Maple Acorn Squash is an amazingly simple side dish as the weather drives us inside away from grilled to roasting and braising. This mild winter squash doesn’t just taste good, it provides Vitamin A, Vitamin C, potassium, manganese, folate (folic acid), and is good source of fiber. Before winter gives way to spring, make sure you adorn your dinner plates with this mild winter squash before the season ends.
Maple syrup, cinnamon, and nutmeg bring out the natural goodness in acorn squash like nothing else. Because this is a slightly sweet, a second more savory side dish brings balance. In the photo below you can see I was a little more heavy-handed with the cinnamon when served with Grilled Tri-Tip Roast and steamed green beans.
Maple Acorn Squash
Ingredients
- 1 acorn squash
- 4 teaspoons butter
- 2 tablespoons pure maple syrup or honey
- vanilla
- cinnamon
- nutmeg
Instructions
- Heat oven to 350°. Cut acorn squash in half from pole to pole; remove seeds and fibrous pulp. Pierce the inside of the squash with a fork several times.
- Place squash cut side up on a rimmed plate or baking dish. Pour 2-3 tablespoons of water in the bottom of the dish, which will create steam when cooking. Microwave for 6-7 minutes on high, or until the squash is easily pierced with a fork.
- Remove from the microwave and place 2 teaspoons of butter in the cavity of each squash and drizzle 1 tablespoon of maple syrup into the cavity and on the edges of the squash.
- Add a couple drops of vanilla, sprinkle with cinnamon as desired, and add a dash of nutmeg to each squash.
- Place in the oven for 5-10 minutes to melt butter and meld flavors. Serve immediately.
Oven only method:
- If you choose not to use a microwave or do not have one, instead, place the squash face down in the baking dish in a 350° oven for 50-60 minutes or until fork tender.
- Proceed with the remainder of the recipe. Note: I prefer this method when I am already using the oven for an extended period of time for another part of the meal.
Nutrition
More Amazing Side Dish Recipes:
Curry Roasted Acorn Squash & Pecans
Mashed Sweet Potatoes with Roasted Garlic
Tuscan Roasted Broccoli: Thanksgiving (or Anytime) Side Dish
Savory Sweet Potatoes: September Sides
Vegetable Tian: Classic Gratin Comfort
Portabella Mushrooms with Blue Cheese & Veg Stuffing
Roasted Butternut Squash with Gochujang Yogurt & Pepitas
Garlic Roasted Cauliflower
[email protected] says
October 23, 2017 at 7:26 pmThis looks delicious! Wonder if it would work on butternut squash too? I bet it would! Thanks for the recipe! Pinned.
rsmacaalay says
March 12, 2011 at 2:05 amWow this is so simple but I looks so delicious, I will definitely serve this soon with a good cut of beef!
Eftychia says
March 11, 2011 at 1:40 pmI never tried anything similar. It looks really nice! Thanks for sharing!
abbyrex2323 says
March 9, 2011 at 9:29 amI make a lot. of stuff with butternut and spaghetti squash, but I just realized I have never even purchased an acorn squash. I better get on it, because that looks good.
Katy Taylor says
March 9, 2011 at 9:24 amthanks for the recipes, but don’t microwave anything! you run the risk of breaking apart molecules that are integral parts of the food so that your body doesn’t recognize the food or take in all its nourishment. acorn squash is so easy and yummy to bake face down on an oiled sheet–no microwaving necessary!
Judy says
March 9, 2011 at 10:40 amYes, Katy, I agree and I almost posted both methods with this recipe…I rarely use my microwave to cook anything, mostly to quickly heat my coffee in the morning :). However, this is one of the compromises I sometimes make since it takes so long in the oven, I try to conserve the energy.
Good point, I will revise with both methods.