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Maple-Roasted Acorn Squash

Yield 6 servings (serving size: 1 cup)
Made from maple syrup, maple sugar has a more intense flavor and sticks to the squash well. To save time, you can skip peeling the squash.

Ingredients

  • 3 acorn squash (about 1 pound each)
  • 1/4 cup maple sugar
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Cooking spray

Nutrition Information

  • calories 112
  • caloriesfromfat 0.0 %
  • fat 2.7 g
  • satfat 0.4 g
  • monofat 1.8 g
  • polyfat 0.3 g
  • protein 1.4 g
  • carbohydrate 23.4 g
  • fiber 2.6 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 166 mg
  • calcium 62 mg

How to Make It

  1. Preheat oven to 425°.

  2. Cut each squash in half lengthwise. Discard seeds and membranes. Cut each half crosswise into 1-inch-thick slices; peel. Combine maple sugar, oil, and salt in a large bowl. Add squash; toss to coat.

  3. Place squash in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Bake at 425° for 40 minutes or until tender, stirring every 10 minutes.

  4.  

  5. Young Chefs can:

  6. Help scoop seeds out of squash

  7. Stir squash to coat with sugar, oil, and salt

  8.  

  9. Older Chefs can:

  10. Measure and add sugar and salt

  11. Spoon coated squash into baking dish