Baked Acorn Squash



  1. Preheat oven to 350°.
  2. Place squash on a large cutting board.
  3. Using a large, heavy duty knife, plunge point of knife into squash and then carefully bring the handle of the knife down from a 90° angle to a 45° or less.
  4. Once the knife has scored the entire length of the squash, press down firmly with both hands and allow the knife blade to cut the squash in half.
  5. Scoop the seeds and stringy material out with a soup spoon.
  6. Pierce the squash liberally with a sharp 2-pronged fork or paring knife.
  7. Place the 4 squash halves in a shallow ungreased baking dish cut side up.
  8. Place ½ tablespoon butter, 1 tablespoon brown sugar, and a dash of ground nutmeg in each squash half.
  9. Bake for approximately 1 hour until tender. A sharp fork or knife inserted into the squash will pierce the squash easily when the squash if done.
  10. To serve, use a spoon to scrape the squash from the rind. Mix well and either serve in the rind or transfer the squash to a serving bowl.


If you are roasting another dish in the oven on a different temperature, include the squash and adjust the baking time accordingly. For a 375° oven bake the squash for approximately 45 minutes. For a 325° oven bake the squash for approximately 1½ hours.

Makes 4 servings of squash.

If you are transferring all of the cooked squash to a serving bowl, consider adding 1 or 2 tablespoons of butter for a richer flavor.

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