Maple-Roasted Acorn Squash
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 193
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 30
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 2
- Cholesterol
- 15
- Sodium
- 550
- Total: 1 hr
- Active: 15 min
Ingredients
3 acorn squash, unpeeled, halved through the stem and seeded (see Cook's Notes)
3 tablespoons unsalted butter, diced
3 tablespoons pure maple syrup, plus extra for serving
Good olive oil
Kosher salt and freshly ground black pepper
Flaked sea salt, such as Maldon, for serving
Directions
- Preheat the oven to 350˚.
- Place the squash, cut-sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
- Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt and serve hot.
Cook’s Note
Acorn squash is hard to cut. To halve a whole squash, plunge the tip of the blade of a large chef’s knife into the side of the squash as far as it will go. Holding the handle of the knife, bang the squash (with the knife in it) on the board until the blade cuts all the way through.