Roasted Acorn Squash
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Roasted Acorn Squash is baked to soft perfection with butter, maple syrup and spices. The perfect fall side dish.
- 1 acorn squash
- 2 tablespoons salted butter
- 2 tablespoons dark brown sugar
- 2 teaspoons maple syrup
- 2 Dashes of nutmeg
Preheat oven to 400 degrees. Find a deep dish that will snugly fit both halves of acorn squash, propping them both upright.
Cut acorn squash in half. Clean out seeds and stringy membranes. Place in dish, cut sides up. Score the insides of the squash with a sharp knife.
Place 1 tablespoon salted butter, 1 tablespoon dark brown sugar, 1 teaspoon maple syrup and one dash of nutmeg in each acorn squash halve.
Fill the deep cooking dish with water 1/3 up the sides of the acorn squash. Cover with aluminum foil to create steam in the dish.
Roast for 30 minutes covered and then remove aluminum foil, cooking for an additional 15 minutes. Insides of the acorn squash should be soft and mushy.
Now you have two choices, you can remove the meat from the insides of both squash halves and place in one bowl or you can serve each half to the table top and use it as a bowl. Enjoy!
If you've tried this recipe, come back and let us know how it was!
Calories: 251kcal | Carbohydrates: 38g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 110mg | Potassium: 747mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1140IU | Vitamin C: 23.7mg | Calcium: 89mg | Iron: 1.5mg