Roasted Acorn Squash

This easy roasted acorn squash is basted with a sweet, savory glaze and roasted to tender perfection with a naturally buttery, sweet, and nutty flavor.

Course Side Dish

Cuisine American

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Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 117kcal

Author Beth Pierce

Ingredients

2 medium acorn squash, seeded and cut into ½ inch slices
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup unsalted butter
3 tablespoons maple syrup
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon

Instructions

Preheat the oven to 400 degrees. Cover a large baking sheet with aluminum foil. Brush the aluminum foil with a light coating of olive oil.
Place the squash on the baking sheet. Season the squash generously with sea salt and freshly cracked black pepper.
Combine the butter, maple syrup, chili powder, smoked paprika, ground cumin, and ground cinnamon in a small saucepan. Simmer over low heat until combined.
Roast the squash for 15 minutes. Remove it from the oven and baste it with the butter sauce.
Roast for another 15 minutes or until fork-tender. Baste with any remaining butter sauce.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave at reduced power just until warm.
Freeze in an airtight container for up to 3 months. Reheat in the microwave at reduced power.

Nutrition