Bubbly Baked Acorn Squash



  • 1 acorn squash
  • 1 tbsp salted butter, softened
  • 2 tbsp T-Sugars Belgian Cassonade Sugar
  • 2 tsp maple syrup


Preheat oven to 400°F (200°C). Add about ¼ inch (0.64 cm) water to an ungreased 8×8 baking dish and set aside.

Cut acorn squash in half lengthwise (from stem to end). Scoop out seeds and stringy centres, then score flesh several times with a sharp knife. Place each half in water-filled baking dish, cut side up.

Rub ½ tablespoon of butter on the cut side of each half. Sprinkle each half with 1 tablespoon of 
T-Sugars Belgian Cassonade Sugar and 1 teaspoon of maple syrup.

Bake 60 minutes or until squash is soft and tops are browned. Spoon any extra sugar sauce over squash and serve.