Nana's Acorn Squash

Nana's Acorn Squash

87 Reviews 6 Pics
  • Prep

    5 m
  • Cook

    25 m
  • Ready In

    30 m
Recipe by  LDYBUGG10

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

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Adjust Servings

Original recipe yields 2 servings



  1. 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.
  2. Sprinkle each half with salt and pepper to taste. Place 2 tablespoons butter and 2 tablespoons brown sugar in each half.
  3. Broil 5 minutes, or until butter is melted. Mix the melted butter and sugar into the flesh, and serve.

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Reviews (87)

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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.



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!



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.

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Amount Per Serving (2 total)

  • Calories
  • 447 cal
  • 22%
  • Fat
  • 23.4 g
  • 36%
  • Carbs
  • 63.1 g
  • 20%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 181 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Acorn Squash


next recipe:

Pineapple Cinnamon Stuffed Acorn Squash