Description
Maple‑Roasted Acorn Squash is a cozy, slightly sweet, and perfectly caramelized side dish that brings warmth and comfort to any meal. The maple syrup highlights the natural sweetness of the squash, while roasting creates tender flesh with crispy, golden edges.
Ingredients
- 1 medium acorn squash, halved, seeds removed, and sliced into wedges
- 2 tbsp olive oil or melted butter
- 2 tbsp pure maple syrup
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp ground cinnamon or nutmeg (optional)
- 1 tbsp fresh thyme or rosemary leaves (optional garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squash in half, scoop out the seeds, and slice into crescent‑shaped wedges, keeping the skin on.
- In a large bowl, toss the squash wedges with olive oil (or melted butter), maple syrup, salt, pepper, and optional cinnamon or nutmeg until evenly coated.
- Arrange the slices in a single layer on a parchment‑lined baking sheet.
- Roast for about 25–30 minutes, flipping halfway through, until the squash is fork‑tender and golden brown at the edges.
- Just before serving, sprinkle with fresh thyme or rosemary for a pop of flavor.
Notes
- You can swap maple syrup for honey or brown sugar if preferred.
- For a savory twist, omit the sweetener and season with garlic, chili flakes, and herbs instead.
- Sprinkle toasted pecans or walnuts over the top for added crunch and flavor.
- If you’re using a different squash (like butternut or delicata), adjust cooking time based on thickness and density.
- Store any leftovers in an airtight container in the fridge for up to 3 days. To re‑crisp, reheat in a 350°F oven for ~10 minutes. Avoid microwaving to keep edges crisp.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 7g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
