This Baked Acorn Squash is a family-favorite Thanksgiving side dish! Made from oven-roasted acorn squash stuffed with a sweet and crunchy graham cracker and brown sugar filling. Perfect for fall!
- 2 acorn squash
- 6 tablespoons unsalted butter, melted
- 1 ⅓ cup graham cracker crumbs
- 6 tablespoons light brown sugar, packed
- 1 teaspoon ground cinnamon
- ½ cup chopped nuts (walnuts or pecans)
- Maple syrup (optional garnish)
- Preheat the oven to 350ºF.
- Microwave the acorn squash stem side down for 1 minute. Remove carefully, slice in half, and remove the seeds.
- Place the halves cut side down in a microwave-safe dish and fill with enough water just to cover the bottom of the pan. Wrap the pan in microwave-safe plastic wrap. Microwave for 4-5 minutes until the squash is fork tender. Carefully remove the squash and transfer it to a baking sheet.
- Prepare the filling. Melt the butter and combine it with the remaining ingredients. Stir together until the crumbs are well-coated. Spoon the filling, dividing equally between the squash halves.
- Cover and bake for 15 minutes at 350℉. Serve warm, drizzle with maple syrup if desired.
- How to Store and Reheat Leftovers: Due to the graham cracker filling, this baked acorn squash is best to enjoy on the day it’s made. However, you can store any leftover stuffed acorn squash sealed tightly, either in foil or in an airtight container in the fridge.
- How to Reheat Leftovers: Reheat the squash halves in the oven, covered, at 350ºF for 10-15 minutes, until warmed through. You can reheat them in the microwave as well, though the filling won’t crisp up.
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: roasted acorn squash, stuffed acorn squash recipes, thanksgiving side dishes