Candied Acorn Squash

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Candied Acorn Squash – baked with brown sugar, butter, cinnamon, nutmeg, and walnuts. A simple, flavorful side dish that’s perfect for the holidays!

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Squash!! If you ask me, it’s one of the most underrated fall foods. Unlike pumpkin, which is clearly in its heyday, squash is one of those things most people don’t go crazy for. That is… until now.

Because this Candied Acorn Squash is absolutely a dish to LOVE! Between the butter and the brown sugar and the warm fall spices and the walnuts… it has a deliciously savory sweet flavor that will keep you coming back for more.

The texture is smooth and buttery, the flavor is mild and nutty, and the final end product once you add all the toppings is completely unreal. It’s the perfect side dish for your Thanksgiving or Christmas table… and sure to change people’s minds about squash once and for all!

what you’ll need for this recipe

Acorn squash – I used 1 medium acorn squash, which is widely available in stores throughout fall. If you’re unable to find acorn, you can substitute sweet dumpling squash or carnival squash, both which are similar to acorn squash.

Butter – I used 2 Tablespoons of salted butter to bring out the rich, buttery flavor and texture of the squash. Feel free to adjust the amount according to taste.

Brown sugar – To sweeten the squash I added 2 Tablespoons of brown sugar. I would definitely recommend using brown sugar instead of granulated sugar, but you could substitute maple syrup if you’d like.

Cinnamon & nutmeg – Cinnamon and nutmeg give this recipe a delicious warm fall flavor. Substitute pumpkin pie spice for even more flavor!

Walnuts – Finally, 2 Tablespoons of chopped walnuts add a nutty flavor and texture to this recipe.

how to make candied acorn squash

Prep the squash. Cut acorn squash in half lengthwise; remove the seeds and use a spoon to scrape out the seeds until clean.

Stuff each half with fillings. Fill each half with 1 Tablespoon butter, 1 Tablespoon brown sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 Tablespoon chopped walnuts.

Bake. Place the squash halves in a shallow baking dish, open side up, and fill with enough water to cover the bottom of the dish. Cover with aluminum foil. Bake at 450°F 45 – 60 minutes or until fork tender.

more delicious squash recipes

• Roasted Butternut Squash
• Butternut Squash Crostini
• Butternut Squash Risotto
• Butternut Squash Lasagna
• Roasted Butternut Squash Salad
• Butternut Squash Stuffing
• Maple Bacon Roasted Butternut Squash

Candied Acorn Squash

Candied Acorn Squash – baked with brown sugar, butter, cinnamon, nutmeg, and walnuts. A simple, flavorful side dish that's perfect for the holidays!

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 6

Calories: 85kcal

Author: Cathy Trochelman

Ingredients

• 1 medium acorn squash
• 2 Tablespoons salted butter
• 2 Tablespoons brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 Tablespoons chopped walnuts

Instructions

• Preheat oven to 450°F.
• Cut acorn squash in half lengthwise; remove seeds and scrap clean.
• Fill each half with 1 Tablespoon butter, 1 Tablespoon brown sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 Tablespoon chopped walnuts.
• Place squash halves in a shallow baking dish and fill with enough water to cover the bottom of the dish. Cover with aluminum foil.
• Bake for 45-60 minutes or until fork tender.

Notes

Recipe Variations

• Substitute maple syrup or honey for the brown sugar
• Add cooked, crumbled bacon
• Use pecans or almonds in place of walnuts
• Add a sprinkle of cayenne for a sweet & spicy flavor combo
• Substitute 1 teaspoon of pumpkin pie spice for the cinnamon & nutmeg
• Add a sprinkle of dried cranberries

Nutrition

Serving: 1grams | Calories: 85kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 33mg | Fiber: 2g | Sugar: 4g