I love squash so I celebrate all winter long by making all sorts of squash recipes, including spaghetti squash with meaty tomato sauce, mashed cinnamon winter squash and butternut squash black bean chili.
My latest favorite is this maple roasted acorn squash!
It’s a super simple recipe with only 5 ingredients and a couple of super simple steps.
First, you’ll preheat the oven to 400 degrees. We want it nice and hot so the squash gets a little caramelized on the edges! Next, you’ll chop the squash in half and scoop the seeds out. If you have one, I suggest using a melon baller to scoop the seeds out. The edges are sharp so it easily does the job! After that, rub the squash flesh with olive oil, season with salt and black pepper and roast in a baking dish until it’s fork tender. Then, drizzle it with maple syrup and broil until bubbly.
It makes the perfect side dish for any winter meal, including these chili-rubbed pork chops with sauteed garlic greens or these almond-crusted chicken tenders.
An easy sweet and salty 5-ingredient side dish.
- 2 medium acorn squash, cut in half lengthwise and seeded
- 2 tablespoons olive oil
- Pinch kosher or sea salt
- Pinch freshly cracked black pepper
- 2 tablespoons pure maple syrup
- Preheat the oven to 400 degrees.
- Place the acorn squash cut side up in a baking dish. Brush with the olive oil and sprinkle with salt and black pepper.
- Roast 40-50 minutes or until squash is soft. Turn the oven to a broil.
- Brush with the maple syrup and broil 2-3 minutes or until lightly browned and bubbly.
- Serve immediately.
Storage Tip: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until heated through.
- Serving Size: 1 half
- Calories: 173
- Sugar: 6g
- Sodium: 25mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: squash, acorn squash, side dish, vegetarian, vegan