5 Ingredients or Fewer

Maple Acorn Squash

November 14, 2013
1 Ratings
  • Serves 4
Author Notes

I am not sure why, but acorn squash is not something I purchase often. During my weekly shopping I spotted them and already had a pint of pure maple syrup in my cart. Immediately I was inspired to make Maple Acorn Squash as a side with my roasted chicken dinner! We enjoyed every bite and there was none left over! Note to self: next time buy 2… —Cindy Anschutz

What You'll Need
  • 2 medium acorn squash (about 1 1/2 pounds each)
  • 1/2 teaspoon salt
  • 3/4 cup pure maple syrup
  • 2 tablespoons unsalted organic butter, melted
  1. Cut squash in half lengthwise; remove and discard seeds and membrane. Cut each half widthwise into 1/2-in. slices; discard ends.
  2. Place slices in a large baking dish single layer. Season with salt. Combine syrup and butter; pour over squash.
  3. Bake covered with foil for 20 minutes then uncover for 10 minutes (if you are adding nuts add them now).

See what other Food52ers are saying.

  • Cindy Anschutz
    Cindy Anschutz
  • Michelle Palmer
    Michelle Palmer
  • Muse
  • Lesley

4 Reviews

Michelle P. November 21, 2015
It seems like part of the recipe is missing here. Do you have additional steps after 2, for example: oven temperature and cooking time.
Cindy A. November 23, 2015
Sorry I just added the remaining directions. Enjoy
Lesley November 15, 2019
Sorry, what's the oven temp?
Muse November 16, 2013
Love, love, LOVE acorn squash...thank you for the great recipe! Peace, Light and Love.