Roasted Acorn Squash Recipe
Embrace the warmth of fall with this simple yet elegant roasted acorn squash recipe. The tender, sweet flesh, enhanced by savory herbs and a hint of maple syrup, creates a comforting dish perfect for cozy dinners or festive gatherings. This visually stunning side can also serve as a hearty main course alternative, ensuring it impresses guests and delights your family alike.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 acorn squashes (about 1 pound each)
- 2 tbsp extra virgin olive oil
- 2 tbsp pure maple syrup
- ½ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 tsp dried thyme (or 1 tbsp fresh thyme)
- 1 tbsp butter (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut each acorn squash in half lengthwise and scoop out the seeds.
- Brush the cut sides with olive oil, then sprinkle each half with salt, pepper, thyme, and drizzle with maple syrup.
- Place the halves cut-side down on a parchment-lined baking sheet and roast for 25-30 minutes until tender and caramelized.
- If desired, add a small pat of butter during the last five minutes of roasting for extra richness.
- Remove from the oven, let cool slightly, and serve warm.
Nutrition
- Serving Size: 1 half acorn squash (150g)
- Calories: 120
- Sugar: 8g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 5mg