There is nothing that says fall like a roasted acorn squash. My house smelled amazing while this cooked. The brown sugar, butter, and maple syrup just filled up the entire house like potpourri. Heavenly!
The best part is it only took about 5-7 minutes to even get it prepared to put into the oven. That is definitely my kind of meal.
To make this a little more nutrient-rich, I used more natural versions of the ingredients below like sucanat (pure version of brown sugar) and 100% Grade B Maple Syrup or honey.
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Also, please note that most acorn squash is a dark green on the outside. Mine was called a “blond acorn squash,” that is why it is yellow.
Roasted Acorn Squash
Acorn squash, halved and seeded
1 tablespoon butter, melted
2 tablespoons brown sugar (or sucanat)
1 tablespoon maple syrup
Dash salt and pepper
Combine brown sugar, butter, maple syrup, salt and pepper in a small bowl. Sit to the side.
After you halve the acorn squash, from end to end (at each stem end), then take a melon ball scoop and get the insides with seeds out.
Cut a the bottom of the squash so it will lay flat in the pan.
Pour butter and sugar mixture over the top and inside of both halves. Cover bottom of pan with water, just to keep squash moist and from drying out.
Cook in a 400 degree oven for 45 minutes or until soft.
- Acorn squash, halved and seeded
- 1 tablespoon butter, melted
- 2 tablespoons brown sugar (or sucanat)
- 1 tablespoon maple syrup
- Dash salt and pepper
- Combine brown sugar, butter, maple syrup, salt and pepper in a small bowl. Set to the side.
- Halve the acorn squash, cutting from end to end (at each stem end), then take a melon ball scoop and get the insides with seeds out.
- Cut a little off the bottom of the squash so it will lay flat in the pan.
- Pour butter and sugar mixture over the top and inside of both halves.
- Cover bottom of pan with water, just to keep squash moist and from drying out.
- Cook in a 400 degree oven for 45 minutes or until soft.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
We also love acorn squash! Usually, I fill it with minced onion or shallot, 1/2 tablespoon butter, and 1-2 tablespoons molasses.
We love acorn squash as well. I usually make it our ‘base’ for a fall supper. While the squash is baking, I brown ground beef or ground turkey in a cast iron skillet. I add seasonings or flavors of choice that day (usually what I have in the spice cabinet or refirgerator). I like garlic, parsley, salt, pepper, a little Heinz 57 sauce and maybe a dab of maple syrup or apricot jam. When the squash is baked, I fill each one with the cooked meat mixture, sprinkle with shredded cheese, stick it under the broiler to brown and then gather the family at the table. I add a salad too. It is delicious and because I get the squash at our local farm stands and meat on sale, it is an inexpensive meal. It is very filling.
I always baked mine for about 20 min upside down to steam cook a little. I tried the way you are doing it and the sugars always got to brown.
We love acorn squash. This year ours did great and we have so much that I have been giving it away. One of the family’s favorite ways to cook it is steam for about 15 mins. upside down then fill with a combination of seasoned bread pieces, cream of mushroom soup, 1 can milk, and browned sausage and then bake for another 30 mins.
That sounds amazing!!! Thanks for the recipe. 🙂