This salad with a sesame taste is topped with hot, grilled shrimp and cherry tomatoes.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- 2 acorn squash, halved and seeded
- salt and pepper to taste
- ¼ cup butter, diced
- 6 tablespoons firmly packed brown sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place squash in a shallow baking pan, cut-side down.
- Bake in preheated oven until tender, about 30 minutes.
- Turn cut-side up; season with salt and pepper, dot with butter, and sprinkle with brown sugar and cinnamon.
- Bake for 20 minutes more.
Nutrition Facts
| Calories | 320 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 11 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 97 mg |
| Sugars | 20 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy recipe and delicious.
It was really yummy
The squash stuck to the foil when it was faced down. Maybe next time I spray the pan
Simple to make and very tasty!
Such a delicious and classic way of cooking acorn squash. It’s practically dessert!
Made exactly as stated. Came out perfect. The baking time was absolutely right and turned out nice and flavourful. Thank you.
Excellent and so simple to make! The acorn squash I used seemed pretty small so I cut back on the amount of butter, sugar, and cinnamon. I scored inside of both squash halves too. Before putting back in the oven, I spooned a little of the butter, sugar, and cinnamon all over top and sides. I thought it might be too sweet for us, but it was perfect for us newbies to acorn squash. Thanks for the recipe.
Yum soooo good!!!! The only thing I did to speed up the cooking process at the beginning is that I added a little water at the bottom of my baking dish and covered it with foil. After 10 mins I removed the foil and emptied out the remaining water. Really loved this recipe and so did the family.
Very easy to make and very good to eat. Will definitely be making this one again.
We liked it. Though my husband was late coming home from work and I had to keep it warm for over an hour so it was a bit too soft by the time I served it. Not the recipes fault. I will try it again soon.
My first time cooking/eating acorn squash. This was awesome! So glad I triedit. My husband and I enjoyed it so much I’m adding it to my Thanksgiving dinner menu!
Great and simple recipe. I added a small amount of water to the bottom of my glass dish before putting it into the oven, to help from burning or sticking. I followed the recipe for one half of the squash, and the other half I left off the brown sugar, because the squash is already so yummy. The brown sugar half was just like dessert!
Great recipe! My husband loves it too and he’s a picky eater when it comes to veggies! I definitely have to be creative to get him to eat them. Have used the recipe for a few years now adjusting it only slightly. I put the butter, brown sugar and cinnamon in a saucepan, bring it to a simmer, stirring constantly until it dissolves the suger and becomes a syrup. Maybe about 5 minutes, but, don’t let it get too thick or you’ll have candy. Then I just pour an equal amount into each half after I turn them cut side up and spread it all over with the back of a spoon leaving the extra in the middle. Continue baking per recipe. I do the brown sugar and cinnamon by taste now, so you may want to adjust. Still use the same amount of butter though. Adding 1/4 to 1/2 cup of pineapple juice to the ingredients when cooking the syrup for baking candied sweet potatoes is good too. I also add pineapple tidbits and chopped pecans to the sweet potatoes.
I made one half of the squash according to the recipe. The other half I used allspice instead of cinnamon, just to compare. They were both great.
I like the addition of the cinnamon. Made the acorn squash taste like a pie.
Made this the other night and I found the flavors underwhelming. Not bad, but not great.
No changes here! Is delicious as it is! Loved it and will make it again..
This is the way I’ve baked acorn squash forever, and the same as my mother before me. The BIG change here was the addition of cinnamon. This was a vast improvement on the dish before cinnamon and I don’t know why I didn’t think of it sooner. Since I had a rack of lamb in the oven, I started the squash upside down in the microwave for about ten minutes on high, but followed the recipe exactly from there on. It was fragrant and delicious. With squash readily available, I’m sure we’ll have this Fall dish frequently.
I used more cinnamon so it looks burned in my pic but it’s not. I had a large squash so it took another 20 mins to cook it. Really good though!! The texture reminds me of spaghetti squash but finer strands.
Not bad. I was raised eating these and I love them. This was a good recipe except I really needed 45 min to cook completely.
Didn’t make a single change to one half of it. I left the other half without sugar and let my husband doctor it up the way he likes. He’s avoiding sugar so it was salt/pepper/parm cheese. It all smelled amazing and I really enjoy how simple it all came together!