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Sugar-and-Spice Acorn Squash

Sugar-and-Spice Acorn Squash

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.

Southern Living DECEMBER 2005

  • Yield: Makes 8 servings
  • Prep time: 10 Minutes
  • Bake: 52 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 120
  • Calories from fat: 21%
  • Fat: 3.2g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.9g
  • Carbohydrate: 24.5g
  • Fiber: 2.6g
  • Cholesterol: 10mg
  • Iron: 1.3mg
  • Sodium: 117mg
  • Calcium: 62mg

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Sugar-and-Spice Acorn Squash Recipe