Roasted Acorn Squash
Total Time
50 minutes
Prep Time
10 minutes
Cook Time
40 minutes
Rating
4.84 out of 5 stars
(6)
Ingredients
4 servings
- 2 medium acorn squash, (about 1 1/2 lbs each)
- 1/2 tablespoon olive oil
- 4 tablespoons unsalted butter, (diced)
- 2 tablespoons pure maple syrup, (plus more for serving)
- 1/2 teaspoon sea salt, (plus more to taste)
- 1/4 teaspoon ground cinnamon, (optional)
- Candied pecans, (for garnish, optional)
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Preparation
Step 1
Preheat the oven to 400 degrees ˚F. Line a rimmed baking sheet with parchment paper and set aside.
Step 2
Place the squash on a cutting board. Use a sharp chef’s knife to slice 1/4-inch off the stem end and base of the squash. Stand it up on one of the cut ends and cut it in half, from top to bottom. Use a large spoon to scoop out the seeds and stringy parts. Place squash on a baking sheet cut-side-up.
Step 3
Brush the cut-sides of the acorn squash with olive oil. Place 1 tablespoon butter in the cavity of the squash and drizzle evenly with maple syrup. Sprinkle evenly with sea salt and cinnamon, if using.
Step 4
Roast for 40 to 60 minutes, or until squash is tender when pierced with a fork. Time will vary depending on the size of your squash.
Step 5
Remove from oven. Drizzle with additional maple syrup and sprinkle with sea salt, to taste. You can cut the halves into wedges to make the squash easier to serve and eat. Garnish with candied pecans, if desired.
Step 6
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