Maple Butter Roasted Acorn Squash
This maple butter roasted acorn squash is perfect for the holidays or as a delicious weeknight side. It’s made from a few simple ingredients that you probably already have on hand.
Ingredients
- 2 acorn squash, halved, seeded and scored
- ¼ cup unsalted butter
- ¼ cup maple syrup
- pumpkin pie spice, to taste
- salt, to taste
- 12 walnuts, roughly chopped or whole
Equipment
- 1 rimmed baking tray
- 1 small saucepan
Instructions
- Preheat the oven to 400 degrees.
- Spray a rimmed baking tray with non-stick cooking spray. Set it aside.
- Carefully cut both acorn squash in half and remove the seeds with a spoon.
- Score the inside of the squash using a paring knife. You want the squash to look like a uniform grid on the inside. This allows butter to seep into the squash as it bakes.
- In a small saucepan, over medium heat, lightly simmer unsalted butter and maple syrup together. Once melted and warmed through, evenly spoon the mixture across all four halves.
- Season the squash with a pinch of pumpkin pie spice and salt.
- Then, add 3-4 walnuts or pecans to the center of the squash.
- Roast for 1 hour or until fork tender. Serve hot and enjoy!
Nutrition
Serving: 1serving, Calories: 282kcal, Carbohydrates: 37g, Protein: 3g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 31mg, Sodium: 10mg, Potassium: 823mg, Fiber: 4g, Sugar: 12g, Vitamin A: 1147IU, Vitamin C: 24mg, Calcium: 102mg, Iron: 2mg