5 from 12 votes
Roasted Acorn Squash Slices with Cranberry Sauce
Roasted Acorn Squash Slices with Cranberry Sauce combines tender, maple-glazed acorn squash slices with a warm, slightly tart cranberry sauce made from fresh cranberries cooked in apple cider and maple syrup. The squash is roasted with butter, maple syrup, red pepper flakes, and sea salt, resulting in a sweet and mildly spicy flavor and a soft texture that contrasts with the bright cranberry topping.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
4
people
Calories:
225 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 225
% 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.