Baked Acorn Squash

Baked Acorn Squash Recipe

This recipe is about as easy as they get.  But don’t let that fool you – it’s absolutely delicious. My friend and co-creator of Veg with Lisa,  Glori, shared this recipe with me. Her mom made acorn squash this way and even though Glori no longer collaborates on Veg, we’re still friends and I bet she continues to make her acorn squash following this recipe.

If you’re cooking for one, eat one half then put the other half directly into the fridge with the foil still on.  When you’re ready for the second half, it’s all ready to pop into the oven to warm up.

Glori’s a bit of a purist, but feel free to add some fresh chopped herbs in with the salt and pepper. I think thyme would be good, or a bit of sage or rosemary. Be careful if you use the latter two, they can easily overwhelm.


  • 1. Preheat oven to 350°.
  • 2. Carefully cut squash in half from stem to end. If you pop the stem off first, this will be easier. Scoop out the seeds and stringy stuff – discard or save seeds to toast as a snack or plant in your garden.
  • 3. Place squash halves cut side up in a baking dish.  Put ½ tablespoon of butter in each half and season with salt and pepper.
  • 4. Cover each half with foil and bake for one hour or more, until soft.
  • 5. There is no need to remove foil to see if the squash are done, simply squeeze, using a hot pad, and if they’re soft, they’re done.
  • 6. Serve immediately or cool and refrigerate with foil still on until ready to serve.