Maple-Roasted Acorn Squash Recipe

Hurray for the nutty sweetness and deep nourishment we get from roasted harvest squashes! This ultra-simple recipe practically makes itself, and the results embody all the colors, textures, and flavors of fall.

A touch of butter and maple syrup is all it takes to turn this dish into a masterpiece (or you can add optional fresh ginger and pecans to really gild the lily). Anti-oxidants, minerals, and true fall taste: Maple-Roasted Acorn Squash has it all.

INGREDIENTS

2 acorn squash
3 tablespoons unsalted butter, softened
1/2 teaspoon kosher salt
4 tablespoons maple syrup
3 teaspoons minced fresh ginger (optional)
4 tablespoons chopped pecans (optional)

1. Preheat oven to 400F. Slice a thin piece off both ends of the squash, including the stem. Cut the squash in half crosswise (perpendicular to the ribs). Scoop out the seeds with a sturdy spoon.

2. Line a pan in which the squash can fit snugly with foil or parchment paper. If you use foil, rub with butter to prevent squash from sticking.

3. Set the squash halves in the prepared baking pan and smear the flesh with the softened butter. Sprinkle with the salt. Drizzle maple syrup over the cut edge of the squash and into the cavity (most of the liquid will pool there) and sprinkle with the ginger, if using.

4. Roast the squash halves until nicely browned and very tender when pierced with a fork, about 1 hour and 15 minutes for a small to medium squash (larger squash may take longer); add the pecans, if using, for the last 10 minutes of cooking. Do not undercook. Serve warm with a spoon.

Serves 4.

Read more: Food, All recipes, Side Dishes

Adapted from Comfort Food (Taunton Press, 2004). Copyright (c) 2004 by Taunton Press. Reprinted by permission of the publishers.
Adapted from Comfort Food (Taunton Press, 2004).

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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J.L. A.

5:02PM PDT on Mar 16, 2012

yum

send a green star

Michele W.

9:16AM PDT on Oct 31, 2011

Thank you

Robin R.

10:12AM PDT on Oct 24, 2011

The key to this and most maple syrup recipes is using REAL maple syrup. For all you non-Canadians - trust me it's worth it to spend twice as much for the real deal - 100% authentic maple syrup is like night and day when compared with table syrup made from sugar and artificial additives. If you don't believe me, do a taste test and see for yourselves!

Jennifer C.

12:07AM PDT on Aug 19, 2011

Yummy! Fabulous recipe. Thanks for posting.

KS G.

4:59AM PDT on Apr 18, 2011

Thanks for the article.

Jamie H.

6:41PM PST on Feb 9, 2011

Being Canadian I love anything maple!!! I've got my acorn squash, and my favourite pure local maple syrup and I can't wait the taste the wonderful combination!

Brie B.

4:52AM PST on Dec 2, 2010

I can't wait to try this- talk about Yummy!

Elise H.

10:07PM PST on Dec 1, 2010

I would like to try this, soon!

Bon L.

5:26AM PST on Nov 23, 2010

Thanks for the info.

Christine F.

2:38PM PDT on Oct 26, 2010

I wonder if the maple syrup will make my husband a convert?....