Baked Acorn Squash only takes 4 ingredients and is SO splendid. Easy pop-in-the-oven recipe. Did you know September 7 is National Acorn Squash Day? But every day in the fall is a good day for squash. It’s abundant and inexpensive. And look at the brilliant color!
Baked acorn squash with butter and salt and pepper. The best!
Squash. Squash. Squash. I love it. Especially Acorn Squash baked with butter and salt and pepper. That’s the way my family always made Acorn Squash, salty. Naturally gluten free.
Watch me show you how to make two versions of this squash:
Don’s family liked it sweet. It seems some people like salt and others prefer sweet. Have you noticed that? I prefer potato chips. Don prefers ice cream. I’m salty; he’s sweet. So when I make Acorn Squash for both of us, I have to make some sweet and some salty. I give you a link to the sweet recipe below.
What You Need
No special tools are needed for this recipe, just a knife, cutting board, shallow pan and measuring spoons. I especially like the magnetic type measuring spoons that snap together. As always, buy the best tools you can afford so they will last a lifetime. And remember to relax while your meal is cooking. You can never go wrong with some beautiful dinnerware and stemware, am I right?
Baked Acorn Squash
Salty and sweet. Easy baked squash.
- 1 acorn squash
- 4 tablespoons butter
- 1/2 teaspoon salt
- pepper (about 1/8 to 1/4 teaspoon)
- Wash the outside of the squash.
- Cut the squash in half and scoop out the seeds and stringy stuff in the center.
- Cut each half of the squash in half (so now you have 4 pieces).
- Place the squash on a baking pan with the flesh side (inside) up.
- Add about 1/4 cup of water to the bottom of the pan.
- Put one tablespoon of butter, 1/8 teaspoon salt and a little pepper in the center of each piece of squash.
- Bake in a 350F degree oven for about 45 minutes or an hour until the squash is tender.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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