Roasted Acorn Squash with
Butter, Brown Sugar and Pecans

This is the only way I ever make Roasted Acorn Squash. I just can't ruin acorn squash with any other filling.

Roasted Acorn Squash


  • 1 acorn squash
  • 4 tablespoons butter, softened, divided
  • Dash of salt
  • 4 tablespoons brown sugar
  • 2 tablespoons chopped pecans


  1. Heat oven to 400 degrees F (205 degrees C).
  2. Cut squash in half, using a very sharp, sturdy knife. Using a spoon, scrape out the seeds and stringy part of each half until the inside is smooth.
  3. Use a sturdy metal spoon to scrape out the seeds and stringy bits inside each squash half, until the inside is smooth.
  4. Place the squash halves cut side up in a roasting pan. Pour 1/4-inch of water over the bottom of the pan to prevent the squash from burning or drying out.
  5. Rub a tablespoon of butter into the insides of each half. Sprinkle with a little salt if you are using unsalted butter.
  6. Combine brown sugar and pecans. Put half this mixture into the center of each half. Put half of the remaining butter (1 tablespoon) into each half.
  7. Bake for about an hour to an hour 15 minutes, until the tops of the squash halves are browned, and the flesh is very soft and cooked through.
  8. It's difficult to overcook squash, as it gets better with more caramelization.
  9. Remove from oven, then spoon the sauce over exposed areas of the squash: Let the squash cool for about five minutes before serving.

Yield: 2 servings