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roasted acorn squash in white baking dish
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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.
Course Side Dish
Cuisine American
Keyword roasted acorn squash
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 101kcal
Author Lauren

Ingredients

Instructions

  • Preheat oven to 400 degrees. Using a sharp knife, slice acorn squash down the center.
    acorn squash cut in half with seeds and guts
  • Scoop out the seeds and set aside.
    halved acorn squash cleaned out in white baking pan
  • 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.
    hand holding spice jars
  • Bake for 30-45 minutes or until squash is cooked thoroughly and soft all the way through.
    spooning melted butter and maple syrup on acorn squash
  • Remove from oven and cool 10-15 minutes. Cut into slices and remove skin. Spread remaining butter mixture over warm squash and serve.
    roasted acorn squash

Nutrition

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