Eat Without

Sweet Acorn Squash

Source: Pennsylvania Nutrition Education Network

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Squash baked in the oven and then seasoned with cinnamon and nutmeg give this dish a taste of fall.

Makes
4 servings

Ingredients

  • 2 acorn squash
  • 1/2 cup orange juice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Directions

  1. Wash hands with soap and water.
  2. Put each squash in the microwave. Heat for 1 1/2 minutes on high. This will soften the squash and make it easier to cut.
  3. Cut each squash in half. Remove the seeds and loosen fibers in the middle.
  4. Place the squash on an ungreased baking pan. The cut side of the squash should be face-up, and the uncut part of the squash should touch the pan.
  5. Pour 2 tablespoons of juice into each half of the squash. Spread it evenly on the inside of each squash.
  6. Bake at 400 degrees F for 30 to 45 minutes, until tender.
  7. Season with cinnamon and nutmeg and serve.

Notes

Learn more about: Acorn Squash Oranges

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.