Baked Acorn Squash with Brown Sugar


The gourds are still on the grocery store shelves! If you’re bored with my butternut squash and pumpkin dinners (who are we kidding? they’re delish), have a whack at the acorn squash. To make your belly even more full, combine this with my Mediterranean quinoa dish, serving the quinoa scooped inside the squash halves.


1 acorn squash, olive oil, brown sugar, salt, pepper

Serves: 2 people


  1. Halve the acorn squash and scoop out the seeds.
  2. Preheat the oven to 425 F.
  3. Place the halves upside down on a baking sheet with a sliver of squash wedged under each half to allow steam to get in.
  4. Bake for about 20-25 min until can poke easily with a fork.
  5. Flip right side up and baste the insides with olive oil, brown sugar and a dash of salt and pepper. Bake another 30 minutes until flesh is soft.
  6. Remove from oven and allow to cool slightly.
  7. Serve, eat, enjoy!

This recipe was modified from Martha Stewart’s online cookbook. Thanks, Martha.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s