Description
A straightforward recipe for roasting acorn squash halves until tender.
Ingredients
Scale
- 2 medium acorn squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon maple syrup (optional)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut each acorn squash in half lengthwise.
- Use a spoon to scoop out the seeds and stringy pulp from the center of each half.
- Place the squash halves cut-side up on a baking sheet.
- Drizzle the cut surfaces with olive oil.
- Sprinkle evenly with salt and pepper. If using, drizzle maple syrup over the cut surfaces.
- Turn the squash halves cut-side down on the baking sheet.
- Roast for 35 to 45 minutes, or until the squash is tender when pierced with a fork.
- Serve warm.
Notes
- You can substitute brown sugar for maple syrup.
- For a savory flavor, sprinkle with cinnamon and nutmeg instead of sweetener.
- If you prefer softer edges, turn the squash cut-side up for the last 10 minutes of cooking.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 180
- Sugar: 10
- Sodium: 460
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 6
- Protein: 2
- Cholesterol: 0
Keywords: roasted acorn squash, baked squash, winter squash, side dish, simple vegetable