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)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

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

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

Preparation

  1. 1. Preheat oven to 425°.
  2. 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. 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
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Maple-Roasted Acorn Squash Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy