Ingredients
Scale
- 2 medium acorn squash
- 2 tablespoons olive oil (or melted butter)
- 2 tablespoons maple syrup or brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Prepare the Squash: Preheat your oven to 400°F (200°C). Wash the acorn squash thoroughly under cold water. Using a sharp chef’s knife, carefully cut the squash in half from the stem to the point. Use a large spoon to scoop out the seeds and the stringy pulp from the center of each half. If necessary, slice a tiny sliver off the rounded bottom of each half so they sit flat on the baking sheet.
- Step 2: Season the Halves: Place the squash halves cut-side up on a parchment-lined baking sheet. In a small bowl, whisk together the olive oil (or melted butter), maple syrup, cinnamon, nutmeg, salt, and pepper. Use a pastry brush or a spoon to coat the inside and the top edges of the squash generously with the mixture.
- Step 3: Roast the Squash: Place the baking sheet in the center rack of the oven. Roast for 30 to 40 minutes, or until the squash is fork-tender and the edges are beginning to caramelize and turn dark golden brown. The exact time may vary depending on the size of your squash.
- Step 4: Final Touch and Serving: Remove the squash from the oven and let it cool for a few minutes. You can drizzle any remaining juices from the center of the squash back over the flesh before serving. Serve warm and enjoy the tender, sweet results.
- Cook Time: 45 minutes
- Diet: Vegetarian