Baked Acorn Squash with Maple Butter

Robyn Bruce


I never ate acorn squash until pretty late in life. I just never bought them, never tried them, and never knew anyone who made them. I was talking to a neighbor one day and she said she was making them for dinner one night for her family, and we got to talking about them. She saved a half for me and I later heated it up for myself and was hooked. These are great served with anything, but I like them with chicken, pheasant or Cornish hen, with a serving of wild rice on the side. (I'm making myself hungry just talking about them!)

Featured Pinch Tips Video


 Be the First



45 Min


30 Min




sticks butter, at room temperature
6 Tbsp
pure maple syrup (not pancake syrup)
1/2 tsp
ground cinnamon
1/4 tsp
ground ginger
1/4 tsp
ground allspice
3 large
acorn squash
salt to taste

Directions Step-By-Step

In a small bowl, stir together the butter, maple syrup, cinnamon, ginger and the allspice. Cover and refrigerate until good and cold.
Cut squash in half lengthwise; scoop out the seeds. Place halves, cut side down, in a large baking pan.

Pour 1 inch of boiling water into pan.
Cover and bake at 350 degrees until squash is tender when pierced (about 45 minutes).
Lift out squash and pour water from pan.
Return squash to pan, placing halves cut side up.

Sprinkle lightly with salt.
Place a sixth of the maple butter in cavity of each squash half.

Cover and bake at 400 degrees until heated through, about 25 minutes.
To serve, arrange squash in a serving dish.
At the table, scoop squash from skins onto individual plates or leave in the skin and serve each one individually. If they are seemingly too large per person, you can cut each half in half again and serve 1/4 squash to each person.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian