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!)

☆☆☆☆☆ 0 votes
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


1In a small bowl, stir together the butter, maple syrup, cinnamon, ginger and the allspice. Cover and refrigerate until good and cold.
2Cut 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.
3Cover and bake at 350 degrees until squash is tender when pierced (about 45 minutes).
4Lift out squash and pour water from pan.
5Return squash to pan, placing halves cut side up.

Sprinkle lightly with salt.
6Place a sixth of the maple butter in cavity of each squash half.

Cover and bake at 400 degrees until heated through, about 25 minutes.
7To serve, arrange squash in a serving dish.
8At 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