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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Carefully cut each acorn squash in half lengthwise. Use a spoon to scoop out the seeds and fibrous strands from the center of each half. Discard the seeds.

Brush the cut sides and inside cavities of the squash halves with olive oil. Season evenly with salt and black pepper.

Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 20 minutes, or until the squash begins to soften.

While the squash is roasting, prepare the maple glaze. In a small bowl, whisk together the melted unsalted butter, pure maple syrup, and ground cinnamon until well combined.

After 20 minutes, carefully remove the squash from the oven. Flip the squash halves so they are cut-side up. Divide the maple glaze evenly among the four squash halves, spooning it into the cavities and brushing it over the cut surfaces.

Return the glazed squash to the oven and continue roasting for another 15-20 minutes, or until the squash is tender when pierced with a fork and the glaze is slightly caramelized. The edges might brown nicely.

Remove from the oven and let cool for a few minutes before serving. You can serve them as individual 'boats' or scoop out the flesh.


Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Carefully cut each acorn squash in half lengthwise. Use a spoon to scoop out the seeds and fibrous strands from the center of each half. Discard the seeds.

Brush the cut sides and inside cavities of the squash halves with olive oil. Season evenly with salt and black pepper.

Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 20 minutes, or until the squash begins to soften.

While the squash is roasting, prepare the maple glaze. In a small bowl, whisk together the melted unsalted butter, pure maple syrup, and ground cinnamon until well combined.

After 20 minutes, carefully remove the squash from the oven. Flip the squash halves so they are cut-side up. Divide the maple glaze evenly among the four squash halves, spooning it into the cavities and brushing it over the cut surfaces.

Return the glazed squash to the oven and continue roasting for another 15-20 minutes, or until the squash is tender when pierced with a fork and the glaze is slightly caramelized. The edges might brown nicely.

Remove from the oven and let cool for a few minutes before serving. You can serve them as individual 'boats' or scoop out the flesh.
