Description
This bold, buttery roasted acorn squash leans on aromatic ingredients like maple syrup and brown sugar for a boost of winter magic.
Ingredients
Scale
- 2 acorn squash (approximately 1 1/2 pounds each)
- 1 tablespoon olive oil
- 1 teaspoon plus 1 pinch coarse salt, divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter, diced
- 2 teaspoons pure maple syrup
- 2 tablespoons packed dark brown sugar
Instructions
- Preheat the oven to 400°F and line a quarter-size rimmed baking sheet (9.5 x 13 inches) with parchment paper.
- Going through the stems, slice the acorn squash in half and then scoop out the seeds. Lay the halves, cut side up, on the prepared sheet pan.
- Brush the cut sides lightly with olive oil. Sprinkle with 1 teaspoon of the salt and the pepper. Evenly distribute the butter, maple syrup, and brown sugar between the hollowed-out centers of each half.
- Bake until the flesh is tender enough to be pierced easily with a sharp knife, about 45 minutes to 1 hour, depending on the size of the squash.
- Remove from the oven. Sprinkle with a pinch of salt and then arrange on a platter. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Squash
- Method: Roasting
- Cuisine: Vegetables
Keywords: winter squash, acorn squash, maple syrup, brown sugar