Baked Acorn Squash
Baked Acorn Squash is delicious in a soup, baked in a casserole, or simply roasted and drizzled with butter, maple syrup and warm spices.
Servings: 4 servings
Ingredients
- 2 acorn squash cut in half, seeds removed
- 4 tablespoons butter divided
- 4 tablespoons maple syrup divided
- 1/2 teaspoon cinnamon divided
- pinch ground nutmeg
- pinch ground cloves
- olive oil
Instructions
- Line a baking sheet with foil and preheat the oven to 350 degrees.
- Brush olive oil on the cut sides of the squash. Place cut-side down on a foil-lined baking sheet.
- Bake at 350 degrees for 30 minutes. Remove from the oven. Using tongs, turn the squash halves over.
- Place 1 tablespoon butter, 1 tablespoons maple syrup, 1/8 teaspoon ground cinnamon and a pinch of ground nutmeg and ground cloves into each squash half.
- Return to the oven and bake for an additional 30 minutes or until the flesh is easily pierced with a knife or fork.
- Remove from oven and let cool for 5-10 minutes before serving.
Notes
Storage - Leftover baked squash can be stored, wrapped in foil, in the fridge for 2-3 days.
Reheating - For best results, I like to reheat the squash in the oven. Keep the squash wrapped in the foil and reheat at 400 degrees F until warmed through.
Nutrition
Calories: 241kcal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 108mg | Potassium: 797mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1141IU | Vitamin C: 24mg | Calcium: 99mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
