Maple Baked Acorn Squash
Bring the warmth and richness of fall to your table with this Maple Baked Acorn Squash recipe, a delightful blend of sweet and savory flavors. Perfectly roasted to fork-tender perfection, acorn squash halves are filled with a luscious mixture of melted butter, pure maple syrup, brown sugar, and warming spices like cinnamon and nutmeg. As they bake, the squash caramelizes beautifully, creating a golden glaze that’s irresistibly delicious. Ideal as a cozy side dish or a light vegetarian main course, this dish is easy to prepare, requiring only 15 minutes of prep time before the oven does the rest. Whether you're serving this for a holiday feast or a weeknight dinner, the natural sweetness of the squash complemented by the rich maple glaze is sure to impress.
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Recipe Information
Ingredients
- 2 whole acorn squash
- 4 tablespoons unsalted butter
- 4 tablespoons maple syrup
- 4 teaspoons brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.25 teaspoon pepper (optional)
Instructions
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper or aluminum foil.
Carefully cut the acorn squashes in half lengthwise using a sharp knife. Scoop out the seeds and stringy bits with a spoon, creating a hollow center in each half.
Place the squash halves cut-side up on the prepared baking sheet. Sprinkle a pinch of salt evenly over the surfaces of the squash.
In a small saucepan or microwave-safe bowl, melt the unsalted butter. Stir in the maple syrup, brown sugar, cinnamon, nutmeg, and optional pepper until well combined.
Divide the butter and maple syrup mixture evenly between the squash halves, spooning it into the hollow centers. Use a brush or spoon to coat the inside edges of the squash with the mixture for added flavor.
Bake the squash in the preheated oven for 55-60 minutes, or until the flesh is fork-tender and caramelized along the edges.
Remove from the oven and allow to cool for a few minutes before serving. Spoon any remaining glaze from the centers over the squash for extra sweetness.
Serve warm as a side dish or a light vegetarian main course. Enjoy!
Nutrition Facts
Calories |
1634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 319.7 g | 116% | |
| Dietary Fiber | 77.3 g | 276% | |
| Total Sugars | 64.8 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 807 mg | 62% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 7579 mg | 161% | |
*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.
