Baked Acorn Squash
6
Servings
Servings
20m PT20M
Prep Time
Prep Time
1h PT1H
Cook Time
Cook Time
1h 20m
Ready In
Ready In
Recipe: #26884
July 29, 2017
Categories: Dinner, Side Dishes, Dairy, Vegetables, Squash, Budget-Friendly, Fall/Autumn, Winter, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy more
"So yummy! We make his every time we can get acorn squash."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (88.3 g)
- Calories 113
- Total Fat - 7.8 g
- Saturated Fat - 4.9 g
- Cholesterol - 20.4 mg
- Sodium - 70.7 mg
- Total Carbohydrate - 11.4 g
- Dietary Fiber - 1.7 g
- Sugars - 3.8 g
- Protein - 0.9 g
- Calcium - 43 mg
- Iron - 0.6 mg
- Vitamin C - 15.9 mg
- Thiamin - 0.1 mg
Step 1
Preheat oven to 350 degrees F.
Step 2
Grease a baking sheet and a baking dish.
Step 3
Halve the squash lengthwise and clean.
Step 4
Transfer the squash, cut side down, to the baking sheet, and bake the squash until it is tender, about 45 minutes.
Step 5
Don't turn off the oven.
Step 6
While the squash cooks, melt the butter, and stir in the remaining ingredients.
Step 7
Keep the mixture warm until it is needed.
Step 8
Arrange the squash, cut sides up, in the baking dish.
Step 9
Spoon the butter and seasonings equally over the sections.
Step 10
Bake the squash another 15 minutes, until it is very soft.
Step 11
Serve the squash hot.
Tips & Variations
No special items needed.
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