- Calories 170
- Caloriesfromfat 20%
- Fat 3.7g
- Satfat 0.6g
- Monofat 2.3g
- Polyfat 0.6g
- Protein 4.4g
- Carbohydrate 34.6g
- Fiber 4.9g
- Cholesterol 0.0mg
- Iron 1.9mg
- Sodium 222mg
- Calcium 102mg
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.
How to Make It
Step 1
Preheat oven to 425°.
Step 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.
Step 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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girly668's Review
Delicious! Made as directed (except left the peel on, which was NO problem when eating it), only added more time in the oven to make it soft.
GayleR's Review
Very tasty, but took forever to peel. If I make again I'll try snoopy66's technique.
snoopy66's Review
Really good and easy, if you don't peel the squash. Cut in half, scoop out seeds and slice into 1 inch pieces. You can easily slice off the skin after it is cooked. I added some pumpkin pie spice. Yum.
RLoushin's Review
Delicious! Yet the prep was difficult. Cutting and peeling fresh acorn squash is time consuming and hard. Thank goodness I only did two and started early. Still took 40 minutes to cook.
Jansey's Review