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Baked Acorn Squash

(recipe, Gary Knopke)

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This is a ubiquitous recipe, with a number of variations, but this is how I usually make it. Prepared like this, it is almost as much a dessert as a side dish, so it can also be prepared without the brown sugar, substituting salt, pepper, cinnamon, or a number of other spices.


  1. 1 acorn squash
  2. 2 Tbsp. butter
  3. 2 Tbsp. brown sugar


  1. Preheat the oven to 375°.
  2. Cut the squash in half, lengthwise, and scoop out the seeds and stringy mess. Cut a slice of the back of each half, so the squash sits flat on the baking sheet.
  3. Prick the inside of the squash with a fork, soften the butter, and brush some on both halves of the squash.
  4. Mix the brown sugar with the remaining butter.
  5. Place the squash, inside facing down, on a baking sheet and bake for 30 minutes.
  6. Remove from the oven, turn over, and brush the butter/brown sugar mixture over both halves.
  7. Return to the oven until done. Depending on the size of the squash, this will require another 10 to 30 minutes. When the squash is easily pierced with a fork, it’s done.
  8. Remove and serve hot.