Martha Stewart Baked Acorn Squash With Brown Sugar

Martha Stewart baked acorn squash with brown sugar takes 60 minutes and just 4 ingredients to make a soft, caramelized side dish with crisp golden edges. It's an easy fall side dish for busy weeknights, Thanksgiving or Sunday dinner, and it's made with few ingredients and no fuss.

Bake the squash cut side down first, because that hot contact with the buttered pan is what caramelizes the flesh. Skip it and the squash steams instead, so you lose the golden color and the deep roasted flavor.

Martha pricks the flesh all over with a fork after the flip, so the melted butter and brown sugar soak in instead of sliding off. The squash also stays in its skin, which works as a built-in bowl for serving.

Martha Stewart Baked Acorn Squash With Brown Sugar

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

55

minutes

Calories

180

kcal

Acorn squash halves roast until the edges turn golden and the centers go tender, then bake again with butter and brown sugar. The result is soft, sweet flesh you scoop straight from the skin.

Ingredients

• 2 tablespoons butter, plus more for surface
  

• 2 medium acorn squash, (about 1 ½ pounds each)
  

• 2 tablespoons light-brown sugar
  

• Coarse salt and ground pepper
  

Directions

• Preheat and prep: Preheat the oven to 425°F and generously butter a rimmed baking sheet. Then halve the 2 acorn squash crosswise and scoop out the seeds.
• Level the squash: Trim a thin slice from the rounded bottom of each squash half so it sits flat. That way the halves stay steady on the pan and won't tip when you flip them.
• Bake cut side down: Set the squash halves scooped side down on the prepared sheet. Bake for 20 to 25 minutes, until the cut edges are golden.
• Flip and prick: Turn the squash over and prick the insides all over with a fork. This opens up the flesh so the butter and sugar can sink in.
• Add butter and sugar: Divide the 2 tablespoons butter and 2 tablespoons light brown sugar among the 4 halves. Season each with coarse salt and ground pepper.
• Bake until tender: Bake for 25 to 30 minutes more, until the tip of a paring knife slides in easily. Serve the squash warm, straight from the skin.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife. As an Amazon Associate I earn from qualifying purchases.

FAQs

Do I need to peel acorn squash before baking?

No, leave the skin on. It separates easily from the flesh once cooked, so you can scoop the squash out like a bowl. The skin is edible too, so you can eat it if you like.

Why is the squash baked cut side down first?

Placing the cut side on the hot buttered pan helps the flesh caramelize, which gives better color and flavor. Flipping it later lets the butter and brown sugar melt into the soft, scooped-out center.

How do I pick a good acorn squash at the store?

Choose squash that feel heavy for their size, with the stem still attached and no soft spots or mold. The skin should be dark green, and a patch of yellow or orange where it sat on the ground is normal.

How should I store whole acorn squash before cooking?

Keep whole squash somewhere cool and dry, and they'll last a month or more. Leave the stem on, since it helps stop the squash from drying out.

What's the safest way to cut acorn squash in half?

Wash and dry it, then lay it on its side on a cutting board and roll it to find the steadiest position. Use a sharp chef's knife with a firm grip, cut crosswise through the middle and keep your fingers well out of the way.