Harvest Acorn Squash – a delicious recipe with Acorn, Butter, Pie Spice, Fresh Apple Cider, Brown Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400F.
2
Prepare squash by cutting them in half and removing seeds and stringy membranes. Place on a 1/2 sheet pan or similar type of metal pan.
3
Rub the insides of the squash with about 1/2 tablespoon butter on each half; you may be able to get by using less. Each squash is different. Next, sprinkle with a pinch of pumpkin pie spice per half suqash. Add in 1 tablespoon of apple cider in each squash half. Finally, sprinkle with 1 1/2 tablespoon brown sugar in each squash; again, you can use less depending on individual taste, and willpower! I love brown sugar so this is an area where I never skimp!
4
Lightly cover with foil to prevent browning. Add some water to the bottom of the pan. Bake at 400F for about 30 minutes, then remove foil and continue baking another 30 minutes. Since every squash is different, baking times are approximate.
5
Enjoy! This squash goes great with a variety of meals. Tonight, we are enjoying ours with sloppy joes!
280
kcal
Calories
9
g
Fat
51
g
Carbs
2
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 5 ingredients. The key ingredients include: 3 whole Acorn Squash, Halved, 3 Tablespoons Butter, 1 teaspoon Pumpkin Pie Spice, 6 Tablespoons Fresh Apple Cider, and more.
Yes, Harvest Acorn Squash falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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