Photo: Antonis Achilles, Food Styling: Mary Claire Britton and Sarah Epperson; Prop Styling: Prissy Lee
Active Time
10 Mins
Total Time
50 Mins
Yield
Serves 4

This festively spiced twist on classic roasted acorn squash is easy, fun, and flavorful.

How to Make It

Step 1

Preheat oven to 400°F. Coat cut sides of squash with cooking spray. Arrange squash halves, cut side down, on a baking sheet lined with parchment paper. Bake in preheated oven until slightly tender, about 25 minutes. Remove from oven. Flip squash halves.

Step 2

Fill each squash cavity with 1 tablespoon butter, 1/2 tablespoon maple syrup, 1/8 teaspoon salt, 1/8 teaspoon cinnamon, and 1/8 teaspoon ginger.

Step 3

Return to oven. Bake at 400°F until squash is easily pierced with a fork and filling is melted, 15 to 20 minutes. Serve hot or warm.

Chef's Notes

Variations

Chili-Cumin

Acorn Squash Proceed with Step 1 as directed. Fill each squash cavity with 1 tablespoon unsalted butter, 1/2 tablespoon light brown sugar, 1/8 teaspoon kosher salt, 1/8 teaspoon chili powder, and 1/8 teaspoon ground cumin. Proceed with Step 3 as directed.

Parmesan-Rosemary Acorn Squash

Proceed with Step 1 as directed. Fill each squash cavity with 1 tablespoon olive oil, 1 tablespoon finely grated Parmesan cheese, 1/8 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1 small rosemary sprig. Proceed with Step 3 as directed. Remove rosemary sprigs before serving.

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