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Maple Roasted Acorn Squash. - harvestandnourish.com

Maple Roasted Acorn Squash

This maple roasted acorn squash is the super easy cold weather side dish you didn’t know you needed. Made with simple refrigerator and pantry staples, it’s easy enough to prepare for a weeknight and will present beautifully as a side for your holiday tables!
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Prep Time:10 minutes
Cook Time:45 minutes
Course: Side
Keyword: acorn squash, maple, roasted
Servings: 2 to 4

Ingredients

  • 1 acorn squash, halved and seeded
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon maple syrup, plus more for serving
  • 1 teaspoon kosher salt
  • 1 teaspoon finely chopped fresh rosemary, for serving
  • Maldon salt or another flaky sea salt, for serving
  • Freshly ground black pepper to taste
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Instructions

  • Preheat oven to 400ºF (200ºC).
  • Place squash halves cut sides up on a baking sheet and brush the entire open surface of each half with olive oil. Drizzle half a tablespoon of maple syrup into the cavity of each piece then season with kosher salt and pepper.
  • Roast for 35-45 minutes until tender when pierced with a paring knife or fork. If the squash is smaller, start checking for doneness at the 35-minute mark.
  • Transfer roasted squash to a serving plate. Drizzle with a little more maple syrup, sprinkle with fresh rosemary and season with flaky salt. Serve hot.

Notes

Size and slicing: Acorn squash can be halved through the stem or sliced into rings. If the acorn squash is a little bigger (more than what you need for 2 servings) slice roasted squash halves through the stem to make 4 wedges. Tip: Reserve washed and dried squash seeds for roasting with a little olive oil and coarse sea salt for an irresistible snack or topping for soups and salads.
Substitutions: If you don’t have or prefer not to cook with rosemary, sub fresh sage leaves or use ground cinnamon for a sweeter side dish. For a cheesy, savoury version, replace the maple syrup with butter and add freshly grated Parmesan cheese!
Storage: Leftover roasted squash will keep well sealed in an airtight container in the fridge for 3-5 days or frozen in an airtight container or bag for up to 6 months. To reheat, return to baking sheet and warm at 350ºF (177ºC) for ~5 minutes or until heated through.