Name: Honey Glazed Acorn Squash
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 4 cups acorn squash, peeled and cubed; 1/2-1 cup margarine, melted; 1/2 cup honey; 1 teaspoon salt

6

Recipe by MizzNezz

6

People talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

Tender pieces of squash with a sweet, buttery coat.

Ready In:: 1hr 5mins
Serves:
Units:

6

People talking

Join In Now Join the conversation!

ingredients

4 cups acorn squash, peeled and cubed
¹⁄₂ - 1 cup margarine, melted
¹⁄₂ cup honey
1 teaspoon salt

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@MizzNezz

Contributor

@MizzNezz

Contributor

"Tender pieces of squash with a sweet, buttery coat."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by Olivers mommy

10/27/2009

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!

Reply
review by RockChalkChick

9/5/2008

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!

Reply
review by for the love of veg

5/12/2008

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.

Reply
review by Heather 5

10/6/2006

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!

Reply
review by incdeb

9/15/2004

Mmmmmmmmm! I've used maple and/or brown sugar on squash before, but never honey. Honey is better!!! Sweet but doesn't overpower the flavour of the squash. I used equal proportions of honey and melted butter, in amounts somewhat less than the recipe calls for, with very tasty results.

Reply