Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Nana used to make this recipe every important holiday. It's quick and easy and tastes SO good!

Recipe Summary test

prep:
15 mins
cook:
50 mins
total:
65 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Melt butter in a saucepan over medium-low heat. Stir cinnamon and brown sugar through the melted butter; remove from heat and stir crushed saltine crackers into the butter until moistened.

  • Pour enough water into a baking dish to be about 1 inch deep. Lay the acorn squash into the water with the rounded sides down. Fill the cavity of the squash with the saltine cracker mixture.

  • Bake in the preheated oven until the squash is easy to pierce with a fork, about 45 minutes.

Nutrition Facts

1279 calories; protein 6.4g; carbohydrates 107.1g; fat 96.3g; cholesterol 244mg; sodium 1059.1mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
12/07/2013
Loved this simple way to prepare acorn squash. I wondered what the crush saltines would do texture-wise to this dish. It baked up crunchy, chewy, sweet, salty and delicious. Due to a time crunch, I started the squash in the microwave with the cavities filled and microwaved for about 6 minutes. This made my small halves almost completely cooked. I then put them in a toaster oven at 350° to finish baking, about 15 minutes. My son ate the second half for his lunch the next day and I received a text that read "That squash was awesome!" Yep, that pretty much summed up the taste of this squash - awesome! Read More
(4)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/07/2013
Loved this simple way to prepare acorn squash. I wondered what the crush saltines would do texture-wise to this dish. It baked up crunchy, chewy, sweet, salty and delicious. Due to a time crunch, I started the squash in the microwave with the cavities filled and microwaved for about 6 minutes. This made my small halves almost completely cooked. I then put them in a toaster oven at 350° to finish baking, about 15 minutes. My son ate the second half for his lunch the next day and I received a text that read "That squash was awesome!" Yep, that pretty much summed up the taste of this squash - awesome! Read More
(4)
Rating: 4 stars
10/20/2012
Exactly what I wanted! I made it twice, the second time I increased the amount of saltines and I also added walnut pieces. Delicious. Thanks! Read More
(3)
Rating: 4 stars
01/08/2015
It was good. I think next time I will reduce the butter. It seem at little much. I will make this again. Read More
(1)
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Rating: 5 stars
12/17/2017
Great recipe. Still continue to make this when squash is in season (updated). it's been a few years and this recipe is still a favourite Read More
(1)