No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Baked Acorn Squash with Brown Sugar

  • Prep:
  • Total Time:
  • Servings: 4
Baked Acorn Squash with Brown Sugar

Source: Everyday Food, October 2003


  • 2 tablespoons butter, plus more for surface
  • 2 medium acorn squash, (about 1 1/2 pounds each)
  • 2 tablespoons light-brown sugar
  • Coarse salt and ground pepper


  1. Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.

  2. Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.

  3. Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves; season with salt and pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.

Reviews (3)

  • mamaclara 7 Dec, 2014

    A tasty and simple recipe. My squash was completely soft and cooked by the end of the first 25-30 min. but my oven runs a bit hot, I think.

  • doxylvr 23 Oct, 2009

    This was absolutely amazing! Such perfectly roasted acorn squash! All I had was dk brown sugar but it worked just as well. Also grated fresh nutmeg over squash the last 1/2 hr. They turned out beautifully, so buttery and fresh. And the skins were just right. Very tender throughout. A new favorite fall dish, Thanks Martha!

  • spunkymelos 29 May, 2008

    This was so simple and it tasted divine! I would recommend this recipe to any skill level.

Related Topics