Healthy Roasted Acorn Squash
A quick and easy roasted acorn squash side dish featuring warm spices and a hint of smoky paprika. Naturally sweetened with maple syrup, it’s high in fiber, low in calories, and perfect for everyday dinners or meal prep.
Equipment
- 1 Sharp Chef’s Knife
- 1 large spoon
- 1 small mixing bowl
- 1 casserole dish or baking pan
- 1 basting brush (optional)
Ingredients
- 1 –1½ lb acorn squash
- 2 tablespoons unsalted butter melted
- 2 tablespoons pure maple syrup
- Pinch ground cloves
- Pinch ground nutmeg
- ¼ teaspoon ground cinnamon
- ½ tablespoon brown sugar
- ¼ teaspoon smoked paprika
Instructions
- Preheat the Oven: Start by setting your oven to 400°F (200°C) to ensure it reaches the perfect roasting temperature. Preheating is crucial for evenly cooking the squash, allowing it to become tender while the spices and maple syrup caramelize beautifully.
- Prepare the Squash: Place your acorn squash on a sturdy cutting board. Using a sharp chef’s knife, carefully slice the squash in half from stem to tip. This will create two even halves, exposing the inner cavity for cleaning and seasoning. Take your time—acorn squash skins are firm, so precise, slow cuts prevent accidents.
- Scoop Out the Seeds: Using a large spoon, gently scoop out all seeds and fibrous strands from the center of each squash half. Set the cleaned halves aside. Don’t throw away the seeds—they can be rinsed, seasoned, and roasted separately for a crunchy snack.
- Mix the Spice Glaze: In a small mixing bowl, combine the melted butter, maple syrup, ground cloves, nutmeg, cinnamon, brown sugar, and smoked paprika. Stir thoroughly until all ingredients are fully incorporated into a smooth, aromatic glaze. The mixture should be thick enough to coat the squash without dripping excessively.
- Apply the Glaze to Squash: Take half of the spice mixture and generously brush or spoon it onto the inner cavity of each acorn squash half. Make sure the glaze reaches every nook and cranny, enhancing the natural sweetness of the squash while infusing it with warm, smoky flavors.
- Arrange Squash for Baking: Place the glazed squash halves cut-side up in a casserole dish or a baking pan.This orientation ensures that the glaze stays on top during roasting, allowing the flavors to concentrate while the flesh cooks evenly.
- Roast Until Tender: Slide the pan into the preheated oven and roast for 30–45 minutes. Check the squash at the 30-minute mark by gently piercing the thickest part with a fork. It should slide in easily, indicating the squash is fully soft and caramelized. If needed, continue roasting in 5-minute intervals until perfectly tender.
- Rest the Squash: Once done, carefully remove the pan from the oven. Let the squash rest for about 10 minutes. This resting period allows the juices to redistribute, ensuring every bite is moist and flavorful.
- Slice and Remove Skin: After resting, use a sharp knife to cut the squash into slices or wedges. The skin should peel off easily at this stage. You can leave it on if desired, as it is edible and contains additional nutrients.
- Apply Remaining Glaze: Take the remaining half of the butter-maple spice mixture and spread it over the warm squash slices. This final coating adds extra sweetness, aroma, and a rich finish that makes each bite irresistible.
- Serve and Enjoy: Arrange the glazed slices on a serving platter or individual plates. This roasted acorn squash is now ready to be enjoyed as a comforting side dish alongside your favorite main course. Perfect for everyday meals, holiday dinners, or meal prep for the week.
Notes
- Choose acorn squash that is firm, heavy for its size, and free of soft spots for the best texture.
- Melt the butter gently to avoid separating it when mixing with the maple syrup and spices.
- You can save the seeds for roasting—simply rinse, season, and bake at 325°F for 15–20 minutes.
- Adjust spices according to taste; more cinnamon for sweetness or extra smoked paprika for a bolder smoky flavor.
- Resting the squash after baking improves flavor and makes slicing easier.
- Serve immediately for the best texture, or warm gently before serving if reheating.
