Maple-Glazed Acorn Squash Boats
Maple-Glazed Acorn Squash Boats
Ingredients
For the Acorn Squash
- 2 acorn squash, medium
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Maple Glaze
- 4 tablespoons unsalted butter, melted
- 1/4 cup maple syrup, pure
- 1/2 teaspoon ground cinnamon
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
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.
⏱️ 5 min
- 3
Brush the cut sides and inside cavities of the squash halves with olive oil. Season evenly with salt and black pepper.
⏱️ 2 min
- 4
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.
⏱️ 20 min•🌡️ 400
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 20 min•🌡️ 400
- 8
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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Maple-Glazed Acorn Squash Boats
Ingredients
For the Acorn Squash
- 2 acorn squash, medium
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Maple Glaze
- 4 tablespoons unsalted butter, melted
- 1/4 cup maple syrup, pure
- 1/2 teaspoon ground cinnamon
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
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.
⏱️ 5 min - 3
Brush the cut sides and inside cavities of the squash halves with olive oil. Season evenly with salt and black pepper.
⏱️ 2 min - 4
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.
⏱️ 20 min•🌡️ 400 - 5
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.
⏱️ 3 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 20 min•🌡️ 400 - 8
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.
⏱️ 2 min