Acorn Squash with Raisin Sauce
Elevate your fall dinner table with the warm, comforting flavors of Acorn Squash with Raisin Sauce, a dish that showcases the best of seasonal ingredients. This recipe combines tender, oven-roasted acorn squash halves—sweetened with brown sugar and subtly spiced with cinnamon and nutmeg—with a luscious, maple-infused raisin sauce that adds the perfect touch of sweetness and texture. The caramelized squash pairs beautifully with the sticky, spiced sauce, creating a mouthwatering balance of savory and sweet. With just 15 minutes of prep time and wholesome ingredients like maple syrup and raisins, this recipe is both easy to make and ideal for cozy gatherings or holiday feasts. Serve it as a stunning vegetarian side dish or a unique centerpiece that's sure to impress!
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Recipe Information
Ingredients
- 2 whole acorn squash
- 4 tablespoons unsalted butter
- 4 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 cup raisins
- 0.25 cup water
- 2 tablespoons maple syrup
- 0.5 teaspoon salt
Instructions
Preheat your oven to 400°F (200°C).
Carefully cut the acorn squashes in half lengthwise and scoop out the seeds and stringy pulp from the center using a spoon.
Place the squash halves cut-side up on a baking sheet or in a baking dish.
Add 1 tablespoon of unsalted butter and 1 tablespoon of brown sugar to the cavity of each squash half, then sprinkle the cavities evenly with a pinch of ground cinnamon and ground nutmeg.
Sprinkle a small amount of salt (about 1/8 teaspoon per half) over the squash for flavor balance.
Cover the baking dish tightly with aluminum foil to trap steam, then bake the squash in the preheated oven for 45-50 minutes, or until the flesh is fork-tender.
While the squash is baking, prepare the raisin sauce. In a small saucepan over medium heat, combine the raisins, water, maple syrup, and the remaining cinnamon (1/2 teaspoon).
Bring the mixture to a simmer and cook for 5-7 minutes, or until the raisins are plump and the sauce thickens slightly. Stir occasionally to prevent sticking.
Once the squash is done baking, carefully remove it from the oven and let it cool slightly.
Spoon the warm raisin sauce over the top of each squash half, distributing the sauce evenly among them.
Serve immediately and enjoy the harmonious combination of the roasted acorn squash with the spiced raisin sauce!
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1291 mg | 56% | |
| Total Carbohydrate | 380.2 g | 138% | |
| Dietary Fiber | 80.9 g | 289% | |
| Total Sugars | 113.7 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 880 mg | 68% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 8205 mg | 175% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
