These Baked Acorn Squash Halves are baked with a little butter, salt and brown sugar for a slightly indulgent side dish! These baked acorn squash halves are incredibly easy to prepare and reheat nicely for leftovers.
On a sturdy cutting board, slice off the top and bottom of the squash.
Place cut side down on the cutting board and slice in half lengthwise exposing the seeds.
Scoop out the seeds and set aside for roasting or discard.
Place cut halves skin side down in a cast iron pan or in a baking dish. You can cut a little off the back of each so it sits flat if you desire. This is definitely not necessary but if the squash is large, it can make all the difference between the butter staying in the squash or it ending up in the bottom of your baking dish!
Place butter, brown sugar, salt and cinnamon in the center of each squash half. There is no need to mix it or anything. Just let the butter melt and the flavors meld while the squash cook.
Cover with aluminum foil and bake in preheated oven for 15 minutes then remove the foil and continue cooking until the squash is tender and pierces easily with a fork, paring knife or cake tester. Usually an additional 5-10 minutes. The bake time will vary depending on the size of the acorn squash and the baking dish you chose. Mine baked in under 20 minutes in the cast iron!
Using a fork, mix the butter mixture into the squash. Taste and season with additional salt as desired.
Serve with or without the skin. The acorn squash skin becomes soft and tender when baked and I find it has no discernable flavor. After baking the flesh is easily scooped out if you don’t want the skin.