Still right in the heart of fall, I couldn’t help but cook a simple acorn squash this morning. Jacob’s Acres, located in Greenville, MI, not only provides the most mouth watering lettuce my taste buds have ever tasted, but also amazing acorn squash. It seems to be picked just as though they know I am going to cook it within a day or two.

acorn squash

Any type of squash reminds me of my childhood and the warmth it brings to my senses.I always knew when it was being cooked because it smelled a little like pumpkin, but a lot like dessert! It is the perfect “vegetable” to have your kids enjoy as you sprinkle it with candy like ingredients.

Below is a very simple recipe, but don’t stop there if you decide to order a couple squash at a time. You can make sweet & savory soup, stuff them with nuts, grains or and meats, chop them up for salads or make vegetarian burgers. Enjoy my friends!


Classic Acorn Squash

  • 1 acorn squash
  • 1 tablespoon olive oil or butter
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • dash of salt
  • dash of cinnamon

Preheat oven to 400°F.

Using a strong chef’s knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.

Coat the inside of each half with 1/2 a Tbsp of butter or olive oil. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half, sprinkle with cinnamon.

Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

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