How to Roast Acorn Squash
  • 1 acorn squash
  • salt
  • 2 Tb. butter
  • 2 Tb. light or dark brown sugar
  1. Cut the acorn squash in half longways. From top to bottom. Use a nice big sharp chef's knife because these are pretty tough.
  2. Scoop out the seeds in the middle along with the stringy stuff attached to them. I find the best way to do this is with a grapefruit spoon! Yes. Grapefruit spoon! My saving grace in Fall in this spoon.
  3. Now sprinkle a little salt on the inside.
  4. Place the squash cut side DOWN into a pyrex dish or other microwave safe and oven safe container. If using pyrex (I use my 7x11 dish), fill the bottom with ⅛ cup of water).
  5. Cover the squash with a microwave safe lid like glass or the plastic one made for microwaves.
  6. Microwave for 15 minutes.
  7. Pierce a fork through the center of the squash. It should go through easily and this means the squash is done.
  8. While that cools, melt the butter in the microwave. Add the brown sugar and give it a stir.
  9. Flip squash over. Drizzle the butter/sugar mixture.
  10. Broil the acorn squash on high for a few minutes. Of course, always remember to keep the door slightly ajar when broiling. Keep an eye on it because the sugar will caramelize quickly.
  11. Scoop and eat!
Recipe adapted from Cook's Illustrated
Recipe by Whisk Together at