Baked Acorn Squash


Baked Acorn Squash is one vegetable I look forward to every fall. There are many ways to fix Acorn Squash but my favorite is so simple. I add brown sugar and butter to mine for what I think is a fabulous flavor.






Rinse and dry the outside of the acorn

squash then carefully slice it in half.



Using a spoon scrape out the

seeds and any stringy parts.



Cover a baking sheet with foil then

spray the foil with cooking oil.



Place the two halves onto

the foil, cut side down.

Bake in a preheated 350

degree oven for 40 minutes

or until the squash is soft.

Turn over the squash.



Place 2 Tbsp. of butter

inside each half.



Place 1 Tbsp. of brown

sugar inside each half.



Put the squash back into the oven for 20

minutes. Be careful when you remove the

pan as the butter will be in a puddle and hot.



Carefully pour the butter into a medium bowl.

Scrape out the insides of the squash with a

spoon being careful not to break the skin.

Place the squash into the bowl with

the butter, discarding the outer skin.



Using a spoon, mix the squash with

the butter and brown sugar then serve.


Baked Acorn Squash



  • 1 acorn squash
  • 4 Tbsp. butter
  • 2 Tbsp. firmly packed brown sugar


  1. Preheat oven to 350 degrees.
  2. Rinse and dry the acorn squash then carefully slice it in half.
  3. Using a spoon, scoop out the seed and any stringy parts.
  4. Cover a baking sheet with foil then spray with cooking oil.
  5. Place both the squash halves cut side down onto the foil.
  6. Bake for 40 minutes or until soft.
  7. Remove from the oven and turn the squash over.
  8. Place 2 Tbsp. butter and 1 Tbsp. brown sugar into each half.
  9. Place the squash back into the oven on the pan for an additional 20 minutes.
  10. Remove from the oven and carefully pour the butter into a medium bowl.
  11. Scrape out the insides with a spoon being careful not to break the skin, discard the skin.
  12. Place the squash in the butter bowl and mix well with a spoon then serve.


  1. Very heart warming! I want to tweak this recipe to make the baked squash and make a soup, that can be served in the shell of the squash. Hmmm…time to think! Thanks for keeping me hungry!

  2. My mom used to put marshmallows on top before baking to sweeten it up, but I think I remember the brown sugar as well. I’ve never made squash myself (as you might have guessed). 🙂

      • Yes it was … we never had sweet potatoes and my mom just used frozen squash and did it that way …. got a nice little bubbly crust on top. My mom liked turnip (we called it turnip, not rutabagas … she was the only one that liked it, and she just cooked it and mashed it … no one fought her for it and she always got the smallest one she could find.

  3. Delicate and good. I will try to do it tomorrow. Today stores are closed and I have no ingredients. I send my heartfelt wishes

  4. Reblogged this on Cheryl Moreo and commented:
    Baked acorn squash is a family favorite. I have gotten into the habit of microwaving the squash.

    If you have gotten into the convenience of microwaving acorn squash or have not prepared acorn squash, I urge you to give Diane’s recipe a try.

    This recipe reminds me that nothing beats the flavor that oven baking over microwaving adds to food.

  5. So yummily easy. I can no longer cut hard shells, so I take a sturdy long knife that I can hammer (tap) at the center point of its contact with the veggie, and when sunk in a bit, continue to hammer the blade on the inch or so left on either side, as it glides through.

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