Baked Butternut Squash and Acorn Squash

Baked Butternut Squash and Acorn SquashMy neighbor Jack gave me a beautiful acorn squash and a butternut squash from his garden. We had guests for dinner so I made both and they were a big hit. My mom used to make this baked squash for us when I was growing up. I love the spice from the nutmeg and cinnamon, the salty from the butter, and the sweet from the brown sugar. It’s a decadent way of making squash but oh so worth it. It makes a wonderful side dish for beef, chicken, pork or seafood.

Note: When writing the recipe, I didn’t put amounts down for brown sugar, cinnamon and nutmeg because I just sprinkled them on to taste. Add as much or as little as you want. Add more butter if you want it to be extra rich.

  • 1 butternut squash
  • 1 acorn squash
  • 2-3 tbsp butter
  • Sprinkle of brown sugar
  • Sprinkle of cinnamon
  • Sprinkle of nutmeg

Baked Butternut Squash and Acorn SquashButternut squash

Baked Butternut Squash and Acorn SquashAcorn Squash

Preheat the oven to 350 degrees. Slice each squash lengthwise in half. Scrape out the seeds and rinse. Spread a little butter all over each half of the squash. Sprinkle with brown sugar, cinnamon and nutmeg. In a deep baking dish, add enough water to cover the bottom of the dish. Place the squash facing up in the dish. Cover with tin foil and bake for 30-40 minutes or until fork tender. Take off the tin foil and turn the oven to broil so you can brown the tops of each squash – watch carefully so it doesn’t burn. You can slice into chunks or scoop out the flesh and eat it like mashed potatoes – whatever suits your fancy. Enjoy.

Baked Butternut Squash and Acorn Squash

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One Response to “Baked Butternut Squash and Acorn Squash”

  1. 1

    Seasonal Fall Recipes | Greenling Austin San Antonio — October 31, 2013 @ 9:10 am

    […] with butternut squash or acorn squash in your box this week? This recipe will work for either. Baked Butternut Squash and Acorn Squash is a simple yet delicious fall […]

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