Baked Acorn Squash & Baked Butternut Squash Recipes

by | Sep 22, 2015

Before the leaves even fall off the trees we are bombarded with photos of Thanksgiving tables and cornucopias overflowing with a bountiful variety of fruits and vegetables. Among those are usually the acorn and butternut squashes.

An acorn squash resembles an acorn shape and has yellow-orange-green flesh with a sweet but peppery flavor. You see it in the produce section of the grocery store.

Acorn squash is a great source of vitamin C, providing up to 20 percent of the recommended daily allowance in just half-cup of cooked squash. Rich in potassium, it plays a vital role in muscle contraction and maintaining the body’s water balance.

In my opinion, the acorn squash is kind of like a pumpkin meets an apple.

Although a fruit, the butternut squash looks similar to an oblong pumpkin with a bright orange fleshy pulp and yellowish skin. The orange inner pigment is due to a certain antioxidant called beta-carotene, which is good for you.

Butternut squash has a sweet, nutty flavor. This squash is an excellent source of potassium, bringing in even more than a banana. It is also high in vitamin A, which is linked to keeping hair and skin healthy.

To me, butternut squash is like a pumpkin meeting a sweet potato. Baking a butternut squash with aromatics reminiscent to fall is a rich addition to any turkey or roast.

Try my tasty takes on a goldenly delicious baked acorn squash and butternut squash.

Print Recipe
Baked Acorn Squash
Course Side, Vegetable
Cuisine Comfort
Servings
people
Ingredients
Baked Butternut Squash
Course Side, Vegetable
Cuisine Comfort
Servings
people
Ingredients
Baked Butternut Squash
Instructions
Baked Acorn Squash
  1. Preheat oven to 400 degrees.
  2. Cut the squash in half. With a spoon, scrape out inner webbing and seeds and toss out.
  3. Rub the cut side with extra virgin olive oil and place on baking sheet face down. Bake for 10 minutes.
  4. Take out of the oven and flip over – now use it like a bowl. Blend the butter, bourbon, Worcestershire, soy and lemon and divide among the two halves. Sprinkle each squash half with half of the sugar, thyme, salt and pepper.
  5. Bake uncovered for 45 minutes. Remove from oven, prick with a fork and spoon the collected liquid mixture around flesh. Bake an additional 35 minutes at 400 degrees. Enjoy.
Baked Butternut Squash
  1. Preheat oven to 400 degrees.
  2. Cut the squash in half lengthwise. With a spoon, scrape out the inner webbing and seeds and toss out.
  3. Rub the cut side with extra virgin olive oil and place on baking sheet face down. Also put two cloves of garlic on the baking sheet to roast. Bake for 10 minutes.
  4. Take out of the oven and flip the squash over – now use it like a bowl. Put one roasted garlic clove and half of the butter and sherry in each half, then drizzle each squash half with half of the honey.
  5. Sprinkle the sage, nutmeg, cinnamon, brown sugar and salt over the two halves. Lay a sprig of rosemary on top of each.
  6. Bake uncovered for 45 minutes. Take out and prick with a fork. Spoon the collected liquid mixture around flesh. Bake an additional 35 minutes at 400 degrees. Enjoy.