Acorn Squash With a Simple Glaze

  • 01 of 08

    How to Bake Acorn Squash With a Simple Glaze

    Acorn Squash
    The Spruce / Diana Rattray

    The acorn squash is a winter squash. The difference between winter and summer squash is in the seeds and the peel. The peel on winter squash is hard and inedible while the peel of summer squash may be eaten. And the seeds of winter squash have a tough skin. They can be eaten when roasted and shelled, but they are usually discarded. 

    Acorn squash can be orange, buff, or dark green, or a combination. The flesh is smooth and rather sweet. The buff-colored acorn squash are said to have more of a concentrated flavor. 

    Figure half of a squash for each person if the squash are small to medium in size. If the squash are quite large, one will probably be enough for four people. 

    The following baked acorn squash is brushed with a mixture of butter, brown sugar, and marmalade, but feel free to change the glaze with some honey instead of the brown sugar, or use butter and seasonings for savory squash. Or fill the baked squash with spanish rice or another cooked filling, top it with cheese, and bake it a little longer to melt the cheese.

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  • 02 of 08

    How to Cook Acorn Squash

    acorn squash on a cutting baord
    The Spruce / Diana Rattray

    One reason we like to bake acorn squash halves or quarters is that there's no need to peel it. Peeling is difficult, not only because the skin is very hard, but also because of the ridges running up and down the squash.

    Rinse the acorn squashes and pat dry. Place them on a cutting board

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  • 03 of 08

    Cut the Squashes

    Acorn squash
    The Spruce / Diana Rattray

    With a sharp, heavy knife, slice each squash in half lengthwise. It can roll, so cut carefully.

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  • 04 of 08

    Scoop Out Seeds and Fibers

    acorn squash seeds
    The Spruce / Diana Rattray

    Using a spoon, scoop the seeds and fibers out of each squash half.

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  • 05 of 08

    Scoring the Inside of the Squash Halves

    scored acorn squash
    The Spruce / Diana Rattray

    Arrange the squash halves, cut sides up, in a large shallow baking dish.

    With a sharp knife, score the inside of the squash halves. This will allow some of the glaze to sink into the squash. Sprinkle each half lightly with salt and pepper.

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  • 06 of 08

    Glaze the Acorn Squash Halves

    brushing glaze on acorn squash halves
    The Spruce / Diana Rattray

    Combine 2 tablespoons of butter with 3 tablespoons of hot pepper jelly or marmalade, and 1 tablespoon of brown sugar. Heat in a saucepan or microwave until hot and melted. Stir the glaze mixture until well blended.

    Brush the squash generously with the glaze mixture.

    Alternatively, brush only with butter. If desired, sprinkle with a cinnamon-sugar mixture.

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  • 07 of 08

    Bake the Glazed Acorn Squash

    Acorn squash: add water to the baking pan.
    The Spruce / Diana Rattray

    Preheat the oven to 400 F.

    Put the baking dish with the squash on an oven rack in the center of the oven and add about 1/2 inch of hot water to the dish.

    Bake the squash in a preheated oven for about 1 hour and 10 minutes to 1 hour and 20 minutes, or until the squash is very tender. Use a fork to test for tenderness.

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  • 08 of 08

    Glazed Baked Acorn Squash

    glazed acorn squash
    The Spruce / Diana Rattray

    Remove the squash from the oven and let them cool slightly. Put the halves in dishes or on a serving platter.

    Baked acorn squash makes a delicious side dish for any family meal, and it's special enough for a holiday dinner.