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Simple baked squash

February 18, 2011

Another simple and delicious recipe from (can you tell one of my favorite recipe sites?) I was looking for a yummy way to eat some veggies, something warm and simple, and this baked acorn squash sounded amazing. And it was!

Half a squash would have been enough to feed me, but Hubster didn’t think so, and we bought two. I think ours might not have been ripe enough yet (I’ve never bought squash before so I just had to guess). Cut the squash in half from the stem down and scoop out the seeds and guts.

After scooping out the insides score the squash with 3 horizontal and 3 vertical lines. Be careful not to puncture the skin or you’ll lose all your yumminess! I didn’t do a very good job of cleaning out the strings (I blame inexperience) so not everything got soaked in during the cooking process. Make sure to scoop out as much of the strings as you can! It’s important!


Smear softened butter on the squash (I put most of it on the flat edges on top) dump in brown sugar and drizzle with maple syrup. Place in a casserole dish and put about an inch of water in the bottom to prevent burning. (For some reason I didn’t take any pictures of this process.) Put in the oven for an hour until the squash is soft when poked with a fork.

After it’s all cooked, put it in a bowl and enjoy! On Simply Recipes it looked glazed, while mine was filled with a liquid brown sugar soup thing. Hubster blames me for not cleaning out the guts enough. He says if I had done that the soup would have soaked in more. Either way, it was still delicious!

Recipe: taken from Simply Recipes


1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt


1 Preheat oven to 400°F.

2 Using a strong chef’s knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.

3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.

4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

Serves 2 to 4, depending on how much squash you like to eat.

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