Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Baked Acorn Squash with Brown Sugar 3.7 (115) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 12, 2019 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 1 hrs Servings: 4 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. Ingredients 2 tablespoons butter, plus more for surface 2 medium acorn squash, (about 1 ½ pounds each) 2 tablespoons light-brown sugar Coarse salt and ground pepper Directions Preheat oven to 425 degrees. Generously butter a rimmed baking sheet. Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level. 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. Con Poulos Print