Baked Acorn Squash with Molasses

baked acorn squash with molasses

Each Fall my husband and I drive out into the country to see the leaves – and to buy pumpkins and winter squash. There’s a farmer who sells incredible produce directly from a farm wagon – and each year we worry that his tiny roadside market will be gone.

But this year (like every year), just when we were sure we won’t find his wagon, we went around a bend and there it was–and the selection of pumpkins and squash was the best it’s ever been. We stocked up on lots of Fall produce. Right now most of the squash are on our front porch with the pumpkins, but I decided to use an acorn squash immediately – which leads me to the point of this post. I needed to find a hundred-year-old recipe for acorn squash.

I browsed through my old cookbooks and found a delightful recipe for baked squash which called for molasses.

The recipe worked perfectly with my acorn squash. The savory nuttiness of the squash is enhanced by the rustic sweetness of the molasses.


Here’s the recipe updated for modern cooks.

Baked Acorn Squash with Molasses

  • Servings: 2 - 4
  • Difficulty: easy
  • Print

1 acorn squash

approximately 1 tablespoon molasses

salt and pepper

approximately 1 tablespoon butterΒ 

Preheat oven to 400Β° F. Depending upon squash size, halve or quarter the acorn squash to create serving-sized pieces. Remove seeds and the stringy portion. Place on a baking sheet that has been lined with aluminum foil to make clean-up easier. Brush with molasses, and sprinkle lightly with salt and pepper.Β  Place in oven and bake until the squash is tender when poked with a fork. While baking, baste 2 or 3 times with additional molasses. After the squash is removed from the oven put a small dab on butter in the middle of each squash piece.

52 thoughts on “Baked Acorn Squash with Molasses

  1. Love squash. I made it recently with butter and salt and pepper. Nothing else. The squash was sweet and the salt brought it out.

    I’m following and enjoying all your posts but haven’t had time to always comment. See you soon at the Bloggers’ Conference.

    1. I agree – acorn squash is delicious when prepared very simply. The way you describe with butter, salt, and pepper is how I typically make it. See you soon!

    1. I never used to care much for molasses – but like you, I’m learning to appreciate it. Its flavorful sweetness works perfectly in some dishes.

    1. Winter squash has a lot of pluses: tasty, nutritious, etc. – but it also has a major downside. They are really difficult to cut. Acorn squash are hard to cut; hubbard squash sometimes seem almost impossible to cut.

  2. I really enjoy a simple baked squash. I’ve done this before, although I’ve used real maple syrup instead of molasses. I’ve never been a huge fan of molasses, but I do have a good cookie recipe that uses it. Maybe I’ll buy a small container and do cookies and squash — there’s a meal for you!

    1. This recipe would be very similar to the maple syrup recipe that you use – but a little more flavorful. Like you, I’ve not a huge fan of molasses -but it does work really nicely with the squash. The complex flavors of the molasses and the squash combine beautifully to create a nuanced sweetness that is lovely.

  3. I must try this recipe. One of our favorites is cutting the acorn squash in half and partially cooking it in the microwave. We fill it with crisp apple wedges and top with a little butter and sugar before cooking it until the apples are tender. Your recipe would be easier for smaller servings.

    1. Your recipe sounds delicious. When I made this recipe for Baked Acorn Squash with Molasses I considered partially cooking the squash in the microwave or partially baking the squash, cut side down, in a shallow baking dish into which I’d poured about 1/2 inch of very warm water. And, then putting the squash on the baking sheet with the molasses for the final 15 minutes or so. But in the end I decided to go with the directions in the old cookbook.

    1. Sometimes molasses can overwhelm a dish – but not in this case. The nuttiness of the squash blends nicely with the robust sweetness of the molasses to create a lovely flavor.

  4. You are definitely on an ESP wavelength with me lately. I just bought an acorn squash, the first in ages, and yesterday looked up a few recipes to brush up on the oven temp., etc. I’ll try this way!! Thanks.

    1. I think that you will like it. The cooler fall weather always makes me hungry for squash. And, acorn squash seems like a quintessential autumn food to me. πŸ™‚

    1. mmm. . . . I love fall vegetables that have been glazed with maple syrup. One of my favorite autumn vegetable dishes is a mixture of diced butternut squash and parsnips that have been glazed with maple syrup. I also always add a few chopped walnuts to add a little crunch.

  5. This sounds wonderful,as I love molasses, whether it’s blackstrap or table molasses. Although I’ll probably use cane syrup,which is close to table molasses.

  6. I’ll have to give this a try soon. Believe it or not, I take Molasses raw on a spoon a few times per week for the nutritional value (lots of iron and potassium), and also put it in protein smoothies. I’ve never actually cooked with it before.

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