Acorn Squash

I may use the basics for other squashes. I did change because of a ‘kettle corn’ comment from another member. I added 2T. salt and used 1 1/2T. butter, melted and mixed with the 2T. sugar. I flipped both halves and brushed the butter mix up the inside, the edges and where thee skin had separated. Then both were covered with a parchment disk and then foil to secure. Baked for another 23 minutes. Amazing. Thank you.

Super Easy and Super Flavorfully! This recipe is an excellent blend of sweet and savory! Great for beginning cooks as well as experienced cooks who want something quick and easy. What a great use of a microwave from the start of melting the butter to the finish of fully cooking the acorn squash. Loved it!

This could not have been any easier! I think mine was done earlier than an hour, but I left it in for the full hour. Do yourself a favor and put a piece of parchment on your baking sheet before baking the last 30 minutes to make cleanup a breeze. Also, after 30 minutes of baking, I scored the inside of the squash before adding the butter and brown sugar, to help absorb the flavors. Thanks for sharing your recipe!

It just doesn’t get much easier than this for a delicious side dish. All you need to do is plan for the timing. I did reduce the brown sugar to 1 tablespoon (personal taste), and next time, I’ll probably give it a sprinkle of some freshly-ground nutmeg before serving, but we thoroughly enjoyed this.

This was excellent but I didn’t add the brown sugar. The squash was sweet enough on its own. I did add butter and a smidgen of cinnamon but I would have eaten it plain it was so good.

These were delicious! I’d not tried this specific method before. They came out very tender. Only issue I had was I cut them the wrong way. Recipe didn’t specify and I rarely make them. They need to be cut the long way, not across like I did. Will definitely be doing these again, so easy and so good.

It’s better just bake the acorn squash halves in oven for just under 1 hour in a covered dish after cleaning them n gutting then then just mash like mashed potatoes, do not smother w butter and extra stuff.

I made this last night, but instead of acorn squash and brown sugar, I got some pizza dough, tomato paste and made a pepperoni pizza…it was delish!!

We all loved this recipe for acorn squash. There wasn’t as much brown sugar as the previous recipe I used so we enjoyed more of the taste of the squash as opposed to the sugar. I always roast the squash a little longer than suggested so it will be easier to take off the rind

Perfect! Not too sweet. Great for fall.

Quite good and a bit too sweet for us. I usually microwave squashes, also, like the other reviewer. For acorn, put the cut side down in a microwave-safe dish. Add 1/2 cup of water for each half. Zap for 10 mins., more or less, depending on your squash size. IF you want it to “crisp” up, put it in a hot oven for a few minutes.

Love the filling of butter and brown sugar, but I make it in my microwave usually since I don’t always have the time to bake it. It is still wonderful though.

I added cinnamon and candied ginger(in syrup), chopped up. Mmm, mmm, delish

I make this recipe at least a couple times a month even during the summer. Delicious!!

I have made this recipe but add a tsp Of bourbon in each acorn half.

Loved this!! I simmered butter, brown sugar, tiny diced onion and poured that into squash! Yummy yummy yummy

I prepared this as shown on the recipe. It’s delicious

Simply delicious.

I really liked this recipe. I probably added more brown sugar than needed but it was very tasty and sweet. Definitely a good side to put with a pielaf or salty dish.

It would have helped if the parchment paper on the cookie sheet had been mentioned here. It was in the video, but that didn’t show up until they had been in the oven for 10 minutes.

One of my fave Thanksgiving dishes!