Serves 4
129 cal · 70 min
Easy Baked Acorn Squash
Recipe GLPRc7fd193252726b
A simple and elegant side dish featuring tender roasted acorn squash halves with a sweet maple or savory pepper finish. The squash caramelizes as it bakes, creating a naturally sweet and creamy interior. Perfect alongside any main course.
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Ingredients
2 acorn squashes
4 tablespoons maple syrup
¼ teaspoon per squash half Ground black pepper (optional, savory alternative to maple syrup)
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Preheat your oven to 400°F. Rinse the acorn squashes under cool running water and pat dry. Carefully cut each squash in half lengthwise using a sharp knife. Use a sturdy spoon or melon baller to scoop out all the seeds and stringy fibers from the center of each half.
Pour about 1/2 inch of water into a large baking pan or roasting pan.
Place the squash halves cut-side up into the pan. If any halves are uneven or unstable, carefully slice a thin strip from the rounded bottom side to create a flat, stable base that sits evenly on the pan.
Divide the maple syrup evenly among the four squash halves, using 1 tablespoon per half. Alternatively, if you prefer a savory preparation, sprinkle about 1/4 teaspoon of ground black pepper on the flesh of each half instead of the maple syrup. Spread the topping gently across the exposed flesh of each squash.
Transfer the pan to the preheated 400°F oven. Bake uncovered for approximately 55 to 65 minutes, until the flesh is very tender when pierced with a fork and the edges begin to brown. The exact time may vary depending on the size and age of your squashes.
Remove the pan from the oven and allow the squash to cool slightly before serving. Transfer each half to a serving plate and serve warm as a delicious side dish alongside your favorite main course.
