Roasted Acorn Squash Slices with Cranberry Sauce
User Reviews
5
Roasted Acorn Squash Slices with Cranberry Sauce
Description
Acorn squash is sliced into 1-inch strips after halving and deseeding. These slices are brushed on both sides with a softened mixture of butter and maple syrup, then sprinkled with red pepper flakes and sea salt to add gentle heat and seasoning. Roasting at 425°F for 30 to 40 minutes develops a golden color and tender texture, with easy fork piercing indicating doneness.
Meanwhile, cranberries are cooked in apple cider and maple syrup until they start to burst, creating a warm, glossy sauce with a balance of sweetness and mild acidity. Once cooked, the cranberry sauce is drizzled over the roasted squash slices before serving, providing a pleasant contrast in flavor and color.
The peel of the acorn squash is edible and softens during roasting; however, guests can easily slide the flesh off if they prefer to avoid eating the peel.
Ingredients
Maple Roasted Acorn Squash:
- 1 acorn squash
- 2 ounces butter dairy or vegan
- 3 tablespoons maple syrup
- 1 teaspoon red pepper flakes
- ½ teaspoon salt sea salt
Cranberry Sauce
- 1 cup cranberries
- ½ cup apple cider non-alcoholic; or apple juice
- 1 tablespoon maple syrup
Instructions
- Preheat oven to 425° F.
- Set acorn squash on a cutting board on its side. Cut it in half with a large chef knife or meat cleaver. Use a spoon to scoop out the seeds and membrane, and then cut the squash into 1" wide strips.
- Add butter (or coconut oil) and 2 TB maple syrup to a small bowl, and microwave for about 30 seconds, or until the butter is softened. Stir them together.
- Line a baking sheet with aluminum foil. Arrange the squash on the baking sheet, and then brush the butter and syrup mixture over the squash. Make sure to cover both sides of the squash.
- Sprinkle the red pepper flakes and sea salt over the squash.
- Roast squash for 30-40 minutes, and turning halfway through cooking.. Squash is ready when it's golden and easily pierced with a fork.
- While the squash is in the oven, heat cranberries, apple cider, and syrup in a covered pot until berries begin to burst (or microwave covered for 2-3 minutes). Set aside.
- Arrange squash on a serving platter, and drizzle with remaining 1 TB maple syrup. Serve with cranberry sauce on the side.
Notes
- The acorn squash peel softens when roasted and is edible; however, the flesh easily separates for those who prefer not to eat the peel.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 407mg | 17% |
| Potassium | 483mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 913IU | 18% |
| Vitamin C | 15mg | 17% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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