Heavenly Acorn Squash Bake

4.7 of 5 (9)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 123.9
  • Total Fat: 5.6 g
  • Cholesterol: 35.4 mg
  • Sodium: 247.9 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 3.0 g
  • Protein: 1.8 g

View full nutritional breakdown of Heavenly Acorn Squash Bake calories by ingredient


Sweet Dessert Bake Sweet Dessert Bake
Number of Servings: 6


    Squash, winter, acorn, cooked, baked, with salt, 2 cup, cubes
    1/2 Cup Sugar
    4 Tbsps Shedd's Spread Country Crock Regular (Soft),
    Vanilla Extract, 1/2 tsp
    1 large egg


With a hand mixer mix cooked acorn squash, sugar, butter and vanilla. Mix till smooth. Add egg and mix. This will make a runny soupy mixture. Pour into a small baking dish. Bake at 400 till just starting to brown around edges, about 30 minutes.

Serve warm. Experiment with garnishes. This is such a great way to feel like you are treating yourself to dessert but yet getting fiber and another veggie serving.

Number of Servings: 6

Recipe submitted by SparkPeople user OKIELORA.

TAGS:  Desserts |

Member Ratings For This Recipe

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    Very Good
    1 of 1 people found this review helpful
    This was great. I used egg beaters, Splenda, and I can't believe it's not butter. I think it makes a rather nice pudding before its baked. It has a definite desert quality to it. Next time I might try a real egg and see if that helps the consistency any. Overall, I love it. - 12/25/11

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    1 of 1 people found this review helpful
    Very creative ! Will have to try this one - 10/12/10

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    Family loved this. We substituted Stevia and ICNB margarine and put in a little cinnamon. - 5/16/19

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    This recipe is delicious. I love that I can have a vegetable side that tastes like dessert. I sometimes put the strudel topping from a lightened apple crisp recipe (here on sparkrecipes) on top of this dish to make it a true dessert for after dinner. Love it! - 11/5/15

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    I loved it! I reduced the sugar and added an oatmeal crumble on the top and made it for breakfast. - 10/15/12