Roasted Halved Acorn Squash with Maple Syrup
Ingredients
- 1 acorn squash unpeeled, halved through the stem, and seeded
- 1 Tbsp unsalted butter diced
- 1 Tbsp pure maple syrup plus extra for serving
- ground cinnamon
- ground nutmeg
- olive oil
- sea salt optional, to taste
Instructions
- Preheat oven to 350℉.
- Place the squash, cut sides up, on a sheet pan that has been lined with foil or parchment paper. Place ½ Tbsp butter and ½ Tbsp maple syrup in the cavity of each squash. Sprinkle the insides with ground cinnamon. Brush the cut sides with olive oil and sprinkle with ground cinnamon and nut meg.
- Roast for 40 to 60 minutes*, depending on the size of the squash, until tender when pierced with a small knife.
- Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt (optional), and serve hot.
Notes
- Check at 30 minutes, and baste.
