Description
A simple and delicious roasted acorn squash recipe with maple syrup, butter, and optional toppings like pecans, cheese, or meat crumbles.
Ingredients
- 2 acorn squash, cut in half and scooped/seeded
- 2 tablespoons butter
- 4 tablespoons maple syrup (or brown sugar or honey)
- 1/4 cup pecans, toasted and coarsely chopped (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the squash halves on a baking sheet with the scooped holes facing up.
- Divide the butter and maple syrup between the holes of each squash half.
- Bake for 40–50 minutes, or until the squash is tender, basting occasionally with the butter and syrup mixture.
- Remove from the oven and sprinkle with toasted pecans.
- Serve and enjoy with a spoon.
Notes
- Acorn squash are also called pepper squash.
- Baking time may vary depending on the size of the squash.
- Option: Add 2 teaspoons white miso paste to the butter and maple syrup for a savory twist.
- Option: Add 2 tablespoons crumbled blue cheese after baking for extra flavor.
- Option: Add 2 tablespoons cooked and crumbled meat after baking for a savory crunch.
- Option: Scoop out the flesh and mash it like mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 squash half
- Calories: 180
- Sugar: 10g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 15mg
