Mouthwatering Baked Brown Sugar Cinnamon Acorn Squash. A simple side dish your whole family will love.
Baked Brown Sugar Cinnamon Acorn Squash
I love all kinds of squash. Yellow squash, zucchini squash, spaghetti squash, butternut squash, you name it. But for some reason I have never made acorn squash.
I knew it was going to be somewhat similar to making butternut or spaghetti squash. Slice it in half and scoop out the seeds and pulp and bake it.
My quest was to find an amazing flavor that would be a huge hit with my family. Brown sugar and cinnamon popped in my head. Who doesn’t love that! To keep it a little healthier I only used 1 Tablespoon of brown sugar and 1 Tablespoon of honey. Plus I used coconut oil instead of butter.
It is SO DELICIOUS!!
This would be the most perfect easy side dish for Thanksgiving!
Ingredients Needed for Baked Brown Sugar Cinnamon Acorn Squash
1 Acorn squash
1 Tablespoon of coconut oil, melted
1 Tablespoon brown sugar
1 Tablespoon honey
1 teaspoon cinnamon
How to Make Baked Brown Sugar Cinnamon Acorn Squash
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!!
Baked Brown Sugar Cinnamon Acorn Squash
Ingredients
- 1 Acorn squash
- 1 Tablespoon brown sugar
- 1 Tablespoon coconut oil melted
- 1 Tablespoon honey
- 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!!
Nutrition
April J Harris says
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 says
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 says
This looks so tasty! Visiting from Scrapality! Blessings, Cecilia
Miz Helen says
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 says
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 says
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 says
This recipe looks so delicious! Hi, I’m Anita visiting from Freedom Fridays.
Sherri says
Hi Anita! Thank you so much!
Terry Duncan says
I can’t wait to try your recipe…It sounds delicious!
amber says
This sounds amazing! You should check out my two recent recent recipes for acorn squash!
Lori says
I’ve made this before! It is too die for! Love it!