Maple Roasted Acorn Squash
Sweet, savory, and irresistibly nutty, this recipe for Roasted Acorn Squash takes just minute to prep. And the maple glaze makes you come back for seconds!
Servings: 6
Ingredients
- 2 medium acorn squash
- 1 tablespoon extra virgin olive oil
- 1 tablespoon pure maple syrup
- 1½ teaspoons kosher salt
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400℉ (200℃). Line a rimmed baking sheet pan with parchment paper.
- Wash and pat dry the acorn squash. Trim the top and bottom off, then slice the acorn squash in half through the middle with a sharp knife. Scoop out the seeds with a spoon or ice cream scoop and discard. Lay the cut squash halves on its flat side, then cut into 1-inch thick slices.
- In a large mixing bowl, combine the sliced acorn squash with 1 tablespoon extra virgin olive oil, 1 tablespoon pure maple syrup, 1½ teaspoons kosher salt, 1 teaspoon smoked paprika, and ½ teaspoon freshly ground black pepper. Toss to evenly coat the squash with the seasonings.
- Lay squash slices evenly on the prepared baking pan, being careful to not crowd the pan. (Use two sheet pans if needed!)
- Roast for 20 minutes. remove from the oven, flip, and then return to the oven to continue roasting for an additional 15-20 minutes, or until tender and the edges are golden and caramelized.
Notes
Acorn Squash: Select acorn squash that is heavier than it looks and has a smooth, matte dark-green rind.
Smoked Paprika: If you don't have smoked paprika, use regular paprika. Or omit it for a sweeter version of roasted squash.
Storage: Store leftovers in an airtight container for up to 4 days. To reheat, roast at 400°F for 7-10 minutes. This keeps the edges caramelized and prevents that sad, soggy microwave texture.
Nutrition
Calories: 88kcal | Carbohydrates: 14g | Fat: 3g | Sodium: 585mg | Potassium: 396mg | Fiber: 1g | Sugar: 3g | Vitamin A: 640IU | Vitamin C: 11.9mg | Calcium: 41mg | Iron: 0.9mg
