A cozy and delicious baked acorn squash recipe made with butter, brown sugar, pecans, and cinnamon. An easy fall recipe and perfect Thanksgiving side dish everyone will love.
If you’ve been staring at those odd-looking little squash in the produce aisle wondering “What do I do with you?”, then meet your match: this easy-peasy baked acorn squash recipe. It’s wild how satisfying a vegetable can be when it’s dressed up like dessert, but here we are.
Move over, pumpkins this Baked Acorn Squash with brown sugar, butter, and pecans is getting the spotlight today! These beauties are not for decoration. The Fall harvest brings in all kinds of fresh seasonal produce. How can you not want to eat everything?
In the world of squash recipes, the acorn squash often plays second fiddle to the pumpkin (and maybe the butternut). But when you give it a little sweet-and-nutty treatment and oven roast it just right, it becomes a show-stopper.
Ingredients You’ll Need
- 1 acorn squash, sliced in half, seeded, membrane scooped out (yes, you do have to scoop the stringy stuff)
- 2 TBS butter, divided
- 2 TBS brown sugar, divided
- 2 TBS chopped pecans, divided
- 2 pinches cinnamon, divided
Why divide the ingredients? Because each half gets its own sweet + nutty treatment.
Pro Tips & Tweaks
- If your squash is wobbly when placed cut-side up, slice a little off the bottom so it sits flat.
- Want a nut-free version? Skip the pecans (or swap in chopped walnuts if you want variation).
- For extra indulgence: drizzle a little maple syrup.
- Leftovers? Totally worth it. Reheat in the oven or microwave.
Believe it or not, beneath all the butter, brown sugar and pecans this veggie is doing some serious good for you. When you bake up an Acorn Squash you’re getting a solid dose of fiber, vitamin C, potassium and magnesium.
It’s also packed with antioxidant-rich carotenoids that help protect your cells and support digestion.
Whether you’re prepping for a big Thanksgiving side dish or just want a solid fall recipe this is it!
Baked Acorn Squash Recipe
Baked Acorn Squash
This easy Baked Acorn Squash recipe is the perfect cozy side dish for fall and winter. The squash is softened with a quick boil, then baked with butter, brown sugar, pecans, and a sprinkle of cinnamon until caramelized and tender. Simple ingredients, warm flavors, and minimal prep make it an ideal addition to holiday dinners or weeknight meals.
Ingredients
- 1 acorn squash, sliced in half, seeded, and membrane scooped out (remove the stringy stuff)
- 2 tablespoons butter, divided
- 2 tablespoons brown sugar, divided
- 2 tablespoons chopped pecans, divided
- 2 pinches ground cinnamon, divided
Instructions
- Parboil the squash: Place the acorn squash halves in a large pot of boiling water. Boil for about 15 minutes to soften slightly, then carefully remove and drain.
- Preheat the oven: Set your oven to 350°F (175°C).
- Prepare the baking sheet: On a small cookie sheet, add just enough water to cover the bottom—this helps keep the squash moist while baking.
- Fill and season: Place the squash halves cut-side up on the cookie sheet. Divide the butter, brown sugar, and chopped pecans between the two halves, filling the centers. Sprinkle each half with a pinch of cinnamon.
- Bake: Bake for 30 minutes, or until the squash is fork-tender and the tops are caramelized.
- Finish and serve: Remove from the oven and spoon any melted butter and sugar mixture from the centers over the rims of the squash for extra flavor. Serve warm.
Notes
Nutrition Information:
Yield: 2 Serving Size: 1 halfAmount Per Serving: Calories: 312Total Fat: 22gSaturated Fat: 8gUnsaturated Fat: 14gCholesterol: 31mgSodium: 91mgCarbohydrates: 29gFiber: 4gSugar: 17gProtein: 3g
All amounts are estimates and DailyAppetite takes no responsibility for actual figures since calculations vary by packaging and supplier.
