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