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Baked Acorn Squash with Brown Sugar

Recipe photo courtesy of Con Poulos

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.

Source: Everyday Food, October 2003
Total Time Prep Servings



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How would you rate this recipe?
  • 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.
    • sdavies54
      30 JAN, 2018
      My mother also made this in the 50's and 60's, but she put sugar and cinnamon on it. I would never have touched it at the age of 4 or 5 if it hadn't had the brown sugar on it ! But I loved it and made it for my own family later. Retired now and still eating this although I've had to reduce the sugar to just a trace.
  • 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.
    • pinwarriors
      16 OCT, 2017, *fried eggs.
    • pinwarriors
      16 OCT, 2017
      "How to cook this thing that everybody cooks" is not the same thing as laying claim to a recipe. If you ever instructed someone on how to cook a fried egg, I say to you, "HOW DARE YOU!! That's how my mother cooked scrambled eggs!! Give proper credit, usurper!" See how ridiculous that sounds? This, incidentally, is why you can't actually copyright a recipe; least of all for something as innocuous and general as how to cook a squash.
    • MS10428880
      8 OCT, 2017
      I'm pretty sure Martha isn't claiming that she created this very old and reused recipe.
    • lisasdbloggmai
      2 OCT, 2017
      My grandmother (Nana) used to make this squash as well back in the 60's when I was a little kid. My Mom said this recipe seems similar except Nana used Piloncillo (unrefined brown sugar found in Latin markets) and a touch of cinammon. I remember getting a glass of milk and scooping out some squash and mixing it together for a wonderful afternoon treat. I'm not sure why the reviewer on 5/24/17 felt it necessary to leave such a negative comment. Sometimes recipes are so old there is no way to really pinpoint the origin and they are handed down from generation to generation with everyone tweaking it to their own style. I'm glad I was able to find this recipe and made it and enjoyed it!
    • ALR4026538DW
      4 SEP, 2017
      Such hostility!? Just because this recipe is on this web site doesn't mean that Martha Stewart is claiming it as her own. Our countries have had a lot of new comers, and some of them may not be familiar with acorn squash. Also, I'm sure that there are many people who are just beginning to learn how to cook, and who may not know how to cook an acorn squash.
  • 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.

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