Maple Cinnamon Acorn Squash recipe comes from the cookbook by Half Baked Harvest , Super Simple. This recipe screams fall to me so I wanted to share it with you!
One of my favorite fall vegetables to cook with these days is acorn squash. I first discovered this delectable veggie on one of my trips to Georgetown, Kentucky where I ate at the Feed Feed restaurant.
The thing about acorn squash or any winter squash for that matter is that the flavors are so versatile and they are the perfect ingredient to work with.
You can add them to desserts as well as savory dishes like soups, stews, and salads.
This recipe is kind of a combination between the two — sweet and savory. This would make the perfect Thanksgiving dinner side dish or for those nights when you just want to go vegetarian.
How to Make Maple Cinnamon Acorn Squash
Normally when I make an acorn squash, I just put Parmesan Cheese on top and roast it in the oven until crispy on one side. You can find my Parmesan Roasted Acorn squash recipe here.
Last year when I got the Super Simple recipe book from Half Baked Harvest, we made this dish and it was literally the best thing I have ever put in my mouth. The sweetness from the maple and the savory from the other spices make this the perfect dish.
The hardest thing about this recipe is cutting the squash in half. Once you cut the squash in half, just clean the pulp and seeds out like you would a pumpkin.
Add your spices and such and then roast in the oven. That is literally it. A very fast and simple side dish that your family is going to flip over.
Make sure to leave the rind on. When it is done cooking, the rinds are so thin that you can totally eat them with your squash. I do. But if you do not like that, simply eat around the rind until you are finished.
Looking for More Delicious Side Dish Recipes? Check this out
- Slow Cooker Southern Style Green Beans
- Everything Bagel Roasted Sweet Potatoes
- Southern Fried Apples
- Old Fashioned Cornbread Dressing with Sage
- Southern Cream Cheese Noodles
- 2 acorn squash, halved lengthwise and seeds removed
- 3 tablespoons of pure maple syrup
- 1 teaspoon of ground cinnamon
- Kosher Salt
- 4 tablespoons of salted butter
- Preheat the oven to 425 degrees. Line a baking sheet with a silicone mat or a parchment paper.
- Place the squash cut side down and bake until fork tender -- about 15 minutes.
- Remove from the oven and flip the squash over. Drizzle on the maple syrup across all 4 halves.
- Now, sprinkle on the cinnamon and salt. Add a tablespoon of butter to each center of the squash.
- Put the pan back in the oven and bake for an additional 30 minutes.
- Remove from the oven and let it rest for about 10 minutes before serving.
Amount Per Serving: Calories: 199Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 243mgCarbohydrates: 25gFiber: 5gSugar: 9gProtein: 1g