When the summer season turns, I like to turn to cozy foods with warm spices that welcome my favorite season… Fall! Enter this maple-cinnamon acorn squash. Healthy, feel good roasted acorn squash with a hit of maple and cinnamon. I like to serve this with a simple roasted chicken and side of greens.
Acorn squash is a winter squash named for its acorn shape and sweet, nutty, orange flesh and edible skin. belonging to the same gourd family as pumpkins and zucchini. Like most squash Acorn squash has a long shelf life – up to three months.
How its made
This maple-cinnamon acorn squash takes almost no effort at all. Simply place the cut-seeded squash cut side down on parchment lined baking sheet and bake until fork tender (only 15 minutes!) and then flip it over, drizzle with pure maple syrup, sprinkle with cinnamon and add a dollop of butter to the center well of the squash (don’t skip this part… trust me!) and bake for 30 minutes more. Once done your house will smell of warm cinnamon and you will have a beautifully roasted delicious squash to enjoy.
Health benefits of acorn squash
Acorn squash is known primarily for its high contents of antioxidants, fiber, magnesium, and potassium. 1 cup of cooked acorn squash yields 9 grams of fiber. Fiber aides in gut health and digestion and satiety.
Maple-Cinnamon Acorn Squash
Time 45 min
| Serves 2
Ingredients:
- 1 Acorn squash, halved and seeds removed
- 2 Tbsp pure maple syrup
- 1/2 tsp ground cinnamon
- 2 Tbsp salted butter
- pinch of salt
Directions:
- Preheat oven to 425F. Line a rimmed baking sheet with parchment paper
- Place the squash cut side down on the prepared baking sheet and bake until fork tender. About 15-17 minutes.
- Remove from the oven and flip each squash half over. Drizzle the maple syrup over the squash and sprinkle evenly with the cinnamon and salt. Add one tablespoon of butter to the center of each half.
- Return the squash to the oven and bake until the squash begins to caramelize and brown. about 25-30 minutes more.
- Remove from oven and swirl the butter around the squash to coat each half evenly. Serve warm.
Note: If you want to make more than one squash, simply double the ingredients. Cook time remains the same. Store any cooled leftovers in an airtight container in the fridge for up to 3 days.
I hope you enjoyed this maple-cinnamon acorn squash and enjoy making this recipe for years to come. If you’ve tried this recipe, we would love for you to write a review below! Thank you
Prairie Sweets & Eats 
Looks delicious 🤓👍🏼
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