Maple-Glazed Roasted Acorn Squash
Maple-Glazed Roasted Acorn Squash
Ingredients
For the Roasted Acorn Squash
- 2 acorn squash, medium
- 1/4 cup maple syrup
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon ground cinnamon, optional
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Carefully cut each acorn squash in half lengthwise. Using a spoon, scoop out the seeds and fibrous strands from the center of each half. You can discard the seeds or save them for roasting later.
⏱️ 5 min
- 3
In a small bowl, whisk together the maple syrup, melted unsalted butter, kosher salt, freshly ground black pepper, and optional ground cinnamon until well combined. This will be your glaze.
⏱️ 2 min
- 4
Place the squash halves cut-side up on the prepared baking sheet. Brush a generous amount of the maple glaze over the cut surfaces and into the cavities of each squash half.
⏱️ 3 min
- 5
Roast the squash in the preheated oven for 15 minutes. The edges should start to soften slightly.
⏱️ 15 min•🌡️ 400
- 6
Carefully remove the baking sheet from the oven. Flip the squash halves so they are cut-side down. Brush the skin side with any remaining glaze, if desired. Return to the oven and roast for another 10-15 minutes, or until the squash is tender when pierced with a fork.
⏱️ 15 min•🌡️ 400
- 7
For extra caramelization, flip the squash back to cut-side up for the last 5 minutes of roasting. The glaze should be bubbly and slightly caramelized. Serve hot.
⏱️ 5 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Maple-Glazed Roasted Acorn Squash
Ingredients
For the Roasted Acorn Squash
- 2 acorn squash, medium
- 1/4 cup maple syrup
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon ground cinnamon, optional
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Carefully cut each acorn squash in half lengthwise. Using a spoon, scoop out the seeds and fibrous strands from the center of each half. You can discard the seeds or save them for roasting later.
⏱️ 5 min - 3
In a small bowl, whisk together the maple syrup, melted unsalted butter, kosher salt, freshly ground black pepper, and optional ground cinnamon until well combined. This will be your glaze.
⏱️ 2 min - 4
Place the squash halves cut-side up on the prepared baking sheet. Brush a generous amount of the maple glaze over the cut surfaces and into the cavities of each squash half.
⏱️ 3 min - 5
Roast the squash in the preheated oven for 15 minutes. The edges should start to soften slightly.
⏱️ 15 min•🌡️ 400 - 6
Carefully remove the baking sheet from the oven. Flip the squash halves so they are cut-side down. Brush the skin side with any remaining glaze, if desired. Return to the oven and roast for another 10-15 minutes, or until the squash is tender when pierced with a fork.
⏱️ 15 min•🌡️ 400 - 7
For extra caramelization, flip the squash back to cut-side up for the last 5 minutes of roasting. The glaze should be bubbly and slightly caramelized. Serve hot.
⏱️ 5 min•🌡️ 400