Baked Acorn Squash

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Featuring Acorn Squash, the November Pick of the Month

Acorn squash is a hearty, nutrient-packed winter squash that’s perfect for cozy fall and winter meals. Its sweet, nutty flavor and firm flesh make it a versatile ingredient for both savory and sweet dishes.

Explore acorn squash at your local grocery store!

Prep Time: 10 minutes.

Cook Time: 60 minutes.

Servings: 4.

Ingredients

1 acorn squash.
1 tablespoon margarine.
2 tablespoons brown sugar.
2 teaspoons maple syrup.
Optional: chopped walnuts or pecans.

Directions

Preheat oven to 400 F.
Slice acorn squash in half and scrape out the seeds. Score the inside in a cross-hatch pattern.
Place squash cut side up in a roasting pan and pour 1/4 inch water into the bottom of the pan.
Rub 1/2 tablespoon of margarine into the inside of each half, then top with brown sugar and maple syrup.
Bake for about 1 hour until the flesh is soft.
Top with chopped nuts if using.

What’s so Great About Acorn Squash?

Acorn squash contains antioxidants which can help boost your immunity during the cold winter months.
Acorn squash is a good source of vitamins A and C.
Like most winter squash, acorn squash has a long shelf life and can keep for up to two months if stored properly.

What’s the Best Way to Eat Acorn Squash?

Leave the cooked skin on for added fiber.
Acorn squash is versatile and can be served either sweet or savory.

Selection & Preparation

Selection: Choose squash that are firm without soft spots or broken skin.
Storage: Store in a dark, cool and dry place.
Preparation: Rinse under cold running water, slice in half and remove the seeds before cooking.
Cooking: Bake or roast until soft.

Serving Size: 1/2 cup.
Amount Per Serving
- Calories: 90.
- Total Fat: 3 g.
- Total Carbohydrates: 17 g.
- Dietary Fiber: 3 g.
- Protein: 1 g.

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