Acorn Squash with Maple Syrup

Prep: 4 minutes; Cook: 16 minutes. A taste of the holidays, this steamed winter squash is bathed in butter and maple syrup.


4 servings

Recipe from

Oxmoor House

Nutritional Information

Calories 101
Caloriesfromfat 21 %
Fat 2.4 g
Satfat 1.5 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.2 g
Carbohydrate 21.4 g
Fiber 1.7 g
Cholesterol 8 mg
Iron 0.9 mg
Sodium 177 mg
Calcium 46 mg


1 acorn squash (about 2 1/4 pounds)
1 1/2 tablespoons light butter
3 tablespoons maple syrup
1/4 teaspoon salt
1/8 teaspoon ground cinnamon


Cut squash in half lengthwise; scoop out seeds and discard. Cut each piece in half.

Place squash in a medium saucepan; cover with water. Bring to a boil; cover and cook 15 to 18 minutes or until tender. Drain well, and transfer to serving plates.

Place butter, syrup, and salt in a small microwave-safe bowl. Microwave at HIGH 30 seconds; stir with a whisk. Spoon butter mixture over squash; sprinkle with cinnamon.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003