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Best Baked Acorn Squash

Posted in : Side Dishes on by : Karen Metz Tags: ,

According to my kids, this is the best baked acorn squash recipe that I make. I have tried it several different ways, but seem to always revert back to this one. Plus, the kids request it when they see the fall harvest come in.

I buy my squash from a local farmer, who sells them pretty cheap. I buy them in the bulk, bring them home and wash them with a light water and bleach mixture. I let them completely dry, then put them in the basement in a dark cool space. I have kept squash this way through the month of March! Usually we eat them before then, but when there is an abundance like there was that year, I keep my eye on them and pull out any that are starting to go bad and make sure that they stay cool and do not get wet.

Another way of keep them, is to cut them up and bag them for the freezer. I cut them in cubes. Make sure you have a good sharp knife to do this with! I also have baked them, let them cool, then scooped out the flesh and mashed. I then put the mash in baggies. All I have to do when I want squash is warm it up and season it.

Best Baked Acorn Squash

1/2 acorn squash per person – if your family is anything like mine, you might want more!

1 tablespoon butter per half squash

Cinnamon – lots! Use it generously.

Brown sugar – enough to pack into each cavity of squash.

Directions

  1. Cut acorn squash in half. Clean out seeds from each cavity. (The seeds can be dried and used to plant next year. Or, cooked like pumpkin seeds to eat!).
  2. Place squash on an older cookie sheet, cut side up.
  3. Place 1 tablespoon butter into the bottom of each cavity of the squash.
  4. Sprinkle liberally with cinnamon.
  5. Pack brown sugar int the cavities on top of butter and cinnamon.
  6. Bake 350 degrees for 1 hour or until squash is tender.

 

This makes a sweet syrup inside the cavity of the squash that can be mixed in with the squash before it is eaten. I serve it with the syrup in the cavity because my kids love mixing in the syrup and they get their “own” squash. I just have to caution the kids that the syrup is hot.  You can serve this with my recipe of Baked Cube Steak!

Cavities cleaned out and placed on a cookie sheet.

Tablespoon of butter placed inside of cavities.

Sprinkle generously with cinnamon.

Pack with dark brown sugar.

Acorn Squash Health Benefits

Eating acorn squash has many health benefits. If you have never had acorn squash before, here are several reasons for you to try it and get it into your diet.

  • High in Vitamin C – This will boost your immune system.
  • High in Vitamin A – This is vitamin A in the form of beta-carotene which is very good for your eyes.
  • High in potassium and magnesium – This is good for reducing blood pressure and helping protect the heart against heart disease.
  • High in Antioxidants – Helps fight cancer and cognitive diseases.
  • High in Dietary Fiber – Helps get rid of bad cholesterol.

Comments

I would love to hear your favorite way to cook acorn squash. Have you ever tried acorn squash? Knowing that is good for you, will you try it or retry it? Leave me your thoughts in the comment section below.

*As an Amazon Affiliate associate, I make a commission on all qualified sales.

Best Baked Acorn Squash

Best Baked Acorn Squash

Ingredients

  • 1/2 an acorn squash per person
  • 1 tablespoon butter per half of squash
  • Cinnamon - a generous amount for each half.
  • Brown Sugar - enough to fill all the cavities of your squash.

Instructions

  1. Cut squash in half. Scoop out seeds from the cavities.
  2. Inside of each cavity, place a tablespoon of butter.
  3. Sprinkle each half generously with cinnamon.
  4. Pack brown sugar into each cavity.
  5. Bake in a 350 degree oven for 1 hour or until squash is tender.
  6. Serve as is, or stir syrup into each half.
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