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Maple Roasted Acorn Squash makes a quick, delicious, and beautiful side dish. Made of acorn squash, maple syrup, and a sprinkling of spices.
If you are looking for a side dish that is just as beautiful to look at as it is to make, then this acorn squash is just what you need! With just a few ingredients, this dish is everything there is to love about squash – sweet, tender, and delicious!
For years, I sliced my acorn squash in half, scooped out the pulpy insides and then cut it into small wedges to roast. Finally, one day it occurred to me to make a whole slice and remove the center with a cookie cutter to make this bloom shape. Don’t you think it would be absolutely perfect for a ladies’ luncheon?
Ready in about 30 minutes, I drizzle the slices with a little bit of olive oil and maple syrup. Then, I sprinkle them with salt and pepper and roast them in the oven until they are fork tender and fragrant.
Here’s my Maple Roasted Acorn Squash recipe. I hope you love it!
Maple Roasted Acorn Squash Recipe
- 2 small acorn squash cut into 1/2-inch slices
- 2 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 tablespoon brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 400º F.
- Cut center pulpy portion of acorn squash from each slice, removing pulp and seeds. Set aside for another use or discard. Arrange acorn squash slices on rimmed sheet pan. Drizzle olive oil and maple syrup over acorn squash slices. Sprinkle with brown sugar, salt and pepper.
- Roast until fork-tender and fragrant, about 25 minutes. Remove from oven and serve warm.
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Oh my goodness! I’m not sure I will make winter squash any other way! YUM! thank you!
I’m so glad you like the squash made this way, Becky. We love it at our house.
That was totally wonderful thanks for the recipe.
I served this tonight with frozen peas in the “holes.” I brought the peas to a boil to defrost and then drained and immediately scooped them in the circles. Put one squash ring filled with peas next to each Cornish hens. I also served Uncle Bens seasoned wild rice from a box mix and cranberry sauce. My husband and I loved this squash recipe.