Classic Baked Acorn Squash
This recipe outlines a straightforward method for baking acorn squash, transforming it into a sweet and savory side dish. Halved squash is baked with butter, brown sugar, maple syrup, and a dash of salt until tender and caramelized, offering a comforting and flavorful accompaniment to any meal.
Equipment
- 1 Sharp Chef's Knife
- 1 Cutting Board
- 1 Baking Dish or Sheet Pan A shallow baking dish or sheet pan works best for even cooking.
- 1 Spoon For scooping seeds and applying toppings.
- 1 Measuring Spoons For accurate ingredient portions.
Ingredients
Main
- 1 acorn squash
- 1 tablespoon butter
- 2 tablespoon brown sugar
- 2 teaspoons maple syrup
- Dash of salt
Instructions
- Preheat your oven to 4000F (2000C).
- Carefully cut the acorn squash in half lengthwise using a sharp chef's knife.
- 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, on a baking dish or sheet pan.
- Into the cavity of each squash half, add 1/2 tablespoon of butter, 1 tablespoon of brown sugar, 1 teaspoon of maple syrup, and a dash of salt.
- Bake for 45-60 minutes, or until the squash is tender when pierced with a fork and the topping is bubbly and slightly caramelized.
- Remove from the oven and allow to cool slightly before serving.
- Serve warm, spooning any accumulated liquid from the cavity over the squash.
Notes
For optimal flavor, select a firm acorn squash with dull skin and no soft spots. A touch of cinnamon or a pinch of nutmeg can elevate the warming spice profile. To achieve a beautiful caramelization, ensure the cut side of the squash is face up, allowing the sugar and butter mixture to bubble and brown. Be mindful not to overcook, as this can lead to a mushy texture; the squash should be tender but still hold its shape. A final sprinkle of flaky sea salt upon serving can beautifully balance the sweetness.