Eat Without

Spicy Baked Squash

Source: Pennsylvania Nutrition Education Network

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-03-04.

This side dish is perfect for a fall or winter meal. Squash cooked with cinnamon, nutmeg, and ginger creates a simple dish to accompany your favorite entrée.

Makes
4 servings
Serving size
1/4 of prepared squash, 1/4 of recipe (126g)

Ingredients

  • vegetable cooking spray
  • 1 acorn squash
  • 1 dash salt
  • 2 tablespoons margarine
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger

Directions

  1. Wash hands with soap and water.
  2. Preheat the oven to 400 °F.
  3. Coat the baking sheet with vegetable cooking spray.
  4. Wash the squash. Cut it in half lengthwise. Remove the seeds. Cut the squash into 1/2 inch slices.
  5. Place the squash on the baking sheet. Sprinkle with salt.
  6. Melt the margarine on low heat in a small saucepan.
  7. Add the brown sugar, cinnamon, nutmeg, and ginger to the saucepan.
  8. Spread the margarine mix on the squash.
  9. Bake for 20 to 25 minutes, or until tender.

Notes

Learn more about: Acorn Squash

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.