natashaskitchen4.9
Maple-Roasted Acorn Squash Recipe
Acorn squash roasted with maple cinnamon butter is so comforting in the winter months. It’s a sweet and savory side dish that is simple enough for a weeknight and stunning on a holiday table.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 10 min🔥 Cook: 50 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●knife
📝 Preparation Steps
1
Preheat the oven to 400˚F. Line a rimmed baking sheet with parchment paper for easier cleanup.
2
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.
3
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.
Acorn Squash (mine were 1 1/2 lbs each)2
4
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.
Acorn Squash (mine were 1 1/2 lbs each)2
5
To serve, transfer squash to a platter, cut squash in half if desired, drizzle with more maple syrup and sprinkle with salt to taste.
Nutrition Facts
calories
232 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
3 g
sugar Content
6 g
sodium Content
300 mg
protein Content
2 g
trans Fat Content
0.5 g
cholesterol Content
30 mg
carbohydrate Content
29 g
saturated Fat Content
8 g
unsaturated Fat Content
5 g
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