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Baked Acorn Squash Slices

For a quick roasted acorn squash side dish that's ready in 30 minutes, try baked acorn squash slices with brown sugar and pecans.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 servings
Calories: 242 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons maple syrup
  • 2 acorn squash or similar hard winter squash, such as carnival (about 1 1/2 pounds each)
  • ⅓ cup dark brown sugar
  • ½ cup whole pecans
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • ⅛ teaspoon cayenne pepper

Instructions

    Cup of Yum
  1. Place a rack in the upper and lower thirds of the oven and preheat the oven to 400 degrees F. Line two rimmed baking sheets with aluminum foil and lightly coat with cooking spray.
  2. Halve, seed, and slice the squash into 1-inch thick crescent slices, then arrange in a single layer on the prepared baking sheets.
  3. In a small bowl, stir together the olive oil and maple syrup and then brush the squash slices with half of the olive oil/maple syrup mixture.
  4. Add the brown sugar and pecans to a food processor fitted with a steel blade and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Sprinkle half of the brown sugar mixture over the top of the brushed squash slices, reserving the other half.
  5. Place the squash in the oven and roast for 5 minutes, until the brown sugar begins to melt. Remove from the oven and, using tongs, a fork, or very quick fingers, flip over each slice. Brush with the remaining olive oil/maple syrup mixture and sprinkle them with the remaining brown sugar mixture. Return the baking sheets to the oven and continue roasting until the squash slices are fork-tender, about 20 additional minutes. Serve warm or at room temperature.

Notes

  • TO STORE: Leftover roasted squash slices may be stored, covered, in the fridge for up to 3 days.
  • TO REHEAT: Warm in a 350 degree F oven, on a parchment-lined baking sheet, or in the microwave until steaming.
  • TO MAKE-AHEAD: The brown sugar topping can be prepped up to 2 days in advance. Store in an airtight container at room temperature. The squash can be sliced up to 1 day in advance. Store in an airtight container or ziptop bag in the refrigerator. Brush and sprinkle the squash slices just before baking. 

Nutrition Information

Serving 1serving Calories 242kcal (12%) Carbohydrates 33g (11%) Protein 2g (4%) Fat 13g (20%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Potassium 569mg (16%) Fiber 3g (12%) Sugar 16g (32%) Vitamin A 551IU (11%) Vitamin C 16mg (18%) Calcium 73mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 242

% Daily Value*

Serving 1serving
Calories 242kcal 12%
Carbohydrates 33g 11%
Protein 2g 4%
Fat 13g 20%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Potassium 569mg 12%
Fiber 3g 12%
Sugar 16g 32%
Vitamin A 551IU 11%
Vitamin C 16mg 18%
Calcium 73mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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