Classic Acorn Squash


With the advent of squash season I wanted to try something new this year. The last few years we’ve been making butternut squash in various recipes but we’ve yet to make acorn squash. I found an acorn squash on sale at the grocery store the last time I was there and decided it was high time to try it out.

I went with a classic recipe for this particular trial of acorn squash. The mix of brown sugar and maple syrup is absolutely incredible. However, I realized that I personally don’t care for the texture of squash since its very slippery. Alex doesn’t prefer sweet versions of squash so this wasn’t really to his tastes either. However, if you’re looking for a very classic squash recipe this one is perfect for you. The sweet taste compliments the sweetness of the squash perfectly and is perfect for those cold fall nights.

Classic Acorn Squash


  • 1 Medium Acorn Squash
  • 2 Tablespoons Olive Oil
  • 3 Tablespoons Brown Sugar
  • 1 Tablespoon Maple Syrup
  • Dash of salt

Preheat the oven to 400 and grease a 9x13 baking dish.

Halve the squash and remove the seeds. Cut some of the rind off the back of the squash so it sits level on the baking dish.

Pour the olive oil evenly over the squash.

Rub the brown sugar over squash right up to the rind.

Drizzle maple syrup over the top of the brown sugar.

Place 2-3 cups of water in the bottom of the baking dish.

Bake for 60-75 minutes or until the squash is soft when stuck with a fork.