5 Ingredients or Fewer

Sinful Roasted Acorn Squash

February 15, 2012
0 Ratings
  • Serves 4
Author Notes

I love to eat acorn squash during the fall. While it is delicious roasted with just a bit of salt and pepper, it's nice to add a bit of flair every once in a while . . . —Oops! Were you gonna eat that?

What You'll Need
  • 2 acorn squash, halved, seeded and cut into wedges
  • Olive oil
  • Kosher salt and freshly cracked black pepper
  • Pumpkin pie spice (or ground cinnamon)
  • Cayenne pepper
  • 2 1/2 tablespoons real maple syrup
  • 1 1/2 tablespoons unsalted butter
  1. Preheat oven to 375 F. Lightly grease a baking sheet lined with foil.
  2. In a large bowl, toss the squash wedges with just enough olive oil to coat. Season with salt and pepper.
  3. Roast the squash until cooked through and a fork easily pierces the flesh, approximately 45 minutes.
  4. When the squash has finished cooking, melt the maple syrup and butter together in a small bowl in the microwave. In a large bowl, toss the squash with the melted butter and maple syrup. Serve immediately.

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