Prep 15 mins
Cook 50 mins
Tender pieces of squash with a sweet, buttery coat.
- 946.36 ml acorn squash, peeled and cubed
- 118.29-236.59 ml margarine, melted
- 118.29 ml honey
- 4.92 ml salt
- 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.
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!
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!
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!