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Maple-Roasted Acorn Squash

by Susie Middleton

read reviews (2)

Choose acorn squash on the small side; they'll be more tender and cook more quickly than large ones. Serves four.

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acorn squash pecans pure maple syrup more more

2 acorn squash (about 1-1/4 lb. each)
3 Tbs. unsalted butter, softened
1/2 tsp. kosher salt
4 Tbs. maple syrup
1 Tbs. minced fresh ginger (optional)
4 Tbs. chopped pecans (optional)

Heat the oven to 400°F. 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.

With foil or parchment, line a small pan in which the squash will fit snugly. If you use foil, rub it with butter to keep the squash from sticking. Set the squash halves in the prepared baking pan and smear the flesh with the softened butter. Sprinkle with the salt. Drizzle the maple syrup over the top edge of the squash and into the cavity (most of the liquid will pool there) and sprinkle with the ginger (if using).

Roast the squash halves until nicely browned and very tender when pierced with a fork, about 1 hour and 15 minutes for small to medium squash (larger squash may take longer); add the pecans (if using) for the last 10 minutes of cooking. Serve warm.

nutrition information (per serving):
Size : per 1/2 squash; Calories (kcal): 210; Fat (g): 9; Fat Calories (kcal): 80; Saturated Fat (g): 5; Protein (g): 2; Monounsaturated Fat (g): 3; Carbohydrates (g): 36; Polyunsaturated Fat (g): 0; Sodium (mg): 250; Cholesterol (mg): 25; Fiber (g): 3;

From Fine Cooking 49 , pp. 41

March 1, 2002

user reviews

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by Leetie, 7/24/2012This recipe had outstanding flavor and was fun to eat. When I cut the top of the squash, I cut too deeply and there was a hole in the bottom that the syrup drained out of on one piece of squash. Next time I'll be sure not to slice so deeply. It was yummy having warm maple syrup in the bottom of the squash bowl to dip the squash in as you eat it. Thanks Susie for the awesome dish.