Baked Acorn Squash

Here’s an easy, how-to-bake acorn squash recipe.

Totally a wild guess, but I think the acorn nut shape of this squash has something to do with the name.

It comes in all the fall colors (green, burnt orange, yellow) but the most common variety is dark green. It weighs anywhere from 3/4’s of a pound to well over 1 pound. Once you roast it, you can stuff it with any number of things, such as wild rice pilaf. Or, just eat it plain, with a touch of butter and maybe a spice or two, such as cinnamon and nutmeg.


Baked Acorn Squash

  • Author: Gwen Ashley Walters
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: Serves 4 1x
  • Category: Vegetarian
  • Method: Roasting



2 acorn squashes, about 3/4 pound each

4 teaspoons brown sugar or maple syrup
4 teaspoons butter
Ground nutmeg
Salt and freshly ground white pepper


Heat the oven to 350°F.  Cut each squash in half, horizontally.  Scoop out seeds. Trim the ends so that they will stand upright, cut-side up for serving (although you bake them cut-side down.)

Place the squash halves, cut side down, on a lined baking sheet.  Pour 1/4 cup water into the pan. Bake until tender, about 40 to 45 minutes.

Remove from oven, and using tongs, turn cut side up.  In each squash half, place 1 teaspoon brown sugar or syrup, 1 teaspoon butter, dash of cinnamon, pinch of nutmeg, and season with salt and pepper.


A dash is less than 1/8 a teaspoon, and a pinch is even a little less than a dash. (Honestly, do you think our grandmothers worried about defining a pinch and a dash?)

Keywords: acorn squash, simple roasted acorn squash

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.