Baked Maple Acorn Squash
Equipment
- the appropriate size Pyrex baking dish to accommodate the number of squashes being baked
Ingredients
- 1 acorn squash - unpeeled, halved through the stem, and seeded
- 1 tablespoon unsalted butter - softened
- 2 tablespoon maple syrup - more for serving
- ¼ teaspoon cinnamon
- kosher salt and freshly ground black pepper
- flaked sea salt - for serving
Instructions
- Preheat the oven to 350 degrees F.
- Cut a small ¼" or less off the outside of the halved squash so they will sit flat. Turn over and place in baking dish, cut side up. With a butter knife spread a ½ tablespoon butter and the ½ tablespoon maple syrup on the cut side edges and, in the cavity of each half, sprinkle each squash with kosher salt, freshly ground pepper and cinnamon. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
- Add about a ¼" of water to the bottom of the dish which will help steam the squash while you roast them for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a fork.
- Place the squash on individual serving plates, drizzle lightly with extra maple syrup, sprinkle with sea salt, and serve hot.
Notes
This recipe is for one squash, two servings, so you can calculate multiples to make a half for each person you are serving. The quantities of ingredients will obviously increase as will the prep time when you increase the number of squashes being prepared, but the cook time will remain the same.