Maple Glazed Acorn Squash

One of the nice things about winter squash, is you can typically use them interchangeably in recipes. This makes CSA cooking easy – sub acorn for butternut if that’s what you’ve got, etc. However, each squash has their own unique flavor! We started the winter squash harvest with delicata in the CSA shares, and this week we’re enjoying acorn and delicata. The acorn squash is a little darker in color, and has a great nutty flavor that is often enhanced with brown sugar and maple syrup. I definitely enjoyed a lot of syrupy sweet squash as a child, but as an adult I was looking for a more mildly sweet taste without sugar. This glazed squash is perfect if you like something that’s just sweet enough. I also added a pinch of cayenne, but if sweet and spicy is not your thing stick with just the cinnamon. Crank up the oven, and break down the squash.

Maple Glazed Acorn Squash

After you scoop out the seeds, cut the squash in half, then each half into four pieces. Place the wedges in a bowl, and toss with the olive oil and salt.

Maple Glazed Acorn Squash

Arrange wedges on a baking sheet with, and bake for 25 minutes total, flipping halfway through cooking. Each side should be a little browned and the squash softened.

Maple Glazed Acorn Squash

While the squash bakes, melt the butter, maple syrup, cinnamon, and cayenne (if using) together. Stand the cooked squash wedges up on the baking sheet, and use a brush to generously coat each wedge with the maple syrup mixture. Return to the oven. Serve warm!

Maple Glazed Acorn Squash

Maple Glazed Acorn Squash

1 acorn squash, cut in half, seeds scooped out, then sliced into 8 wedges
1 tablespoon olive oil
1/2 teaspoon salt
few grinds of black pepper (optional)
1/4 cup maple syrup
2 tablespoons butter
pinch of cinnamon
pinch of cayenne (optional)

Preheat oven to 400F. In a large bowl, toss the squash, olive oil, salt, and pepper together. Place the squash, cut side down on a parchment lined or oiled baking sheet. Bake for 25 minutes, flipping halfway through cooking.

While the squash is baking. Melt butter, maple syrup, cinnamon, and cayenne together. Set aside

When the squash is cooked through, remove from oven. Raise the oven heat to 450F. Stand squash up on the baking sheet, and generously coat with maple syrup mixture. Return to oven for 5 minutes until edges are starting to brown. Let cool for a few minutes, and serve warm.


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