Baked Acorn Squash
Photo: Charles Schiller; Styling: Lynn Miller
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Amount per serving
- Calories: 145
- Fat: 4g
- Saturated fat: 2g
- Protein: 2g
- Carbohydrate: 29g
- Fiber: 4g
- Cholesterol: 10mg
- Sodium: 154mg
- 4 acorn squash
- 2 tablespoons plus 2 tsp. unsalted butter
- 4 teaspoons maple syrup
- Salt and pepper
- 1. Preheat oven to 375ºF and line a large rimmed baking sheet with foil. Lightly mist foil with cooking spray. Slice off tops of squash and cut each into quarters. Using a spoon, scoop out and discard seeds and fibers.
- 2. Place 1/2 tsp. butter inside each squash quarter and drizzle each with 1/4 tsp. maple syrup. Sprinkle with salt and pepper. Place squash quarters on baking sheet, spaced far enough apart so they don't touch.
- 3. Bake until squash is tender, 35 to 45 minutes. Serve hot.
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