This Baked Acorn Squash recipe is a simple side dish flavored with just the right amount of brown sugar, cinnamon and honey. It’s perfect for Holiday gatherings that your whole family will love!
I love all kinds of squash. Yellow squash, zucchini squash, spaghetti squash, butternut squash, you name it. But for some reason, I have never baked an acorn squash…until now. This recipe is perfect for adding to Fall dinners and holiday menus.
Although acorn squash is a winter squash (or gourd), I knew it was going to be somewhat similar to making butternut or spaghetti squash. You need to slice it in half and scoop out the seeds and pulp.
Acorn Squash has yellow flesh with a slightly sweet taste. It is high in Vitamin C and also a great source Vitamin B, Potassium, Manganese, and Magnesium. It also has about 9 grams of fiber in a one cup serving.
My quest was to find an amazing flavor that would be a hit with my family. Brown sugar and cinnamon popped in my head because, well, who doesn’t love that? I only used 1 Tablespoon of brown sugar and 1 Tablespoon of honey. If you need a vegan option, you can use maple syrup instead of the honey. I also used a little coconut oil instead of butter.
How to Bake Acorn Squash
Preheat oven to 375 degrees F
Cut the squash in half across the center. Be careful during this step and be sure to hold the squash steady while cutting.
Score around the seeds and pulp with a knife.
Scoop out the seeds and pulp out of the center of each half.
In a small bowl, mix the coconut oil, cinnamon, brown sugar, and honey.
Divide the mixture between the 2 halves and brush/rub the mixture inside each half.
Place them on a baking sheet cut side up.
Bake for 45 minutes – 1 hour until the center is tender. When you can stick a fork in it easily it is done.
ENJOY!!
Try these other easy side dishes too:
Garlic Parmesan Roasted Broccoli
Baked Brown Sugar Cinnamon Acorn Squash
Ingredients
- 1 Acorn squash
- 1 Tablespoon brown sugar
- 1 Tablespoon coconut oil melted
- 1 Tablespoon honey or maple syrup for a vegan option
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 375 degrees F
- Cut the squash in half across the center
- Score around the seeds and pulp with a knife.
- Scoop out the seeds and pulp out of the center of each half
- In a small bowl, mix the coconut oil, cinnamon, brown sugar, and honey.
- Divide the mixture between the 2 halves and brush/rub the mixture inside each half.
- Place them on a baking sheet cut side up
- Bake for 45 minutes - 1 hour until the center is tender. When you can stick a fork in it easily it is done.
- ENJOY!!
April J Harris
What a wonderful way to serve acorn squash – love the flavours you have used, Sherri. Thank you for sharing this delicious autumn treat with us at the Hearth and Soul Hop.
Sadie Seasongoods
I always forget about acorn squash- I get too caught up on butternut and spaghetti, but I think this recipe will force me to remember the adorable acorn squash! Sounds delish. Thanks so much for linking up at Snickerdoodle Sunday- we always appreciate it!
Sarah (Sadie Seasongoods)
Cecilia MyThriftStoreAddiction
This looks so tasty! Visiting from Scrapality! Blessings, Cecilia
Miz Helen
We would just love your Acorn Squash! Thanks so much for sharing with Full Plate Thursday and have a great weekend!
Come Back Soon,
Miz Helen
Lou Lou Girls
Delish! This looks so good! Pinned and tweeted. Thank you for being a part of our party! I hope to see you on Monday at 7 pm. We love partying with you! Lou Lou Girls
Jann Olson
Looks scrumptious! I have added brown sugar and butter to banana squash but I will have to give this a try. Thanks for sharing with SYC.
hugs,
Jann
Anita
This recipe looks so delicious! Hi, I’m Anita visiting from Freedom Fridays.
Sherri
Hi Anita! Thank you so much!
Terry Duncan
I can’t wait to try your recipe…It sounds delicious!
amber
This sounds amazing! You should check out my two recent recent recipes for acorn squash!
Lori
I’ve made this before! It is too die for! Love it!