Happy Friday one and all! Recently I’ve been really obsessed with squash. Pumpkin, butternut squash, spaghetti squash…you name it, I’m making it for dinner! Today’s Maple Roasted Acorn Squash basically melts in your mouth and is super sweet and delicious!
This maple roasted acorn squash is perfect when you’re in the mood for something sweet but healthy. It helps to balance out a spicy component to any meal. Only 5 ingredients are standing in between you and some delicious melt in your mouth squash!
- 1 acorn squash
- 1 tablespoon of maple syrup (use the real kind…there’s no junk in it and it tastes way better!)
- 1/2 teaspoon of ground ginger
- 1 teaspoon of cinnamon
- 1 teaspoon of packed brown sugar
- Preheat the oven to 375 degrees
- Cut the acorn squash in half using a very sharp knife.Luckily acorn squash is not as tough to cut as butternut or spaghetti squash! Remove the seeds using a spoon.
- Drizzle the maple syrup on each half of the squash and use your hands to coat the entire squash
- Sprinkle the ginger and cinnamon on each half
- Gently spread the brown sugar to cover each half
- Place in the oven skin side up and roast for 45 minutes or until you can stick a fork through the squash skin easily.
- I cut mine in slices but you could also scoop out the squash once soft
I served mine with salmon and green beans. The salmon had a spicy sriracha mayo on top so it was nice to have the sweetness to balance it out!
I ate this the same day I captured my WIAW Saturday post. Check it out on my WIAW Page! Happy Roasting!!
What’s your favorite kind of squash? Do you like sweet and spicy together?
Tell me in the comments below!
Another squash recipe: Spaghetti Squash Bake