Maple and Butter Acorn Squash


  • 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
  • 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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