Maple-Roasted Acorn Squash
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.
Yield: 6 servings (serving size: 1 cup)
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Amount per serving
- Calories: 112
- Calories from fat: 0.0%
- Fat: 2.7g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.3g
- Protein: 1.4g
- Carbohydrate: 23.4g
- Fiber: 2.6g
- Cholesterol: 0.0mg
- Iron: 1.3mg
- Sodium: 166mg
- Calcium: 62mg
- 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
- 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.
- Young Chefs can:
- Help scoop seeds out of squash
- Stir squash to coat with sugar, oil, and salt
- Older Chefs can:
- Measure and add sugar and salt
- Spoon coated squash into baking dish
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