Baked Acorn Squash is an easy vegetable dish. With butter and brown sugar, it is slightly sweet, amazingly delicious and mostly healthy.
I have grown acorn squash in my garden every year since we bought our house. I haven’t gotten much out of my acorn squash plants in the past. One year one of the plants disappeared. It was the year the pumpkins took over. This year my plant looks great. I am hoping to get lots more out of it.
The Hardworking Husband loves acorn squash and that’s why I’ve kept planning them. When we first got married, I tried a lot of food I had never eaten. I wanted make things the HH liked and he liked a lot of food I’d never had. Some things I really liked like sweet potatoes and somethings I did not like brussels sprouts.
Acorn squash fell in the middle. So I grow them or try to and cook them for dinner occasionally. They are super easy to make.
- 1 acorn squash
- 1 Tbsp butter
- 1 Tbsp brown sugar
Preheat oven to 350.
Cut acorn squash in half top to bottom. (With the ribs)
Scoop out seeds and throw away.
Rub each half with 1/2 Tbsp butter and leave the remaining butter in the well of the squash.
Sprinkle each half with 1/2 Tbsp brown sugar.
Place in a small baking dish and fill about half way up the squash with water.
Bake for 60 minutes or until fork tender.
Remove from the oven and used a fork to break up meat of squash.
Serve one half per person.
Don’t forget to pin!