Description
Caramelized roasted acorn squash with maple sweetness and warm spices is a quick, beginner-friendly autumn side dish ideal for Thanksgiving or holidays. The two-stage roasting creates crispy edges and soft flesh with minimal effort, delivering restaurant-quality flavor.
Ingredients
2 medium acorn squash
3 tbsp olive oil
1 tbsp maple syrup
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt
½ tsp black pepper
Pinch of herbs
Instructions
Preheat oven to 400°F (200°C)
Slice each acorn squash in half lengthwise from stem to bottom
Use a scoop tool to remove seeds and coarse fibers
Brush halves with warmed olive oil
Spoon ½ tbsp maple syrup into each cavity
Dissolve cinnamon and nutmeg in ¼ cup water
Paint spice mixture evenly over flesh and skin using a pastry brush
Roast on parchment paper for 20 minutes
Flip squash halves, continue roasting for 10-15 minutes until edges are crispy and flesh is tender
Notes
Use parchment paper for easy cleanup
Choose similarly sized squash for even roasting
Optional herbal finish: parsley or rosemary
If the skin browns too quickly, tent with aluminum foil
- Prep Time: 15
- Cook Time: 30
- Category: Vegetarian Recipes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 squash half
- Calories: 130
- Sugar: 8g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg