From: riffraff
On Mar 11, 2004
I halved this recipe and it worded very well. I poked holes in the cavity so the maple/butter flavor could sink in. Very tasty and simple. I liked that I did not have to fuss over it.
From: Ashley Lopez
On Jul 9, 2008
The only thing I wouldn't do next time, is cut a slice off the bottom off the acorn to make them sit flat. It made the syrup run out all over your plate as soon as you dug in. These were superb.
From: Ames Shaps
On Oct 25, 2006
I used to make my acorn squash with brown sugar--now I'll be making it with maple syrup every time! You don't need the butter, but the cinnamon is a must!
From: Lezlie
On Nov 2, 2003
This was great! It tasted like pumpkin pie, when it was finished. I didn't have any acorn squash, but tried it with a buttercup, and it was marvelous.
From: Bergy
On Dec 30, 2004
I cut the recipe back to one squash just large enough to serve 2 persons. Easy recipe with great flavor results. Baked them for 40 minutes covered and 15 minutes uncovered. Used pure Maple syrup, went light on the nutmeg and heavier on the cinnamon. Thanks Candie for a recipe I will do again.
From: Sixfoot
On Feb 11, 2003
My husband was none to pleased when I announced we were having acorn squash at dinner, but he couldn't shut up about it once he was eating it! Delicious! An added bonus was that not only my husband loved it, but also my 2 year old daughter and my 8 month old (he ate some sections withOUT the syrup)! It's a keeper!
From: Empire920
On May 7, 2007
Very good. Easy prep. I halved the recipe and cooked it a little longer as we like the squash pretty soft. Thank you.
From: Chef #1000480
On Oct 9, 2009
Absolutely wonderful! Even my VERY picky husband scarfed it down. This recipe is going in my Family Favorites cookbook!
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