Acorn Squash

I am a baker at heart, so most of the things I make with Kiddo have been high carb items. In an effort to expand her repertoire we’ve made squash and several marinades.


I was pleased with the ease of this recipe, the opportunities for Kiddo to help, and with how good the squash tasted when it was done. Kiddo had seconds! She is generally a good eater, but doesn’t always want to try vegetables. If I can entice her to taste something, she usually finds that it is pretty good.

To give you an idea of how difficult seed removal is, I have included a short video.

Acorn Squash


  • 1 acorn squash
  • 2 TBS brown sugar (light or dark)
  • 1 TBS butter (I use Earth Balance)


  1. Preheat oven to 350 degrees,Fahrenheit.
  2. Wash the squash and cut it in half.
  3. Remove the seeds. This is the perfect toddler job! It will take a while. If you want to make it easier/go faster, loosen the seeds a bit with a spoon before giving the squash to your toddler. Kiddo did not want to use her hands to remove the seeds, but yours might like it. I demonstrated how to get the seeds out by starting one half for her. However, I let her finish my half.
  4. Sprinkle 1 TBS of brown sugar into each each half of the squash. I let Kiddo do this.
  5. Add 1/2 a TBS of butter to each half of the squash. Kiddo also added the butter.
  6. Place both halves of the squash, flesh side up, in a casserole dish (or at least a jelly roll pan- you want something with sides).
  7. Bake at 350 degrees for 45-60 minutes. The squash should be tender.
  8. Baste the inside and outer edges of the squash at least once while baking.

Note: I got this recipe from, and modified the cooking method a little. This is the original recipe.

The next time that we make this squash recipe, I will only cut the squash, measure, and put it in the oven. I think everything else is a toddler job. OK, maybe not basting… LOL!

Coming soon: chicken marinade, pancakes, no bake cookies, blueberry muffins

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