Side dishes couldn’t get any simpler than my Maple Roasted Acorn Squash recipe. This Fall and Winter squash, known for its distinct acorn-like shape and green and orange hue, doesn’t require much effort to get it tender and delicious. A little bit of olive oil, a drizzle of maple syrup, some salt, pepper and cinnamon go a long way. These ingredients enhance the squash’s mild and sweet flavour profile without overpowering it. Maple syrup adds a touch of additional sweetness while the cinnamon and pepper give this dish some warmth.
This dish requires minimal prep, uses a total of 6 simple and everyday ingredients and relies on the oven to do all the heavy lifting. My Maple Roasted Acorn Squash would be the perfect addition to your next dinner and makes for a lovely and stress-free Thanksgiving Day dish. So, let me show you how it’s done. Grab a spoon and come and cook with me!
Prep Time: 5 minutes
Cook Time: 60 minutes
Total Time: 65 minutes
Serves: 4 - 8
Ingredients:
2 acorn squash (See Notes below)
2 Tbsp olive oil
2 Tbsp maple syrup
1 tsp kosher salt
1/4 tsp ground cinnamon
Freshly ground pepper, to taste
Instructions:
Preheat the oven to 400F and line a 11”x17” rimmed baking sheet with parchment paper.
Carefully cut the squash in half lengthwise. Using a large spoon, scoop out the seeds and discard or set them aside.
Lay the acorn squash on the baking sheet, cut side up. Using a pastry brush, brush 1/2 Tbsp olive oil onto the inner flesh of each half. Then, season with salt, pepper and cinnamon. Drizzle 1/2 Tbsp of maple syrup into each of the cavities.
Transfer the squash to the oven and cook uncovered for 60 minutes or until fork tender.
Remove the squash from the oven and transfer them to a plate or platter. Serve and enjoy!
Notes:
Repurpose the Seeds: Acorn squash seeds are edible when roasted. Treat them as you would pumpkin seeds. Give them a little roast and you’ll have yourself a nice little treat.
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