Maple-Roasted Acorn Squash

Use real maple syrup in this recipe for a more complex dish. The syrup brings out the natural sweetness in the squash. And while the squash roasts, the sugars caramelize, intensifying the flavor. The darker the syrup, the richer the flavor.

Yield: 9 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 170
  • Calories from fat: 20%
  • Fat: 3.7g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.4g
  • Carbohydrate: 34.6g
  • Fiber: 4.9g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 222mg
  • Calcium: 102mg

Ingredients

  • 6 acorn squash (about 1 pound each)
  • 1/3 cup maple syrup
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray

Preparation

  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 syrup, oil, salt, and pepper in a large bowl, stirring well. Add squash; toss to coat.
  3. Place squash in a 13 x 9-inch baking dish coated with cooking spray. Bake at 425° for 25 minutes or until tender, stirring every 10 minutes.
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