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Baked Acorn Squash with Brown Sugar


This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of the meal.

  • Prep:
  • Total Time:
  • Servings: 4
baked acorn squash with brown sugar

Photography: Con Poulos

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 Add a comment

  • flyercrazygw
    24 MAY, 2017
    My mother cooked this recipe back in the 50's, her mother cooked it years before that, and her mother the same. This is not Martha's recipe, give credit where credit is due. If you have a recipe don't pretend you created it.
  • 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.