Baked Acorn Squash Yankee Style – a delicious recipe with acorn squash, butter, maple syrup/pancake syrup, salt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Cut each acorn squash in half. Spoon out the seeds and stringy squash remnants until inside looks smooth. Lightly salt the inside of each 1/2. Place face down on a foil lined cookie sheet and bake at 325 for 40 minutes on the middle rack in the oven. Squash will be much softer. Turn squash over and put one pat of butter inside each 1/2 and add maple syrup/pancake syrup. Take a fork and poke holes on the inside of the squash but not too deep. You don't want to pierce the outside skin, just enough to let the butter and syrup get absorbed into the squash. Place back in the over approx. 20 min or until squash is golden brown. Brown sugar can be used as a substitute for the maple syrup. I've been known to use what I have, maybe some cinnamon, ect.
233
kcal
Calories
13
g
Fat
29
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 4 whole large acorn squash, 1/4 C butter, 4 tablespoons maple syrup/pancake syrup, 1/8 t salt.
Yes, Baked Acorn Squash Yankee Style falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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