Roasted Acorn Squash (Printable Version)
Tender acorn squash roasted with butter, maple syrup, and a touch of cinnamon for a flavorful dish.
# What You'll Need:
→ Squash
01 -
2 medium acorn squash, approximately 3 pounds total
→ Fats and Oils
02 -
1/2 tablespoon olive oil
03 -
4 tablespoons unsalted butter, diced
→ Sweeteners and Seasonings
04 -
2 tablespoons pure maple syrup, plus extra for serving
05 -
1/2 teaspoon sea salt, plus additional to taste
06 -
1/4 teaspoon ground cinnamon, optional
→ Garnish
07 -
Candied pecans, optional
# Step-by-Step Guide:
01 -
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
02 -
Trim 1/4 inch off the stem end and base of each squash. Stand upright on a trimmed end and cut in half vertically. Scoop out seeds and fibrous parts with a large spoon. Arrange squash halves cut-side-up on the baking sheet.
03 -
Brush cut surfaces with olive oil. Place 1 tablespoon diced butter into each squash cavity. Drizzle evenly with maple syrup, then sprinkle with sea salt and cinnamon if using.
04 -
Roast in the preheated oven for 40 to 60 minutes, until tender when pierced with a fork. Timing depends on squash size.
05 -
Remove from oven and drizzle with additional maple syrup. Sprinkle with sea salt to taste. Optionally cut halves into wedges and garnish with candied pecans before serving.
# Additional Notes:
01 -
Roasting times vary; check tenderness with a fork starting at 40 minutes.