Real Recipes From Real Home Cooks ®

baked acorn squash with maple butter

Recipe by
Robyn Bruce
Linglestown, PA

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!)

prep time 45 Min
cook time 30 Min
method Bake

Ingredients For baked acorn squash with maple butter

  • 2
    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 lg
    acorn squash
  • salt to taste

How To Make baked acorn squash with maple butter

  • 1
    In a small bowl, stir together the butter, maple syrup, cinnamon, ginger and the allspice. Cover and refrigerate until good and cold.
  • 2
    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.
  • 3
    Cover and bake at 350 degrees until squash is tender when pierced (about 45 minutes).
  • 4
    Lift out squash and pour water from pan.
  • 5
    Return squash to pan, placing halves cut side up. Sprinkle lightly with salt.
  • 6
    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.
  • 7
    To serve, arrange squash in a serving dish.
  • 8
    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.