Simplicity at its finest with only a small handful of ingredients, but filled with so much flavour (and pretty to boot!).

Recipe by: Bread & Honey.
Serves: serves 2-4
Prep Time: Quick & Easy


1 small acorn squash

4 tablespoons (1/2 stick) unsalted cultured butter, cut into pieces

1/3 cup brown cane sugar (muscovado), packed

0 coarse kosher salt and freshly ground black pepper

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1. Preheat oven to 350 degrees F. 

2. Cut the unpeeled squash crosswise into 1/2-inch slices and place them on a cutting board. Using a biscuit cutter or cookie cutter slightly larger than the seed center, cut out the seeds from each ring and discard.

3. Place the squash rings on a lightly buttered baking sheet. Dot each ring with butter and season to taste. Sprinkle a bit of brown sugar over each ring.

4. Bake the squash for 15 minutes. Turn the rings over, dot with more butter and sugar, and bake until tender, 5 to 10 minutes longer. Serve hot.