Baked Acorn Squash

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 acorn squash
  • grated nutmeg or ground ginger
  • Salt and freshly ground black pepper
  • 3 teaspoons brown sugar, or more
  • 6 teaspoons butter
  • 6 teaspoons sweet sherry (optional)


    1. Preheat oven to moderate (325°F.).

    2. Split the squash into halves and scoop out the fibers and seeds.

    3. Sprinkle the cavity of each half with nutmeg, salt, pepper, brown sugar and a teaspoon of butter. Bake for thirty to forty-five minutes, or until flesh is tender. Five minutes before serving, add a teaspoon of sherry to each cavity.