Sugar-and-Spice Acorn Squash

Southern Living
A touch of brown sugar and nutmeg brings out the natural sweetness in the squash and makes it a perfect accompaniment to any main dish.
Makes 8 servings


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2 large acorn squash (about 2 pounds each)
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
1/4 cup light butter, melted
1/4 cup firmly packed brown sugar
1/4 teaspoon ground nutmeg


Prep: 10 Minutes
Bake: 52 Minutes

Cut each acorn squash into quarters lengthwise; remove and discard seeds and membranes. Sprinkle squash evenly with salt and pepper. Place, cut sides down, on an aluminum foil-lined baking sheet coated with cooking spray.

Bake at 400° for 45 minutes or until squash is tender.

Combine butter, brown sugar, and nutmeg. Turn squash, cut sides up, on baking sheet; sprinkle evenly with butter mixture. Bake 5 to 7 more minutes or until brown.

Created date

November 2005

Nutritional Information

Calories 120
Caloriesfromfat 21 %
Fat 3.2 g
Satfat 2.1 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.9 g
Carbohydrate 24.5 g
Fiber 2.6 g
Cholesterol 10 mg
Iron 1.3 mg
Sodium 117 mg
Calcium 62 mg