Soft Baked Acorn Squash
This water bath method produces perfectly soft, spoon-tender acorn squash every time. Baking the squash halves cut side down in a shallow pan of water creates gentle steam that keeps the flesh moist and prevents dryness. A quick broil at the end melts brown sugar and butter into a rich caramelized glaze, making this an ideal easy holiday side dish.
Equipment
- Sharp chef’s knife
- Cutting board
- Spoon (for scooping seeds)
- Baking Sheet or Roasting Pan
- Oven with Broiler
Ingredients
- 2 Acorn Squash (medium size)
- 4 Tbsp Unsalted Butter, divided
- 2 Tbsp Brown Sugar or Maple Syrup, divided
- Salt, to taste
- Black Pepper, to taste
- Water (for baking sheet)
Instructions
- Preheat oven to 350°F (175°C). Wash, dry, and carefully cut each squash in half lengthwise along the ridges. Scoop out and discard the seeds and stringy pulp.
- Place the squash halves cut side down on a shallow baking sheet. Add enough water to reach about 1/4 inch up the sides to create steam during baking.
- Bake for 35–40 minutes or until the squash is soft and the skin can be pierced easily with a fork.
- Carefully drain the hot water and flip the squash halves over. Place 1 tablespoon of butter and 1 tablespoon of brown sugar or maple syrup in each cavity. Season with a pinch of salt and pepper.
- Turn the oven to broil. Broil the squash for 3–5 minutes, watching closely until the glaze melts, bubbles, and lightly caramelizes.
- Remove from the oven and serve warm, spooning the melted glaze over the squash flesh.