See more
Acorn Squash with Maple Syrup

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.

Oxmoor House JANUARY 2003

  • Yield: 4 servings


  • 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.

Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 21%
  • Fat: 2.4g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.2g
  • Carbohydrate: 21.4g
  • Fiber: 1.7g
  • Cholesterol: 8mg
  • Iron: 0.9mg
  • Sodium: 177mg
  • Calcium: 46mg

Go to Full Version of

Acorn Squash with Maple Syrup Recipe