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Classic Baked Acorn Squash

This recipe presents a simple yet delightful method for baking acorn squash. Halved and seeded, the squash is filled with a luscious mixture of butter, brown sugar, and maple syrup, then baked until tender and caramelized. It's a sweet, comforting side dish perfect for any meal, offering a balance of earthy squash and rich, sweet notes.
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Course lunch/dinner
Cuisine American
Servings 2 people
Calories 377.2 kcal

Equipment

  • 1 Chef's knife For safely halving the squash.
  • 1 Cutting Board Essential for stable and safe cutting.
  • 1 Baking Dish or Sheet To bake the squash halves.
  • 1 Spoon For scooping seeds and mixing the filling.
  • 1 Measuring Spoons For accurate measurement of butter, sugar, and syrup.

Ingredients
  

Main

  • 1 acorn squash
  • 1 tablespoon butter
  • 2 tablespoon brown sugar
  • 2 teaspoons maple syrup
  • Dash of salt

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Carefully wash the acorn squash. Using a sharp chef's knife, halve the squash lengthwise from stem to base.
  • Using a spoon, scoop out and discard the seeds and fibrous strands from the center of each squash half.
  • Place the squash halves cut-side up in a baking dish or on a baking sheet.
  • In each squash cavity, place 1/2 tablespoon of butter, 1 tablespoon of brown sugar, and 1 teaspoon of maple syrup. Sprinkle a dash of salt over both halves.
  • For extra tenderness, you may add about 1/4 inch of water to the bottom of the baking dish (optional).
  • Bake for 45-60 minutes, or until the squash is very tender when pierced with a fork and the filling is bubbly and caramelized.
  • Carefully remove the baked squash from the oven.
  • Let cool slightly before serving warm.

Notes

For optimal results, select a firm, heavy acorn squash with no soft spots. Exercise caution when cutting the squash due to its tough exterior; a sharp chef's knife and a stable cutting surface are essential. To enhance flavor, consider adding a pinch of cinnamon or nutmeg to the butter mixture for a warm, autumnal note. For an even more tender interior, you can initially bake the squash cut-side down for 15-20 minutes before flipping and adding the butter mixture. A small amount of water in the bottom of the baking dish can also create steam, promoting tenderness. Ensure the squash is cooked until fork-tender but not mushy, as overcooking can compromise texture. A final sprinkle of flaky sea salt or a garnish of fresh thyme can elevate both taste and presentation.