Baked Acorn Squash
This simple yet impressive side dish transforms the humble winter squash into a buttery, sweet masterpiece that belongs on every autumn dinner table. With just five core ingredients, you'll create a side dish that looks and tastes like you spent hours in the kitchen.
Equipment
- Chef's knife - Sharp, heavy-duty
- Baking dish - Large or rimmed baking sheet
- Aluminum foil - Heavy-duty recommended
- Large spoon - For scooping seeds
- Cutting board
- Measuring spoons
- Measuring cups
Ingredients
- 2 medium acorn squash - about 1.5 pounds each
- 4 tablespoons unsalted butter - 56g, divided
- 4 tablespoons brown sugar - 50g, divided
- 4 tablespoons pure maple syrup - 60ml, divided
- 1/2 teaspoon sea salt - divided
- 2 cups water - 475ml
Optional Garnishes
- Fresh thyme or sage leaves - for garnish
- Chopped pecans or walnuts - for garnish
- Ground cinnamon or nutmeg - for sprinkling
- Extra pat of butter - for serving
Instructions
- Preheat your oven to 400°F (204°C). Line your baking dish with parchment paper if desired.
- Wash and dry squash. Carefully cut straight down through the center from stem to tip creating two equal halves. Scoop out seeds and stringy fibers with a large spoon.
- Place squash halves cut-side up in baking dish. Sprinkle each with sea salt, then add 1 tablespoon butter, 1 tablespoon brown sugar, and 1 tablespoon maple syrup to each cavity.
- Pour 2 cups water into the baking dish around the squash. Cover tightly with aluminum foil.
- Bake covered for 30 minutes. Then remove foil and continue baking uncovered for 30-45 minutes until fork-tender.
- Switch oven to broil and cook for 3-5 minutes until tops are golden brown and bubbling. Watch carefully to prevent burning.
- Rest for 5 minutes before serving. Transfer to plates and spoon extra syrup over the top. Garnish with herbs or nuts if desired.
Notes
- Choosing squash: Look for squash that feels heavy for its size with dull, dark green skin and no soft spots or blemishes. Shiny skin indicates it was picked too early.
- Easier cutting: If the squash is very hard, microwave it whole for 30-60 seconds to soften the skin slightly before cutting.
- Watch the broiler: Sugar burns quickly under high heat. Set a timer for 2 minutes and check frequently during the broiling stage.
- Adjust sweetness: Reduce brown sugar to 2 teaspoons per half or omit entirely for a less sweet version that relies on the natural squash flavor.
- Variations: Try a savory version with olive oil, garlic, thyme, and Parmesan cheese instead of the sweet toppings. Or add cinnamon and pecans for a spiced maple pecan version.
- Make ahead: Cut and clean the squash up to 24 hours in advance and store covered in the refrigerator before baking.
- Storage: Store leftover squash in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven covered with foil for 15-20 minutes.
- Freezing: Scoop cooked flesh from the skin and mash or puree before freezing. Store in freezer-safe containers for up to 3 months.
- The skin is edible: Acorn squash skin becomes tender when fully baked and is completely edible, though you can scoop out just the flesh if preferred.
- Doneness test: Insert a fork into the thickest part of the squash flesh. It should slide in easily with minimal resistance when fully cooked.