Maple-Roasted Acorn Squash (Printer-Friendly Version)
Tender acorn squash wedges glazed with sweet maple syrup and warm spices for a perfect fall side.
# What You'll Need:
→ Squash
01 -
1 medium acorn squash, halved, seeded, cut into ¾-inch wedges
→ Glaze
02 -
2 tablespoons maple syrup
03 -
1½ tablespoons olive oil
04 -
½ teaspoon ground cinnamon
05 -
¼ teaspoon ground nutmeg
06 -
½ teaspoon salt
07 -
¼ teaspoon black pepper
# Steps to Follow:
01 -
Halve the acorn squash and remove the seeds. Cut each half into uniform ¾-inch wedges to ensure even roasting.
02 -
Whisk together maple syrup, olive oil, ground cinnamon, ground nutmeg, salt, and black pepper in a small bowl until combined and glossy.
03 -
Place the squash wedges in a single layer on a parchment-lined baking sheet. Brush or toss thoroughly with the maple glaze to evenly coat each piece.
04 -
Preheat the oven to 400°F. Roast the coated wedges for 25 to 30 minutes, flipping halfway through, until fork-tender and golden at the edges.
05 -
Sprinkle roasted wedges lightly with truffle salt or smoked salt, if preferred, just before serving to enhance aroma and flavor.
# Additional Tips:
01 -
Cut squash into consistent wedges for uniform roasting and caramelization.
02 -
Use convection oven setting, if available, for crisper edges and enhanced caramelization.
03 -
Preheat baking sheet to jump-start caramelization and improve texture.
04 -
Glaze the squash immediately before roasting to prevent dilution of flavor.
05 -
Garnish with fresh herbs like thyme or parsley for added color and aroma.