Roasted Acorn Squash
A comforting roasted acorn squash recipe that highlights its natural sweetness with minimal ingredients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 3 acorn squash, halved and seeded
- Extra-virgin olive oil, for drizzling
- Pure maple syrup, for drizzling
- Chopped fresh sage and/or rosemary
- Sea salt
- Freshly ground black pepper
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the acorn squash halves on the baking sheet cut side up.
- Generously drizzle with extra-virgin olive oil and pure maple syrup.
- Sprinkle sea salt and freshly ground black pepper evenly over the squash.
- Sprinkle the chopped sage and/or rosemary into the center of each squash half.
- Roast in the oven for 25 to 40 minutes, checking for tenderness and caramelization.
- Season to taste after removing from the oven and serve warm.
Notes
For a tangy flavor, consider adding feta or goat cheese after roasting. Ensure to check on the squash often as oven temperatures may vary.
Nutrition
- Serving Size: 1 squash half
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
