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Acorn Squash with Caramel Sauce

This squash recipe from Grandma's Homestead Restaurant, Holmes County, Ohio, is so delicious it could be dessert. The caramel sauce is also great as a dip for apples or a topping for ice cream.
  • Total Time
    Prep: 10 min. Bake: 45 min.
  • Makes
    6 servings (4 cups sauce)


  • 3 medium acorn squash
  • 3/4 teaspoon ground cinnamon
  • 2 tablespoons butter
  • 2 cups packed brown sugar
  • 2 cups maple pancake syrup
  • 1/2 cup butter, cubed
  • 1/2 cup heavy whipping cream


  • Cut squash in half; remove and discard seeds. Sprinkle cinnamon over squash. Place cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 30 minutes.
  • Drain water from pan; turn squash cut side up and dot with butter. Bake 15-20 minutes longer or until tender.
  • Meanwhile, for sauce, in a large saucepan, bring brown sugar and syrup to a boil. Reduce heat to medium; cook until sugar is dissolved. Stir in butter until melted. Add cream. Remove from the heat. Serve with squash. Refrigerate leftover sauce.
Nutrition Facts
1 each: 871 calories, 27g fat (16g saturated fat), 78mg cholesterol, 316mg sodium, 165g carbohydrate (119g sugars, 4g fiber), 2g protein.

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