Roasted Acorn Squash
This roasted acorn squash is cooked with brown sugar, maple syrup and cinnamon for a sweet and savory side that’s perfect for fall and winter meals. It pairs perfectly with a variety of proteins such as salmon, chicken, pork chops and steak.
- 2 1/2 pounds acorn squash
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons brown sugar
- salt and pepper to taste
- 1/4 teaspoon ground cinnamon or more to taste
- cooking spray
Preheat the oven to 400 degrees. Halve the acorn squash lengthwise and remove the seeds. Cut the halves into 3/4 inch thick slices.
Line a sheet pan with foil and coat with cooking spray.
In a small bowl mix together the olive oil, maple syrup, brown sugar, cinnamon and salt and pepper to taste.
Pour the olive oil mixture over the squash and toss to coat.
Bake for 20-25 minutes or until acorn squash is tender and starting to brown. Serve immediately.
Calories: 205kcal | Carbohydrates: 42g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 1006mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1040IU | Vitamin C: 31.2mg | Calcium: 109mg | Iron: 2mg