Reviewed: Mar. 24, 2009

I followed the reviewers' recommendations and cooked it differently. I baked it halved with the ingredients already in it at 350 degrees for an hour total. 30 minutes with foil covering it and 30 minutes without. Delicious!

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Anna

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Reviewed: Mar. 23, 2009

I've been cooking my acorn squash this way for years, love it!! Although, form my expierence, moving the squash from the baking sheet to the pan is a bit unnecessary. I've never had one topple over....

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Karin

Cooking Level: Expert

Living In: Wrightsville Beach, North Carolina, USA

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Reviewed: Mar. 10, 2009

love this recipe... I make it quite a bit & never have any left overs.

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BAKEMEACAKE

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Reviewed: Mar. 7, 2009

Wow, never had this before and tried it this way. SOOOOOOO good!

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Lindsay

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

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Reviewed: Mar. 3, 2009

I have never tried acorn squash before and am so glad I did. This recipe is so good. I have a real sweet tooth and this really does taste like dessert. I'm on Jenny Craig rigt now and this was guilt free!!! I did use PAM butter coking spray and waaay less butter, also used Splenda Brown Sugar Blend and it came out amazing!!! Will make again for sure. Don't hesitate this one is a keeper Try it today!!

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Artsyfartsygirl

Cooking Level: Intermediate

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Reviewed: Feb. 22, 2009

This recipe was pretty good. It was kind of hard to eat though... when we took it out of the oven it was really hard to handle and was hot and sticky. It tasted pretty good though.

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ipss

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Jan. 24, 2009

Seriously delicious! My kids even loved them because they taste like candy- little did they know it was good for them!

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megs

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Reviewed: Jan. 24, 2009

We both thought the flavor was really good. I had never had acorn squash before. I would make this again.

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Jackie

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Reviewed: Jan. 13, 2009

Can't go wrong with this one- oh, and there's no such thing as too much brown sugar!

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Nick

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Reviewed: Jan. 2, 2009

This was my first time making acorn squash. It turned out great and everybody raved about it.

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Sarah Claye

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2008

This is the way I used to eat acorn squash, but I hadn't had it for years. It was very good. I used the microwave, and steamed the squash for about 9 minutes, with 1/4 inch water and covered with plastic wrap. (The squash was small)

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CHEFJULIE1

Cooking Level: Intermediate

Home Town: Boulder, Colorado, USA

Living In: Chesterfield, Virginia, USA

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Reviewed: Dec. 28, 2008

Pretty good basic squash recipe. I'm not giving it five stars because it's probably more common sense on how to make squash than a real recipe :) I've definitely had better squash though, if you wanted to make a fancier recipe, you might enjoy it more.

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Mary

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Reviewed: Dec. 28, 2008

It was ok. More than likely will not make again.

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Rachskull

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Reviewed: Dec. 23, 2008

I've loved this since I was a kid. Always good.

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JenD2006RN

Cooking Level: Beginning

Home Town: White Oak, Pennsylvania, USA

Living In: North Versailles, Pennsylvania, USA

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Reviewed: Dec. 15, 2008

The masses have spoken. My family, less than thrilled to face a dinner of squash, were very suprised and said this was the best squash ever. I added cinnamon, but didn't change anything else.

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Terra

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Reviewed: Dec. 14, 2008

My favorite way to prepare squash! And it really doesn't matter what kind of squash you choose, it always turns out great!!

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julie

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 3, 2008

Perfect for an everyday meal, yet always feels unique because we don't eat acorn squash every day! I love the suggestions for microwaving. Saves a lot of time with the same result! One modification - I add a sprinkling of rosemary to the butter/brown sugar mixture. Gives a nice contrast to the sweetness. I always have dry rosemary on hand, but I bet fresh is even better.

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Sarah VT

Cooking Level: Intermediate

Living In: Bartlett, Illinois, USA

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Reviewed: Nov. 29, 2008

This was very good.

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love my kids

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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Reviewed: Nov. 24, 2008

Yum. Easy.

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klyaeger

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Reviewed: Nov. 23, 2008

I hadn't tried squash in about 20 years so I thought it was about time I give it another try. It was good! I baked mine differently: placed, cut-side up, in a small baking dish with 1/2 inch of water in the bottom and covered it with foil. It was perfectly baked after 60 minutes. I had to salt the heck of it too.

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