Description
Sweet and savory baked acorn squash with maple syrup, brown sugar, and warm spices. A perfect fall side dish!
Ingredients
Scale
- 2 medium acorn squash, halved lengthwise and seeds removed
- 4 tablespoons olive oil, divided
- 1/4 cup maple syrup
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped pecans or walnuts (optional)
- 2 tablespoons melted butter (optional, for extra richness)
- Fresh thyme sprigs for garnish (optional)
Instructions
- Preheat: Preheat your oven to 400°F (200°C).
- Prepare Squash: Halve each squash lengthwise. Scoop out the seeds and stringy fibers.
- Oil Squash: Brush the inside of each squash half with 1 tablespoon of olive oil.
- Make Filling: In a small bowl, combine maple syrup, brown sugar, cinnamon, nutmeg, ginger, salt, and pepper. Whisk until well combined.
- Fill Squash: Divide the maple syrup mixture evenly among the four squash halves.
- Add Nuts (Optional): Sprinkle chopped pecans or walnuts over the maple syrup mixture in each squash half, if using.
- Oil Exterior: Drizzle the remaining 1 tablespoon of olive oil over the outside of the squash halves.
- Bake: Place the squash halves, cut-side up, on a baking sheet lined with parchment paper.
- Bake Time: Bake for 45-60 minutes, or until the squash is tender and easily pierced with a fork.
- Butter (Optional): Brush the baked squash with melted butter during the last 10 minutes of baking, if using.
- Cool: Remove from oven and let cool slightly before serving.
- Garnish (Optional): Garnish with fresh thyme sprigs, if desired.
Notes
- Choosing Squash: Look for squash that are heavy for their size and have a deep green color with a patch of orange where they rested on the ground. Avoid squash with soft spots or blemishes.
- Roasting Seeds: Rinse seeds, toss with olive oil and salt, and roast at 350°F (175°C) for 10-15 minutes.
- Spice Variations: Add a pinch of cayenne pepper for heat, or cardamom for a warm flavor.
- Sweetener Substitutions: Use honey or agave nectar instead of maple syrup.
- Vegan Option: Omit butter or substitute with vegan butter.
- Stuffing Ideas: Stuff with cooked quinoa, wild rice, sausage, cranberries, and pecans.
- Cheese Addition: Sprinkle with crumbled goat cheese or feta cheese.
- Nut Variations: Use almonds, cashews, or pistachios instead of pecans or walnuts.
- Make Ahead: Prepare squash ahead of time by halving, scooping seeds, and brushing with oil. Store in refrigerator.
- Freezing: Baked squash can be frozen for up to 2 months. Cool completely, wrap tightly, and freeze. Thaw in refrigerator overnight before reheating.
- Troubleshooting:
- Not Tender: Continue baking for another 15-30 minutes.
- Too Dry: Add a tablespoon or two of water to the baking sheet.
- Too Sweet: Reduce maple syrup and brown sugar. Add a squeeze of lemon juice.
- Burning: Lower oven temperature to 375°F (190°C) and cover with foil.
- Prep Time: 15 minutes
- Cook Time: 45