Ingredients for Maple Roasted Acorn Squash
- 2 medium acorn squash
- 4 tablespoons butter, softened
- 1 teaspoon salt
- 1/4 cup maple syrup
- 1/2 teaspoon ground ginger
- 1/4 cup chopped pecans
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How to Make Maple Roasted Acorn Squash
- Preheat oven to 400°F (200°C).
- Cut off the stem and a thin slice from both ends of the acorn squash (about 1/2 inch).
- Cut the squash in half lengthwise.
- Scoop out the seeds and stringy pulp using a sturdy spoon.
- Line a baking sheet with foil or parchment paper.
- If using foil, lightly grease it with butter to prevent sticking.
- Place the squash halves cut-side up on the prepared baking sheet.
- In a small bowl, mix together 2 tablespoons of softened butter, 1/2 teaspoon of salt, and 1/4 teaspoon of ground ginger (optional).
- Spread the butter mixture evenly over the flesh of each squash half.
- Drizzle 2 tablespoons of maple syrup over the cut edges of the squash and into the cavity.
- Roast for 50-65 minutes, or until the squash is tender when pierced with a fork and nicely browned.
- During the last 10 minutes of cooking, add 1/4 cup of chopped pecans (optional) to the pan and roast alongside the squash.
- Let the squash cool slightly before serving. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
47g
Fat
27g
Carbs
11g
