Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Baked Acorn Squash with Brown Sugar 3.7 (115) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 12, 2019 Print Rate It 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 Rate it Print