Baked Acorn Squash



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