Baked Acorn Squash
Baked Acorn Squash is one of our favorite vintage recipes. This fantastic 3-ingredient side dish is the perfect side for company or holiday dinners like Easter, Mother's Day or Father's Day. This mouthwatering and irresistible dish is incredibly easy to make and gluten free.
Equipment
- 1 large roasting pan or baking dish
- 1 pronged fork
- 1 sharp knife to cut squash
- measuring spoons
Ingredients
- 1 large acorn squash
- 2 tbsp. unsalted butter
- 2 heaping tbsp. brown sugar
Instructions
- Place squash whole in a large baking dish or roaster pan. Prick each squash about 4-6 times with a fork.
- Bake in oven at 350° for about an hour, or until squash is soft.
- Remove from oven.
- Cut squash in half lengthwise.
- Remove pulp and seeds.
- Score inside of squash with a knife in criss-cross direction so butter and sugar will absorb deeply into the flesh of the squash.
- Put about a tablespoon of butter in the center of each squash.
- Top each half with a heaping tablespoonful of brown sugar.
- Return to oven.
- Bake about 5 minutes longer until butter melts.
Notes
NOTE: One squash serves two people.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 196kcalCarbohydrates: 23gProtein: 2gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 32mgSodium: 8mgPotassium: 753mgFiber: 3gSugar: 1gVitamin A: 1160IUVitamin C: 24mgCalcium: 75mgIron: 2mg
Tried this recipe?Let us know how it was!