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Acorn Squash with Caramel Sauce

 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.
6 ServingsPrep: 10 min. Bake: 45 min.


  • 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 15-in. x 10-in. x 1-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. Yield: 6
  • servings (4 cups sauce).

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Acorn Squash with Caramel Sauce (continued)

Nutritional Facts: 1 serving (1 each) equals 871 calories, 27 g fat (16 g saturated fat), 78 mg cholesterol, 316 mg sodium, 165 g carbohydrate, 4 g fiber, 2 g protein.