Maple and Butter Acorn Squash

By: Coco Morante

Maple and Butter Acorn Squash
cuisine icon Cuisine
American
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free, Vegetarian
cuisine icon Cooking Technique
Bake
cuisine icon Notes
["Nutrition Information: Per serving: 216 calories, 11 grams fat, 30 grams carbohydrates, 2 grams fiber, 1 gram protein.","Vegan (substitute vegan butter for the butter) and gluten-free "]
cuisine icon Keywords
15-30 min, 4 servings, american, bake, Coco Morante, cook 22 min, easy, gluten free, ground cinnamon, ground nutmeg, kosher salt, maple syrup, omni plus, omni plus recipes, prep 5 min, side dish, small acorn squashes, unsalted butter, vegetarian

prep icon Prep Time
5 min
cook icon Cook Time
22 min

serving icon Servings
4 servings
Ingredients
  • 2 small acorn squashes
  • 4 tbsp unsalted butter
  • 1/3 cup maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt
Instructions
  • Line the cooking pan with aluminum foil or parchment paper.
  • Place the squashes on a cutting board and cut them in half from stem to tip. Use a spoon to scoop out and discard the seeds and stringy flesh. Place the scooped-out squash halves cut side up on the cutting board—if they do not sit perfectly level, trim off a small piece on the bottom to make them do so. Transfer the halves to the cooking pan.
  • Preheat the oven on BAKE at 375°F and set the cooking time for 22 minutes.
  • Use a pastry brush to brush the butter on the cut edges of the squashes, then pour the remaining butter into the squash cavities. Pour the maple syrup into the squash cavities. Sprinkle in the cinnamon, nutmeg, and salt.
  • Bake the squashes in the preheated oven.
  • When the cooking program ends, check the squashes for doneness —you should be able to pierce the flesh easily with a fork. If they are not cooked through, bake for a few more minutes.
  • Carefully transfer the squashes to serving plates and serve.
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