Baked acorn squash crescents

Based on recipe from the Moosewood Restaurant

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 2 to 4


  • 1 acorn squash
  • 2 Tbsp butter, melted
  • 2 Tbsp brown sugar
  • sprinkle of nutmeg or cinnamon (optional


  1. Preheat oven to 400°.
  2. Lightly butter 9 x 13 inch baking pan.
  3. Cut the squash in half lengthwise. Remove seeds. Cut each half crosswise into 1/2-inch slices.
  4. Arrange squash slices in single layer on baking pan.
  5. Melt the butter. Add the brown sugar and nutmeg or cinnamon. Stir. Set aside.
  6. Bake for 15 minutes, until softened.
  7. Turn over slices. Brush on butter mixture. Bake for another 5 minutes.

Typically, I cut acorn squash into halves and cook it that way. I was intrigued by cutting the acorn squash into slices instead. It’s perfect if you want some acorn squash but don’t want to eat an entire half.



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