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Classic Baked Acorn Squash

Classic baked acorn squash is halved, filled with butter, brown sugar, and kosher salt, then baked until fork-tender. The squash cavities hold a simple buttery-sweet filling that melts into the tender flesh.
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Prep Time 10 minutes
Cook Time 1 hour
resting 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 acorn squash medium, about 1.5 pounds each
  • 4 tbsp unsalted butter cut into 8 pieces
  • 4 tsp brown sugar packed
  • 0.5 tsp salt kosher

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Preheat the oven to 400°F.
  2. Cut each squash in half lengthwise from stem to blossom end, then scoop out the seeds and stringy fibers.
  3. Set the squash halves cut side up in a 9x13-inch baking dish and divide the butter, brown sugar, and salt among the cavities.
  4. Bake for 45 to 60 minutes, until the flesh is tender when pierced with a fork.
  5. Let the squash rest for 5 minutes before serving.

Notes

For even cooking, choose squash halves that are similar in size. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months. For a dairy-free option, use plant-based butter.