Baked Acorn Squash with Butter and Brown Sugar

Baked acorn squash with butter and brown sugar is the easiest fall side dish I make. Just cut it in half and bake it in the oven. The fiber-rich squash is enhanced with the flavors of butter and brown sugar.

It is quick to prepare and sweet right out of the oven, perfect alongside all your fall and winter dinners. The fiber rich squash gets even better with butter and brown sugar melted right into the middle.

Acorn squash is a classic winter squash. It is easy to prepare, just cut it in half, scoop out the seeds, and bake until tender.

This roasted acorn squash recipe is easy to make at home, and it is the perfect side dish for Thanksgiving or any holiday table.

How to Cut an Acorn Squash

Be careful cutting the squash in half. I like to set the squash on a towel on the counter after removing the stem with the tip of a knife.

Then I put a pot holder on the hand that is not holding the knife and cut straight through.

Pro tip: If your knife gets stuck, set the squash, knife still in it, on a towel on the floor. Press down and let gravity finish the cut for you.

Pro tip: Microwave the whole squash for one minute first. It softens the skin just enough to make cutting easier.

How to Prepare the Acorn Squash for Baking

To get acorn squash ready for the oven, the seeds need to come out of the center first. Wash the outside of each squash before you start. Squash from the store can carry dirt on the skin.

Cut the squash in half and scoop out the seeds with a spoon.

Spray your baking pan with oil and choose a pan that fits the squash halves snugly. That way the halves will not roll around and spill all that buttery, sugary goodness.

Why You’ll Love This Baked Acorn Squash

• Just 3 ingredients and one pan, so it is simple to prepare any night of the week
• Naturally sweet without being a dessert, so it fits right in next to your main dish
• Minimal prep, cut it, scoop it, and let the oven do the rest
• Works just as well for a weeknight dinner as it does for your Thanksgiving table

How Many Calories in Baked Acorn Squash

Half of an average acorn squash is about 84 calories. This is if your half is about 1 and a half cups. You can add to this after baking some salt and pepper and you have a fabulous side dish. 4 halves of acorn squash in a square pan on a white counter with fall leaves and pine cones.

Our family and Jim’s family (my husband) grew up on baked acorn squash that had more of a sweetness to it. Our mothers added butter and brown sugar to the middle of each half. When you make my recipe, the calories increase to 220 calories, but the taste is well worth the extra calories.

Other Side Dishes You Will Love

• Traditional Green Bean Casserole Recipe for Christmas or Thanksgiving
• Easy Corn Bake Casserole Recipe with Jiffy Mix
• Candied Sweet Potatoes with Marshmallows

Bake and serve in style this holiday season! This Porcelain Baking Casserole Set for Oven is perfect for all of your favorite recipes.

Ingredients

• 2 acorn squash, halved and seeds removed
• Butter, about 2 tablespoons per half
• Brown sugar, about 2 tablespoons per half
• Salt and pepper, optional, if you are serving it plain

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Equipment

• Sharp knife
• Cutting board and a clean towel
• Pot holder
• Spoon for scooping seeds
• Baking pan that fits the squash halves snugly

How to Make Baked Acorn Squash with Butter and Brown Sugar

1. Cut the squash in half. Set it on a towel, hold it steady with a pot holder, and cut straight through with a sharp knife.
   Pro tip: If your knife gets stuck, set the squash on a towel on the floor, knife still in it, and press to finish the cut.
2. Scoop out the seeds with a spoon.
   Pro tip: A grapefruit spoon works even better if you have one.
3. Place the halves cut side up in a greased baking pan that fits them snugly so they cannot tip over.
4. Add butter and brown sugar to the center of each half, about 2 tablespoons each, confirm your amount.
5. Bake until fork tender, confirm oven temperature and bake time.
   Pro tip: Start checking a few minutes before you expect it to be done, since squash size changes the time.

Variations

• Serve it plain: skip the butter and brown sugar for a lighter side, about 84 calories per half
• Add warm spice: a sprinkle of cinnamon or nutmeg with the brown sugar
• Make it savory instead: skip the sugar and use olive oil, salt, and pepper
• Add crunch: sprinkle chopped pecans on top for the last few minutes of baking

Frequently Asked Questions

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