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
- 2 acorn squash (cut in half and scooped clean)
- 4 tablespoons maple syrup
- 2 tablespoons butter
- Place the acorn squash halves in a baking pan with the cut sides up.
- Place 1 tablespoon of maple syrup and 1/2 tablespoon butter into each acorn squash half.
- Cover with aluminum foil and roast in a reheated 400F/200C oven for 30 minutes.
- Remove the foil and roast until tender, about 30-45 minutes.