Baked Acorn Squash

Preparation info

  • Difficulty


  • Four


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • 2 acorn squash
  • ½ cup water
  • Salt to taste
  • 4 tablespoons (½ stick) butter
  • 4 teaspoons brown sugar
  • Nutmeg to taste


  1. Preheat the oven to 375 degrees.

  2. Cut each squash in half and scoop out the fibers and seeds.

  3. Place the squash halves, cut-side down, in a baking dish. Pour the water around the squash and cover the dish closely with aluminum foil. Bake for about 40 minutes or until squash is tender. To test for doneness, insert a fork or knife inside the squash flesh.

  4. When tender, turn the squash cut-side up. Sprinkle with salt. Add equal portions of butter, brown sugar, and nutmeg to the center of each squash half and bake uncovered until the sugar melts.