Maple Roasted Acorn Squash
Acorn squash slices are roasted until tender with maple syrup and paprika for a sweet and savory easy side dish.
Servings: 4
Calories: 88kcal
Ingredients
- 1 acorn squash sliced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 tablespoon maple syrup
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400 degrees.
- Wash and pat dry the acorn squash. Cut the acorn squash in half crosswise. Scoop out the seeds with a spoon and discard seeds and membrane. Cut each squash half into half again. Cut each quarter of the squash into 1 inch crescent-shaped slices.
- Toss sliced acorn squash with olive oil, salt, paprika, and maple syrup.
- Lay squash slices evenly on large baking sheet, being careful to not crowd the baking dish.
- Roast for 20 minutes and then flip the squash and roast for an additional 10 minutes.
Notes
- Feel free to use melted coconut oil or canola oil in place of the olive oil.
- The paprika helps to balance out the sweetness of the maple syrup, but you can omit for a sweet side dish.
- Be sure to not overcrowd the baking dish and that the oven is preheated fully to 400 degrees. DO NOT be tempted to cook at a higher temperature to speed the process up, as this can result in burnt squash.
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