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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.

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  • 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.

Reviews (5)

115 Ratings
  • 5 star values: 29
  • 4 star values: 36
  • 3 star values: 38
  • 2 star values: 10
  • 1 star values: 2
Rating: 5 stars
03/25/2019
I have made this dish since I was given the recipe by my Mom , who got it from my Grannie and I will pass it along to my daughter. Such an easy but satisfying side dish that goes with just about everything. It’s a great way to get that extra fiber from a veggie also. I’m so glad that Martha had it on her website since I totally forgot the baking temp. We do the recipe in the microwave in a pinch and I couldn’t find my temperature notation. Thanks for having ONE place I can always go to for even the simplest piece of information or the most elaborate dish!
Rating: 3 stars
05/24/2017
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.
Rating: Unrated
12/07/2014
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.
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Rating: Unrated
10/23/2009
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!
Rating: Unrated
05/29/2008
This was so simple and it tasted divine! I would recommend this recipe to any skill level.