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READY IN 30 mins

Nana's Acorn Squash

Read Reviews (73)

"This is a recipe even veggie haters will love! People who like sweet potatoes also love it. It's a family favorite of mine." — LDYBUGG10

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Original recipe makes 2 servings Change Servings

1 acorn squash, halved and seeded
salt and pepper to taste

4 tablespoons butter, divided
4 tablespoons brown sugar

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Directions

In a microwave safe casserole dish pour enough water to reach 1 1/2 inches in depth. Place the squash halves cut side down in the water, and pierce the skin with a fork a few times. Microwave on high for 15 to 20 minutes. Drain.
Sprinkle each half with salt and pepper to taste. Place 2 tablespoons butter and 2 tablespoons brown sugar in each half.
Broil 5 minutes, or until butter is melted. Mix the melted butter and sugar into the flesh, and serve.

Kitchen-Friendly View

PREP 5 mins
COOK 25 mins
READY IN 30 mins

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Simple, quick and delicious! I love acorn squash and my Mom always used to make it this way. I'm so glad I found this recipe. This is a fall and winter classic and what's great is it takes virtually no time at all! If you want to spice things up add a little cinnamon or nutmeg.

—Jillian

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Most Helpful Critical Review

Dec 18, 2004

Good recipe!

—Arb1971

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96 Ratings

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Dec 27, 2007

This recipe not only takes care of the job in about 1/3 the time it takes in a conventional oven, but also frees up the oven! Wish I would have thought to cook it this way YEARS ago. I think the last time I made acorn squash in the oven WAS the last time I'll make acorn squash in the oven! Also, I used one large squash and the cooking time and amounts of brown sugar and butter were perfect. Thanks, Corinne, for sharing Nana's recipe!

—naples34102

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Mar 12, 2005

I make this recipe almost the same way except I bake in the oven at 350 degrees. My kids didn't like squash so I called this California sweet potato and they loved it. I baked in the oven at 350 degrees. I crunch up a large piece of aluminum foil, then nest the acorn squash in the aluminum foil so they don't tip over. Bake for about 1 hr. Another variation I've heard is to use maple syrup with the butter instead of the brown sugar. Anyway you make it, it is delicious.

—ELawson10

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Jul 24, 2003

This is a dish you can make when you decide at the last minute that you want squash. The microwave does it in half the time of a regular oven. Very easy and tasty recipe. I used a small squash so only put one tablespoon each of brown sugar and butter. The taste was perfect. Will make this again. Thanks for the recipe

—PATTY MAE

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Dec 15, 2004

My fiance and I loved this recipe! My small squash did not take quite 15 minutes to cook in the microwave, and during broiling I added a little maple syrup and bourbon. It was wonderful.

—ARCHAEOSTEPH

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Sep 09, 2004

You can see that fall is right around the corner here in Pennsylvania, with the abundance of squash at the local farmers market. I love acorn squash, but it takes to long to cook, the conventional way. You can't get any EASIER than this recipe. Just be careful on the cook time. If your squash are small, use the minimum amount of time, so as not to over cook. Thank you Corinne for a quick and delicious recipe. AUTUMN HARVEST KEEPER.

—BENTLEYREVIEW

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Nov 05, 2003

This was so easy and I really loved the micro/broil method to cut time. I think my squash were small (softball size) so I could have used far less butter. I ended up dumping out the excess and they were great! I also drizzled the edges of the squash halfway through broiling with the melting butter/sugar. My husband made more than one comment during dinner as to how good the squash was. Very nice lightly sweet side dish to break up a savory dinner. Great first time squash experience!

—Mama Valley

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Nutrition

Calories
447 kcal
22%

Carbohydrates
63.1 g
20%

Cholesterol
61 mg
20%

Fat
23.4 g
36%

Fiber
11 g
44%

Protein
3.1 g
6%

Sodium
181 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Nana's Acorn Squash

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 447
Calories from Fat: 210

% Daily Value *
Total Fat 23.4g 36 %
Saturated Fat 14.7g 73 %
Cholesterol 61mg 20 %
Sodium 181mg 7 %
Potassium 1135mg 32 %
Total Carbohydrates 63.1g 20 %
Dietary Fiber 11g 44 %
Protein 3.1g 6 %
** Sugars 26.3g
Vitamin A 36 %
Vitamin C 45 %
Calcium 17 %
Iron 25 %
Thiamin 42 %
Niacin 23 %
Vitamin B6 31 %
Magnesium 39 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.