Brandy, Brown Sugar and Dried Berry Acorn Squash


This is a side dish that I usually make for Thanksgiving. I love this acorn squash, it is such a warm, cozy side dish … filled with some of the wonderful flavors of fall and winter.

I used two acorn squash and cut them each in half. Once they were cut in half, I sprinkled 1/4 teaspoon of kosher salt and 4-5 grinds of fresh pepper over each one, followed by a half tablespoon of butter.

On top of the butter, I placed 1 teaspoon of brown sugar into the bowl of the squash, followed by one tablespoon of mixed dried berries.


Once the berries were placed into the squash, I poured a tablespoon of brandy on top. I wanted the brandy poured on top of the berries so that they would soak up some of the liquid and plump a bit before I placed my dish into the oven.


Once the brandy was poured into the squash, I added 1 tablespoon of chopped sweet and spicy pecans. I buy these at Trader Joe’s quite often. They are good on a salad as well! You can use regular pecans or walnuts, if you prefer.



I melted 1 tablespoon of butter that I brushed over the edges of the acorn squash. Basically 1/4 tablespoon of melted butter was brushed on each squash.

I placed my squash into a preheated 400 degree oven for one hour. It turned out perfectly. Dennis loved this dish, and he doesn’t normally enjoy squash. He asked if he can have the leftovers for lunch tomorrow and again for dinner. I’ll be out with friends tomorrow night for our annual Secret Santa dinner so having leftovers will work out perfectly for him.


2 acorn squash

1 tablespoon of melted butter, plus 2 tablespoons cold butter (1/2 tablespoon per squash half)

1/4 cup sweet and spicy pecans, chopped

4 tablespoons dried berry medley (1 tablespoon per acorn squash half)

1 teaspon kosher salt (divided, 1/4 teaspoon per squash half)

fresh ground pepper (4-5 grinds per squash half)

4 teaspoons brown sugar (1 per acorn half)

4 tablespoons dried berry medley

8 teaspoons brandy (2 per acorn squash)


  1. Preheat oven to 400 degrees.
  2. Cut each acorn squash in half, remove seeds.
  3. Sprinkle salt and pepper over acorn squash.
  4. Place 1/2 tablespoon butter in each acorn squash half.
  5. Place brown sugar and berries in squash.
  6. Pour brandy over berries.
  7. Top with chopped pecans.
  8. Brush melted butter around edges of squash.
  9. Bake for one hour.


Until next time, Kris




Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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