Baked acorn squash couldn’t be easier. Bake the sliced and seeded squash with salt, pepper, butter, maple syrup and brown sugar, until fork tender. Sprinkle on some chopped, fresh parsley for a lovely autumn side dish.
Grateful Prayer Thankful Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We will only recommend products we use, love or think are informative and helpful.
About acorn squash
Acorn squash with its distinct shape and deep ridges on its exterior is commonly mistaken for a gourd. It is sometimes considered a winter squash but belongs to the same species as all summer squashes, including zucchini.
Carefully, pierce the hard exterior of the acorn squash with a sharp knife.
Separate the squash halves, using your hands, if necessary, to break them apart.
Using a spoon, scrape out the seeds and stringy fibers from the center of the squash.
Spread or brush softened butter in the cavity and the cut parts of the squash.
Season with salt and pepper. Drizzle on a couple teaspoons of maple syrup and a couple tablespoons of brown sugar into each squash half, adjusting to you sweetness preference. Place in oven and bake until the acorn squash is fork tender.
Remove from the oven and spoon the buttery syrup over the baked squash.
Garnish with fresh, chopped parsley and serve.
Try Amazon Prime 30-Day Free Trial
Baked Acorn Squash with Butter and Maple Syrup
INGREDIENTS:
- 2 acorn squash
- butter
- brown sugar (about 2 tablespoons)
- Maple syrup (about 2 teaspoons)
- salt and pepper
- fresh parsley (optional)
DIRECTIONS:
- Preheat your oven to 375 °F
- Prep the squash: Using a sharp, sturdy chef’s knife, carefully cut the acorn squash in half, from stem to tip. Don’t try cutting through the hard stem; pull the cut squash apart with your hands to separate. Using a spoon, scrape out the all of the seeds and stringy fiber pieces.
- Place the acorn squash halves, cut side up onto a baking pan. Spread or brush softened butter over the cut parts of the squash.
- Season with salt and pepper. Drizzle about 1 teaspoon of maple syrup and sprinkle 2 tablespoons of brown sugar into each squash half.
- Place in oven and bake until the acorn squash is fork tender and very soft, about 60 minutes.
- Remove from the oven and spoon the buttery syrup puddled in the cavity over the baked squash.
- Sprinkle with snipped, fresh parsley
If you like this recipe you might also enjoy:
Our Newsletter is published once every three weeks. Each issue is timely and helpful, jam-packed with food, crafts, occasional DIY, gardening and faith resources. Relevant and seasonal posts to inspire and guide you with current trends. Available only to those who request it, so please accept our invitation to stay connected and join the Grateful Prayer Thankful Heart community. Just click the subscribe button below.
The ingredients say 2 teaspoons brown sugar and recipe say 2 tablespoons. Which is correct?
Hi Debbie,
2 teaspoons of Maple syrup and 2 tablespoons of brown sugar are good starting measures but you can adjust to your desired sweetness.
Thanks for stopping by!
Kindly, Lorraine
I love squash, roasted, baked, pureed. But it was your gorgeous pictures that sucked me in. Oh my word! Acorn squash is going on my shopping list.
Oh, yum!! One of my very favorites. When I am in a hurry I have even done it in the microwave but I prefer the baked method. This sounds delicious. xo Diana
YUM! I’ve always loved squash. Unfortunately I’m the only one around here who likes it. Oh wait. That’s a good thing because that means more for me 🙂