Best Roasted Acorn Squash Recipe

🧂 Ingredients

• 53 oz acorn squash

  2 similar-sized
• 0.5 oz butter

  1 Tbsp
• 0.6 oz brown sugar

  2 Tbsp, or in a pinch use white or cane
• 1 Tbsp maple syrup
• 1/4 tsp cinnamon
• 1/8 tsp salt

  just a pinch of salt

Instructions

• 1 Preheat your oven to 400ºF/200ºC.
• 2 Wash the squashes thoroughly to remove any extra dirt or dust. Then on a
  chopping board, cut the squash in half, start on one side at the stem, using a
  very sharp knife. 
• 3 Scoop and scrape out the seeds and the stringy bits with a spoon.
  
  Instead of throwing the seeds, you can roast them just like you would pumpkin
  seeds. Or you can compost them.
• 4 With a scoring knife, score the flesh of the acorn squash making about
  ½-inch-deep cuts. I like using a cross-hatch pattern. (Refer to the images on
  the blog.)
• 5 Spread the butter, then drizzle the maple syrup over the acorn squash. Sprinkle
  with cinnamon, sugar, and salt. 
  
  Then place the squash halves on a baking sheet pan covered with parchment paper.
• 6 Bake in the oven for about 1hr and 15 minutes at 400ºF/200ºC until the flesh is
  nicely browned and cooked through.
  
  Let it cool a little, then serve.
• 7 Store/Make ahead: You can store the cooked acorn squash, wrapped with foil, in
  the fridge for up to 4 days.
  
  To reheat: reheat for a few minutes until completely warmed through at
  400ºF/200ºC while still in the foil to keep the squash tender.
  
  Freeze: You can freeze the cooked squash, skin removed, tightly wrapped for 6-8
  months.

Nutrition Info