Acorn squash is one of the most underrated fall vegetables. Halved and roasted with maple syrup and warm spices, it becomes sweet, tender, and absolutely beautiful on the plate. The edges caramelize in the oven and the flesh gets soft enough to eat with a spoon. It is the perfect side for any autumn dinner.
Ingredients
- 2 acorn squash, halved and seeded
- 2 tbsp TN maple syrup
- 1 tbsp extra virgin olive oil
- ½ tsp Ceylon cinnamon
- ¼ tsp nutmeg
- ¼ tsp Redmond Real Salt
- 1 tbsp butter
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 400°F. Place the squash halves cut-side up on a lined baking sheet.
- Whisk together the maple syrup, olive oil, cinnamon, nutmeg, and salt. Brush over the cut surfaces of the squash.
- Place a small piece of butter in each cavity.
- Roast for 40 to 50 minutes until the squash is fork-tender and the edges are caramelized.
Notes
- Drizzle with extra maple syrup and a sprinkle of toasted pecan halves before serving.
- The cooked squash scoops easily from the skin with a spoon.
- This works beautifully with butternut squash halves too.
.png)
.png)
