Roasted Acorn Squash
Cinnamon and nutmeg make this sweet Roasted Acorn Squash more of a seasonal dish while smoked paprika gives it a light smokey flavor.
Servings 6 servings
Preheat oven to 400 degrees. Using a sharp knife, slice acorn squash down the center.
Scoop out the seeds and set aside.
In a small bowl, combine butter, maple syrup, cloves, nutmeg, cinnamon, brown sugar and smoked paprika together until well combined. Slather half of the mixture on the insides of the two halves of acorn squash.
Bake for 30-45 minutes or until squash is cooked thoroughly and soft all the way through.
Remove from oven and cool 10-15 minutes. Cut into slices and remove skin. Spread remaining butter mixture over warm squash and serve.
Calories: 101kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 39mg | Potassium: 408mg | Fiber: 2g | Sugar: 5g | Vitamin A: 558IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 1mg