Reviewed: Oct. 18, 2006

Husband enjoyed and I enjoyed the simplicity of this recipe. Thanks

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LESLEYfromWI

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Reviewed: Oct. 10, 2006

This is the only way I've ever had squash but you can do it a quicker way. Cut it in half and seed it. Microwave on high for 5 minutes. Put about a tablespoon of butter in each have and spread it around on the top edges and inside. Litely sprinkle nutmeg all over and then about twice as much cinnamon. Follow it up with brown sugar (1-2T each half depending on how sweet you like it) and bake at 350 for about 20 minutes. Feel free to turn the oven off and keep the squash in there until the rest of your meal is done. You just can't miss with squash this way!

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ALEXSMOMI

Cooking Level: Intermediate

Home Town: Burnt Hills, New York, USA

Living In: Ballston Lake, New York, USA

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Reviewed: Sep. 5, 2006

Very easy, but not very exciting. Pretty good for what it is.

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Molly

Cooking Level: Intermediate

Living In: Forestville, California, USA

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Reviewed: Aug. 8, 2006

I've been making my squash like this for years and we all love it!

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SWEETCORON

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Reviewed: Apr. 18, 2006

I made mine in the microwave, but it turned out just like my grandma's.

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JRenae

Cooking Level: Intermediate

Home Town: Port Orchard, Washington, USA

Living In: Seaside, California, USA

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Reviewed: Jan. 23, 2006

Very tasty! I added crushed pistachios and a little nutmeg to mine, but otherwise these directions are easy and the timing seemed fine.

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MMW

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Tampa, Florida, USA

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Reviewed: Jan. 6, 2006

Much faster if done in the microwave. depending upon size of sqaush should only take about 8 to 12 minutes. Place face up add your butter, brown sugar, and cinnamon cover with paper towel, micro on high. even better when you add cinnamon to it.

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Tony

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Reviewed: Dec. 29, 2005

Fantastic. I also baked with both sides facing up.

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sami

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 24, 2005

this is easy and delicious! I added chopped walnuts to the topping, with tasty effects.

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ECOSLOR

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 19, 2005

Awesome recipe! My husband made a great steak, but that was second to this recipe for acorn squash!

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PBERGERON1

Home Town: Cleveland, Ohio, USA

Living In: Chuluota, Florida, USA

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Reviewed: Nov. 30, 2005

This is a great recipe. I love the butter and brown suagr flavor, but I cook mine differently. I use the same amount and same ingredients, but I cut the acorn squash in half, place flesh side up and place into a casserole dish or a roasting pan with a little water. I put the butter and brown sugar in the middle before I cook it. Then I cook in a 350 degree oven for 45-60 mins. Comes out perfect every time. If the squah is a little unstable, I cut the bottom just a little to make it stand up better. I'll do about 2 squash at a time (4 servings).

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PBHARRIS

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Reviewed: Nov. 10, 2005

Made this with our roasted chicken last night and it was loved by all. To cut down on time, I put about a half inch of water into a casserole dish, put both halves of the squash flesh side down and microwaved for about fifteen minutes. I then switched over to the oven to finish it off. Wonderful Terry and thanks!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 26, 2005

I cut down the butter and sugar by 1/3 to save some calories, and it turned out yummy! I think with more sugar and butter it might have been too sweet. Will definitely add this to my fall/winter cooking rotation.

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KRISRIZZIO

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Lombard, Illinois, USA

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Reviewed: Oct. 15, 2005

Good taste, but I found difficult to find an ovenproof content that I could fit it in so it doesn't roll over during cooking. Next time I will just turn the two pieces face up and add half of the brown sugar mixture to them.

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REBECCA50

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Reviewed: Oct. 13, 2005

I followed another reviewer's advice and baked the squash whole for an hour before cutting & scooping out insides into a caserole dish. I added the sugar & butter and microwaved with cover for 4 minutes on high. Then I used my hand blender to smooth out the consistency. Loved it!

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JSmart

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Reviewed: Sep. 30, 2005

First time to eat acorn squash is this fashion, it was absolutely fantastic. I suggest after cooking face down, and adding butter and brown sugar, cook the last 30 mins with faces open so each side gets well buttered and sugared. I did that and it was phenominal. Am looking forward to cooking this again. Thanks for the great, simple recipe.

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Wendy

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Reviewed: Sep. 11, 2005

This was very simple and good. My family loved it.

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ROBINANNE2

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Reviewed: Aug. 28, 2005

I LOVE this recipe! I never liked squash until I tried it this way, and now it's one of my favorite side dishes. I do things a little differently though. I halve the squash, scoop out the middle, pierce many times with a knife or fork (especially around the top edge), add the sugar/margarine and bake at 400 for about 40min. While baking I take it out every 10-15min and 'baste' with the melted sugar/margarine sauce. With all the piercings, the sauce really gets into the flesh and makes it nice and soft. Next time I will try scooping it out and mashing it, that sounds yummy!

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TINKERPUPPET

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Reviewed: Aug. 13, 2005

Ive tried this but it took so long, so I made some revisions. I cut mine in half, scoop out the insides, and cook in the microwave for 10-20 minutes, depending on size. I usually scoop the insides out, stick it in a dish, mix in the butter and top with brown sugar and just a touch of maple syrup. Sometimes I add a little bit of chopped pecans to the top. Then I stick it under the broiler until brown. Much much faster!

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