Paula Deen Baked Acorn Squash with Brown Sugar and Butter

Paula Deen baked acorn squash with brown sugar and butter takes 1 hour 10 minutes and just six pantry ingredients to make a tender, caramelized side dish. This easy oven-baked fall side fits Sunday dinner, the holiday table and weeknight dinner, and it serves two.

Rub the butter mixture over the cut sides as well as inside the cavity, because that coating is what caramelizes into the glossy edges. Skip the cut sides and the squash bakes up dry and pale.

The recipe leaves the skin on, so each half works as its own serving bowl and nothing needs peeling. Since the squash bakes for a full hour, you can mix the butter rub while the oven heats and leave the rest alone.

Paula Deen Baked Acorn Squash with Brown Sugar and Butter

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

1

hour 

Calories

260

kcal

Maple syrup, brown sugar and soft butter melt into the hollow of each squash half as it roasts. By the end, the flesh turns fork-tender and the edges pick up a sticky, caramelized glaze.

Ingredients

• 1 cut in 1/2 acorn squash
  

• 2 tablespoons brown sugar
  

• 2 tablespoons softened Butter
  

• 2 tablespoons Maple syrup
  

• salt
  

• freshly ground Black pepper
  

Directions

• Preheat the oven: Preheat your oven to 400°F. That gives it time to come up to heat while you prep the squash.
• Clean the squash: Scoop the seeds and stringy pulp out of the cavity of the acorn squash halves and discard them. Then set the halves cut side up on a baking sheet.
• Mix the glaze: Combine 2 tablespoons brown sugar, 2 tablespoons softened butter and 2 tablespoons maple syrup in a small bowl. Season with salt and freshly ground black pepper to taste, then stir until smooth.
• Rub the squash: Rub the butter mixture all over the cavities and the cut sides of both squash halves. Make sure the cut edges get coated too, since that is where the glaze browns.
• Bake until tender: Bake in the preheated oven for about 1 hour. The squash is ready when a fork slides in easily.
• Serve: Serve 1 half per person, straight from the pan. Spoon any buttery juices left on the baking sheet over the top.

Tools for this recipe

• Nordic Ware half sheet pan, OXO silicone spatula set, Victorinox Fibrox 8-inch chef's knife, Butternut Mountain Farm pure Vermont maple syrup, 32 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do you have to peel acorn squash before baking?

No, the skin stays on for this recipe. It holds the squash together as it bakes and works as a bowl for serving. You scoop the soft flesh straight out of the shell when you eat it.

Can I use honey or pure maple syrup instead of pancake syrup?

Pure maple syrup is what the recipe calls for, and honey would work as a swap with a slightly different flavor. Use the same 2 tablespoons so the glaze keeps the same balance with the brown sugar.

How long do leftovers keep?

Wrap leftover halves tightly and refrigerate them for a few days. Reheat in the oven until warm, since the microwave can leave the glaze watery.

Can I cut the squash into slices instead of halves?

You can, but this recipe is written for halves, and slices will cook faster than the full hour. Start checking with a fork well before the time is up so they don't turn mushy.

What is the most common mistake with baked acorn squash?

Pulling it out too early is the usual problem, because the squash needs the full hour to turn truly tender. Test it with a fork and keep baking if there is any resistance.