sweet and simple acorn squash

This dish is always a crowd pleaser. Easy to prepare and even easier to eat healthfully! 


– acorn squash (as many as you need)
– 1/2 tspn butter for each half squash
– sea salt
– 1 Tbsp brown sugar for each half
– 1 tspn pure maple syrup for each half
Amount of each ingredient is subject to number of squashes and personal preferences. Don’t be afraid to just go with your gut.


Preheat oven to 400°F.

Wash outside of squash.  Cut in half, from stem to top and scrape out the seeds and stringy bits. Score the inside with a small paring knife in a cross hatch pattern with 1/2 inch deep cuts. Rub 1/2 tspn of butter into each half. Sprinkle with sea salt and crumble 1 Tbsp of brown sugar into each squash, then drizzle maple syrup into each.

Add 1/4 inch of water to a roasting pan. Place squash on top of the water. Bake 60-75 minutes, until browned and flesh is very soft. Keep warm until serving.

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