Maple Roasted Acorn Squash

Maple Roasted Acorn Squash


Acorn squash are still really cheap and after the success of the roasted acorn squash with green tomato and jalapeno jam I just had to try roasting some more of them. This time I wanted to try a sweet filling rather than a savoury one and since I already had maple in my meal, continuing the theme with a maple filling sounded perfect. This recipe is deceptively simple for how good the end results are. I filled the acorn squash halves with some maple syrup and a touch of butter and then I let the slow roasting in the oven do the rest of the work. The maple flavour went so well with the sweet roasted acorn squash and if you are a fan of maple syrup like me then these will disappear quickly! I served the maple roasted acorn squash with the bacon wrapped maple roast pork and they went really well together. Though I served them sliced with the meal the first night, I scooped all of the remaining squash and maple filling from the leftovers and turned them into maple mashed acorn squash. The maple mashed squash leftovers were even better the next day!

Maple Roasted Acorn Squash

(makes 4+ servings)
Printable Recipe

Ingredients:
2 acorn squash (cut in half and scooped clean)
4 tablespoons maple syrup
2 tablespoons butter

Directions:
1. Place the acorn squash halves in a baking pan with the cut sides up.
2. Place 1 tablespoon of maple syrup and 1/2 tablespoon butter into each acorn squash half.
3. Cover with aluminum foil and roast in a reheated 400F oven for 30 minutes.
4. Remove the foil and roast until tender, about 30-45 minutes.

Similar Recipes:
Roasted Acorn Squash with Green Tomato and Jalapeno Jam
Roasted Squash with Gorgonzola and Maple Syrup
Maple Mashed Sweet Potatoes

25 comments:

Ter said...

this looks really good. I have a great acorn squash recipe but sometimes you want something different.

Simply Life said...

Oh wow this sounds absolutely delicious!

Fun and Fearless in Boston said...

I have definitely made this before (http://funandfearlessinbeantown.blogspot.com/2009/10/crockpot-eggplant-sauce.html) and it was so easy and delicious!

Helene said...

What a delicious way to eat your squashes with real mapley syrup.

Rosa's Yummy Yums said...

A wonderful way of eating acorn squash!

Cheers,

rosa

Elra said...

I like to roast the acorn squash too, but never really made the sweet version of it. Sounds delightful Kevin.

Jennifer said...

This is how my Dad ALWAYS made acorn squash growing up and its still my favorite!

Gretchen Noelle said...

This gives me reason to get maple syrup soon!

Jenn said...

Good thing that the squashes and pumpkins are really abundant right now. Nothing beats a good roasted squash.

♥peachkins♥ said...

a very healthy snack..

pigpigscorner said...

wow, looks really delicious! I cant seem to find this type of squash here.

Sage said...

Love squash; trying to convince my husband to try it; this recipe might do it.

Joanne said...

This is by far one of my favorite ways to enjoy winter squash! I usually use a Paula Deen recipe that is incredibly similar to this (but then again how many different ways can you put maple syrup and butter on a squash?)

Pam said...

Amazingly beautiful!

Enjoy!

Jessica said...

This looks delicious!!

Dori said...

Making this right now for lunch!

Iva said...

that looks amazing! thank you for the recipe!

Meg said...

I really like the maple plate you used in this picture.
The roasted squash looks delicious, as well!

we are never full said...

having visited quebec recently, i appreciate real maple syrup being utilized in any way beyond pancakes and waffles. this is a winner (and a way to use my canadian maple syrup).

Peabody said...

The only way to have acorn squash. Mmm, brings back childhood memories.

Pam said...

I maple roasted some sweet potatoes today, so I can imagine how good this was!

Soma said...

Simply Delicious!

Fer said...

Another idea for roasted acorn squash is to use butter, ginger, honey and black pepper. You can make it as sweet or spicy as you like by varying how much ginger/pepper or honey you use.

Anonymous said...

I do something similar, except I use brown sugar and butter. Pack the squash about 1/2-2/3 full of brown sugar then add about 2 tablespoons of butter on top. Cook for about an hour or so the sugar carmelizes the sides as it cooks down. Careful eating!

Anonymous said...

I managed to do this, older members in my family had to know how i made this. They were very surprised it turned out so well.

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