Maple Cinnamon Baked Acorn Squash
Golden, caramelized acorn squash slices roasted with maple syrup, cinnamon, and butter for a cozy, naturally sweet fall side dish.
Equipment
- Chef’s knife
- Cutting Board
- Spoon
- Mixing bowl
- Basting brush
- Baking Sheet
- Parchment Paper
- Tongs or spatula.
Ingredients
- 2 medium acorn squash
- 2 –3 tablespoon olive oil or melted butter
- 3 tablespoon pure maple syrup
- 2 tablespoon brown sugar optional
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Black pepper to taste (optional)
- Fresh thyme or rosemary for garnish
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut acorn squash in half and scoop out seeds.
- Slice each half into half again, creating four quarters.
- Slice each quarter into 1-inch crescent-shaped pieces.
- In a small bowl, whisk oil or butter, maple syrup, brown sugar, cinnamon, salt, and pepper.
- Coat squash slices evenly with the maple glaze.
- Arrange slices on the baking sheet in a single layer.
- Roast for 25 minutes, flip, then roast another 15–20 minutes until tender and caramelized.
- Drizzle any leftover glaze from the pan over the slices and garnish with herbs.
