How to Cook Acorn Squash

Every time I walk into the grocery store this time of year, the produce section is FILLED with bright and colorful squashes.  There are so many of them overflowing their baskets, that I always feel compelled to buy them.  Nature gives us these fresh ingredients each autumn, so we should use them!

 

This time around, I bought some Acorn Squash.  This is an easy recipe that I picked up from my mom, who actually learned it from my grandmother years ago.  My mom told me that my grandma would go and buy bushels full of Acorn Squash.  They were inexpensive this time of year and she would buy them in bulk.  Apparently, they keep really well all winter if you store them and pull a few out when you are ready to use them!
I just bought one squash for my recipe, but you can cook as many as you like with this!
Ingredients:
  • Acorn Squash
  • Butter
  • Brown Sugar
Instructions:

  • Preheat oven to 350°
  • Fill a 13×9 pan with about a half inch of water.
  • Cut your acorn squash in half and scoop out the center part containing all of the seeds.
  • Place each half of the squash face down in your pan of water.
  • Bake in the 350° oven for about 40-45 minutes.
  • To test if it is cooked thoroughly, insert a fork into the squash.  If it goes in and comes out easily, it is ready for the next step.
  • Take out of the oven and using the same pan with the water still in it, just turn over the squash so the center part is facing upwards.
  • Cut a generous slice of butter and place in the center of each squash.

 

  • Next, take a handful of brown sugar and sprinkle into the squash on top of the butter.
  • Bake in the oven for an additional 10 minutes.
  • Remove from oven.
You now have two options for serving this beautiful squash!!
You can take directly from the pan and place on a plate.  You, your husband, family, (or guests) can scoop directly from the squash to eat out of the skin.
OR what I prefer to do, scoop the inside of the squash out of the skin, place in a bowl and mash with a fork.  This can also give you the opportunity to add any extra butter or extra brown sugar if you would like to mix in.  (You shouldn’t need anything additional, but it gives you the option here!)
This also gives you the ability to serve in smaller portions or just scoop a small amount onto your plate.
Enjoy!
 

xoxo, Food Marriage

Comments

  1. Yummy!! what a great recipe, also a great addition to a Thanksgiving dinner side dish. Reminds me of fall and getting ready to snuggle in for the cold winter days to come. Great Job!

  2. Mom-in-Law says:

    this sound delicious! i never knew how to even go about making that before..keep it up!

  3. Thanks to both of my moms for your recipe ideas, support, and for continually reading this blog!

  4. I had some of your mom’s acorn squash yesterday from the leftovers she gave Matthew and I to bring back to my apartment…I literally just told Matthew he was going to have to get the recipe from her for me but now he doesn’t have to! Thanks, BA:)

  5. You’re welcome! It’s really easy too!!

  6. Anonymous says:

    sounds delicious!!! I will attempt this tomorrow, as my 15 year old son, my 11 year old daughter and I all 3 have recently become vegetarian!

  7. PUT THE ACORN SQUASH IN THE OVEN WHOLE.SQUASH WILL BE SOFT WHEN DONE. THEN CUT THE SQUASH IN HALF AND TAKE OUT SEEDS,AND USING A SPOON TAKE OUT SQUASH AND PUT IN DISH. AND SALT PEPPER ,BUTTER AND EITHER BROWN SUGAR OR MAPLE SYRUP .