Baked Acorn Squash with Butter and Brown Sugar
Easy baked acorn squash, with butter and brown sugar, perfect for fall and the holidays.
Servings: 3 servings
- 1 acorn squash
- 2 tablespoons butter (I use salted butter)
- 2 heaping tablespoons dark brown sugar
- Kosher salt
Preheat oven to 375º
Cut squash in half carefully, from end to end, with a sharp knife. Scoop out seeds and stringy stuff with a spoon. Place cut-side down in baking dish and prick the skin a few times with the knife tip. Add about a ¼-inch of water to the dish so the squash doesn't burn or dry out. Bake in oven for 40 - 45 minutes.
Turn squash over and add 1 tablespoon butter to each cavity, a sprinkle of salt, and then 1 heaping tablespoon of brown sugar. Return to oven and bake another 10- 15 minutes, adding more water if necessary.
The squash will be very soft and tender when done, remove from oven and swirl the butter mixture around the sides and tops of the squash. Scoop out flesh and serve, make sure to get all the buttery sugar glaze! Enjoy!
- One acorn squash will yield 2 to 4 servings depending on the size of the squash and how big of a serving you like.
Calories: 127kcal | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 65mg | Potassium: 502mg | Fiber: 2g | Sugar: 1g | Vitamin A: 760IU | Vitamin C: 16mg | Calcium: 50mg | Iron: 1mg