Candied Acorn Squash

Candied Acorn Squash

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 8

    • Ingredients

  • 4acorn squash( about 1 lb. each)
  • 1/3 cup butter or 1/3 cupmargarine, melted
  • 1/3 cupbrown sugar, packed
  • 1/3 cupmaple syrup
  • 1/2 teaspooncinnamon, ground

    • Directions

  • Cut squash in half lengthwise. Scoop out and discard seeds. Cut squash crosswiseinto 1-inch slices.
  • Arrange slices slightly overlapping, in a buttered 13 x 9 x2-inch baking dish. Bake, covered, in a 375 degrees oven for 35 minutes or untilalmost tender.
  • Combine melted butter, brown sugar, syrup and cinnamon.
  • Spoon over squash.
  • Continue baking, uncovered, 15 minutes or until squash is tender,basting occasionally with syrup mixture from bottom of pan.

    • Reviews

  • “I made this for my husband and it was so good, it is going on the Thanksgiving table this year instead of the sweet potatoes. Thanks for the great recipe!!!”

  • “We loved this recipe. It was easy to prepare and you always have those ingredients on hand. This is going in my rotation!”

  • “Yummy!Now our favorite way to prepare acorn squash.Thanks”

  • “This was delish!One of the best acorn squash recipes I’ve ever tasted … and DH loved it too!Always a plus! ;DI made it according to recipe directions … super easy.YUM!Thank you, Tonkcats, for a great dinner side dish.”

  • “Spectacular and easy!Could be dessert!”

  • “Outstanding, easy recipe!I made this for the second time last night, this time taking a cue from one of the other reviewers and microwaving the squash first, then cut and baked it per the recipe–it saved some time and the results were every bit as good as doing it with a raw squash.I honestly don’t know exactly why this recipe tastes so very much better than every other acorn squash recipe I’ve ever tried, but it DOES.I am not exaggerating when I say that I opted to finish the leftovers last evening rather than eat ice cream.It is that good!”

  • “Delicious! I used a mixture of brown sugar and brown Twin sugar, and a mixture of acorn and delicata squash.Have made twice now!”

  • “this was delicious. i made it for the hubby because i don’t usually like squash and i wound up eating some anyway! it was sooo good.”

  • “My kids LOVED this…need I say more?”

  • “Yum!The best way to get the family to eat this vegetable and it’s not overwhelmingly big pieces that they just stare at and say, “no, not me, thanks.”So easy and goes so well with lots of things.”

  • “This was easy and delicious!I used agave nectar with cinnamon, and omitted the butter & brown sugar, and it was still a winner. Thank you!!”

  • “Terrific! Usually I cook my acorn squash as halves, and put butter and brown sugar in the “hole”. If you don’t want to eat a whole half (lol) then all the yummy stuff runs out when you cut it. This worked really well because the syrup stuck to the squash better. It is a great way to serve acorn squash to a larger group. Thank you PaulaG!”

  • “I am giving this 5 for taste, 4 for texture. We have never made acorn squash and thought the texture was very dry and almost crumbly like. Maybe we got bad squash?I want to try again but with Butternut squash.I hope Butternut won’t effect the recipe too much as I loved taste. I did decrease the cinnamon a wee bit too & found it perfect.”

  • “This is a wonderful not-so-terrible treat! This is major comfort food if you ask me. Yum.”

  • “I think this may be the only vegetable dish (aside from slaw and potatoes) that my husband has said he likes. It is now a family standard for serving acorn squash. It is even easier to prepare when I cook the squash in the microwave first, add glaze and finish in the oven with whatever else I am preparing.”

  • “A simple and delicious way to prepare acorn squash. I also used this recipe to cook up my abundant crop of butternut squash.Delicious!!”

  • “I made your acorn squash recipe because for the Jewish high holiday season, it is customary to eat sweet foods. It turns out that I made too much for the small crowd we had for dinner that night…but the good news is that I have been eating leftovers of this for the past two nights! The maple Syrup really made it yummy! Thanks Tonkats.”

  • “Wonderful and so easy to prepare. I used 2 squash for a total of 3 pounds, which is all that would fit in my dish. Reading the other reviews, peeling acorn squash is not necessary. It’s actually much more attractive when cooked with the peel, as demonstrtaed by Paula’s picture. Thanks for sharing the recipe!”

  • “I reduced the recipe to serve 2 and prepared this with a ham that was cooking at 325 degrees.I increased the covered cooking time slightly, uncovered and increased the temperature to 375 degrees.It was basted several times and was nicely glazed.”

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