My neighbor Jack gave me a beautiful acorn squash and butternut squash from his garden. We had guests for dinner so I made both and they were a big hit. My mom used to make this baked squash for us when I was growing up. I love the spice from the nutmeg and cinnamon, the salty from the butter, and the sweetness from the brown sugar. It’s a decadent way of making squash but oh so worth it. It makes a wonderful side dish for beef, chicken, pork, or seafood.
Baked Butternut Squash and Acorn Squash:
- 1 butternut squash
- 1 acorn squash
- 2-3 tbsp butter
- Sprinkle of brown sugar
- Sprinkle of cinnamon
- Sprinkle of nutmeg
How to Make Baked Butternut Squash and Acorn Squash
Preheat the oven to 350 degrees.
Slice each squash lengthwise in half. Scrape out the seeds and rinse.
Spread a little butter all over each half of the squash. Sprinkle with brown sugar, cinnamon, and nutmeg.
In a deep baking dish, add enough water to cover the bottom of the dish. Place the squash facing up in the dish.
Cover with tin foil and bake for 30-40 minutes or until fork-tender.
Take off the tin foil and turn the oven to broil so you can brown the tops of each squash – watch carefully so it doesn’t burn. You can slice into chunks or scoop out the flesh and eat it like mashed potatoes – whatever suits your fancy. Enjoy.
Note: When writing the recipe, I didn’t put amounts down for brown sugar, cinnamon, and nutmeg because I just sprinkled them on to taste. Add as much or as little as you want. Add more butter if you want it to be extra rich.