minutes.
  • To freeze, scoop the cooked flesh away from the skin and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • The squash seeds can be saved, rinsed, tossed with oil and salt, and roasted at 350°F for 15 to 20 minutes for a crunchy snack.

Nutrition

Serving: 1Squash HalfCalories: 210kcalCarbohydrates: 35gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 22mgSodium: 155mgPotassium: 480mgFiber: 4gSugar: 16gVitamin A: 15IUVitamin C: 25mgCalcium: 6mgIron: 8mg
Keyword acorn squash recipe, baked acorn squash, brown sugar acorn squash, fall side dish, roasted acorn squash
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