Baked Acorn Squash
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baked acorn squash with maple syrup and cumin
Sweet and delicious baked squash with maple syrup and a touch of cumin. I ate mine straight from the shell and with a glass of red pinot noir to savor every bite.
beautiful acorn squash
Not much to this recipe. Cut, scoop seeds, season, bake and there you have it!
I mashed the remaining half of the squash and served it to my son and husband as a side dish. They slurped it right up!
Baked Acorn Squash
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- 1 medium to large acorn squash
- 1 teaspoon olive oil (divided)
- 4 tablespoons maple syrup (divided)
- 1 teaspoon cumin powder (divided)
Instructions
- Preheat oven to 350F
- Cut acorn squash in half
- Scoop out seeds with spoon and discard or save to bake
- Place acorn squash face up on a baking sheet
- Rub olive oil on squash
- Drizzle maple syrup
- Sprinkle cumin powder
- Bake for 30-40 minutes until squash is a bit burned on the edges and soft on the inside when checked with a fork
- Let cool and serve
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Tag: acorn squash, baked acorn squash, gluten-free holiday foods, maple syrup acorn squash, vegan holidays
I recently learned that you can eat the skin, so last night with our roasted chicken I tried it. Must say it was delish, they baked for 1 1/2 hours in oven, a little raw sugar sprinkled on top, yummy.
Hi Kelly, I was at Whole Foods two days ago and they had the pumpkin with the skin roasted in maple syrup and you are right about eating the whole thing! It was yummy!
Lovely, as always! XO
Thank you as always Lexi!
You can also roast the seeds with all the stringy goop for a nutritious snack. Spice up the seeds sweetly with cinnamon and nutmeg plus some sugar or go savory with an herb mix.
Thanks for that tip Donna! I will try next time I open up a squash, which will be in the next week for sure. Fall is a great time to just cook squash…all the time!