Description
Maple Roasted Acorn Squash is savory and sweet, with its flavor intensified when tossed and roasted in a homemade maple glaze with a sprinkling of cinnamon.
Ingredients
- 2 acorn squash (about 1.5 pounds each)
- 2 tablespoons olive oil
- 1 ½ tablespoons pure maple syrup
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
Instructions
- Preheat the oven to 400˚F. Line a large half sheet baking pan with parchment paper.
- Carefully cut squash in half from the top to bottom (tip through the stem). Use a spoon to scrape out the strings and seeds. Slice the squash crosswise into ½ inch wide slices. Transfer to a large mixing bowl.
- In a small mixing bowl, stir together olive oil, maple syrup, cinnamon, and salt. Pour into the bowl of squash and toss to combine.
- Transfer the squash to the lined baking tray in a single layer. Pour any remaining sauce over top.
- Bake for 40 minutes, or until squash is tender when pierced with a knife.
Notes
How to store: Place leftover roasted acorn squash in an airtight container or sealed plastic bag and refrigerate for up to 4 days.
How to reheat: Reheat leftover squash by roasting in a 350F preheated oven for about 10 minutes until warmed through, or in a 350F air fryer for 5 minutes until warm.
How to freeze: Spread leftover maple roasted acorn squash on a parchment paper lined baking sheet and freeze for 2 hours. Then transfer the squash into a freezer bag and freeze for up to 3 months. Reheat your desired serving size straight out of the freezer by sautéing until heated through and crisped up. You can also bake it from frozen, microwave, or air fry.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American