Easy Baked Acorn Squash

by Kimberly Hickok

We’ve had an unusually warm September here in upstate New York. That means that the garden is still going strong.

Autumn Vegetable Harvest

On Friday (October 3!) Freshly picked cabbage, acorn squash, broccoli, green peppers, jalapeno peppers, kale and cucumbers. Amazing!

So deciding what to have for dinner was a no-brainer – acorn squash. This is one of those not-really-a-recipe recipes. All you have to do is:

  • Preheat your oven to 350F.
  • Carefully cut the acorn squash in half lengthwise and scoop out the seeds.
  • Add a little bit of butter, a dash of cayenne pepper, a dash of salt and a spoonful of brown sugar.
  • Place in a dish with a little water in the bottom, cover with foil and bake for about an hour or until tender. Use a knife to test to see if it’s tender.


Easy Baked Acorn Squash

Acorn squash – ready to go into the oven.

Baked Acorn Squash

And here it is cooked and ready to eat.

I usually allow half a squash per person and we eat them right out of their little acorn squash shells – kind of like you would eat a baked potato – just don’t eat the skin. You could substitute real maple syrup if you want but I prefer brown sugar.

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