Brown Sugar Baked Acorn Squash
My Brown Sugar Baked Acorn Squash is the perfect blend of sweet & savory. Simply cut in half, insides scooped out, then baked with a little butter, brown sugar, and maple syrup and salt a wonderful side dish!
Don’t y’all love the combination of sweet and savory? Me too!
Well, y’all may have noticed I didn’t have a post yesterday. I have been slacking massively and fighting illness and having a massively busy schedule. Then top that with a slightly gloomy overcast day and I just couldn’t help myself, I had to make myself an acorn squash with its own brown sugar butter sauce.
What I absolutely love about this recipe is how simple it is. The bonus is how the sugar doesn’t over power the squash but just adds enough sweetness to make it oh-so good!
Cut squash in half and scoop out seeds.
Make butter and seasonings.
Rub on the inside of the squash.
- 1 cut in 1/2 acorn squash
- 2 tablespoons brown sugar
- 2 tablespoons softened butter
- 2 tablespoons maple syrup
- A pinch of salt
- Preheat oven to 400 °F.
- Scoop the seeds and stringy pulp out of the squash cavity and discard.
- In a small mixing bowl, combine the brown sugar, butter, syrup and salt.
- Rub the squash cavities and the cut sides of the squash with the butter mixture and place them on a baking sheet, cut side up.
- Bake in the preheated oven for about 1 hour until the squash is tender when pierced with a fork.
- Serve 1 half per person.