Wayne Gisslen

Baked Acorn Squash

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Preparation info
  • Portions:

    12

    Portion Size: ½ Squash
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
16 6

Method

  1. Wash and cut squash in half lengthwise. Scrape out seeds. (If using large squash, cut into portion sizes.)
  2. Brush cut surfaces and cavity with melted butter. Place close together, cut side down, on baking sheet. (This helps squash cook faster without drying by retaining steam.)
  3. Bake at

Per serving: Calories, 130; Protein, 2 g; Fat, 2 g (13% cal.); Cholesterol, 5 mg; Carbohydrates, 28 g; Fiber, 3 g; Sodium, 270 mg.