Honey Glazed Acorn Squash

"Tender pieces of squash with a sweet, buttery coat."
 
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Ready In:
1hr 5mins
Ingredients:
4
Serves:
6
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ingredients

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directions

  • Heat oven to 350F degrees.
  • Arrange squash in shallow 10inch baking dish.
  • Combine butter, honey, and salt.
  • Pour over squash.
  • Bake, covered for 40 minutes.
  • Uvcover and bake another 10 minutes.

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Reviews

  1. I had planned to prepare this recipe for our Thanksgiving dinner and forgot to buy the acorn squash. When I sent DH to the store to buy some, he came back with butternut squash. Now I'm not sure how much taste difference there is between acorn and butternut squash, so I hesitated in reviewing this recipe. However, the recipe was so delicious, I just had to send in a review. This was the hit of our holiday dinner! Everyone loved this dish and the only complaint was that I didn't cook enough of it. This was my first time cooking butternut squash, but it won't be the last and this is the recipe I'll use. Thanks MizzNezz for a fantastic recipe!
     
  2. So simple and so delicious! I served this with pork chops and rice and it was delicious. My 21 month old and husband loved it too. I used 1/4 cup butter, 1/4 cup honey, a sprinkling of salt and 1 acorn squash. It was more than enough for the 3 of us. I also roasted the seeds with olive oil and salt at 300F for 25 minutes. Thanks!
     
  3. Great fall comfort food! I have enjoyed this veggie many times, but with the butter/brown sugar combo. The honey was a perfect change. I sliced my acorn in half, rather than dicing it. I just love the warm, sweet center well. I also added Penzey's cake spice and it really sent this dish over-the-top delicious. Thanks for posting!
     
  4. This is my absolute favorite way to eat acorn squash now. Not only was it easy, I had all the ingredients on hand. Also, I used one whole acorn squash but cut the other ingredients in half. Worked out perfectly.
     
  5. Yummy in my tummy. I thoroughly enjoyed these little gems. I had 6 cups of squash and used 1/2 c each butter and honey. I split the squash between two pans so I could leave enough space between the chunks. The squash was already alittle cooked because I soften it whole for 5 min in the microwave to make peeling much easier. I cooked it for 30 min covered and 10 uncovered. I think I will use a smidge less salt next time, otherwise it's perfect. I had a hard time not picking at them even after dinner. I was surprised how the outside became alittle crunchy, almost carmelized. Thanks for sharing!
     
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RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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