Maple-Roasted Acorn Squash Recipe
User Reviews
4.9
Maple-Roasted Acorn Squash Recipe
Description
This recipe starts by halving the acorn squash lengthwise, scooping out seeds and strings for a clean cavity. The cut sides are coated with olive oil and topped with butter pats and maple syrup, introducing a balance of savoriness and sweetness. A sprinkle of salt and ground cinnamon adds seasoning and warmth to the natural squash flavor.
Baking at 400°F allows the squash flesh to soften through and slightly caramelize on top, concentrating its sugars. Bringing it out partway through to brush accumulated juices helps deepen the glaze and flavor infusement. The final texture is tender and creamy, contrasting with the slightly crisp edges.
This maple-roasted acorn squash works well as a side dish to meats or a vegetarian centerpiece thanks to its natural sweetness and hearty texture.
For easier prep, microwaving the whole squash for a short time before cutting softens the flesh and simplifies slicing. Roasted halves can be served with additional maple syrup drizzled on top as desired.
Ingredients
- 2 acorn squash mine were 1 1/2 lbs each
- 2 tsp extra light olive oil
- 4 Tbsp butter divided, unsalted
- 2 Tbsp pure maple syrup plus more for serving
- 1/2 tsp salt plus more to taste, fine sea salt
- 1/2 tsp ground cinnamon
Instructions
- Preheat the oven to 400˚F. Line a rimmed baking sheet with parchment paper for easier cleanup.
- Carefully cut squash in half from the tip through the stem (placing the squash over a towel will help prevent rolling). Start by inserting the knife deep into the side of the squash then cut through to the tip. Once you have cut through the tip, stand the squash up on the stem side and cut all the way through the stem. Scrape out the strings and seeds with a spoon. Place squash on a baking sheet cut-side-up.
- Brush the cut-sides of the acorn squash with olive oil. Add 1 Tablespoon of butter into each acorn squash half and drizzle each half with 1/2 Tbsp maple syrup. Sprinkle with salt and cinnamon.
- Bake for 45-60 minutes, depending on squash size, or until squash is tender when pierced with a knife. To infuse flavor, I like to brush the cut side of the acorn squash with the juices accumulated in the squash after 30 minutes.
- To serve, transfer squash to a platter, cut squash in half if desired, drizzle with more maple syrup and sprinkle with salt to taste.
Notes
- Microwaving each squash for a minute before cutting helps soften the flesh and makes slicing safer and easier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Calories | 232kcal | 12% |
| Carbs | 29g | |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 300mg | 13% |
| Potassium | 775mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1141IU | 23% |
| Vitamin C | 24mg | 27% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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