Roasted Acorn Squash
Cinnamon and nutmeg make this sweet Roasted Acorn Squash more of a seasonal dish while smoked paprika gives it a light smoky flavor.
Servings 6 servings
Calories 101kcal
Ingredients
- 1-1 1/2 lb acorn squash
- 2 tablespoons butter melted
- 2 tablespoons real maple syrup
- pinch cloves
- pinch nutmeg
- 1/4 teaspoon cinnamon
- 1/2 tablespoon brown sugar
- 1/4 teaspoon smoked paprika
Instructions
- Preheat oven to 400° F. Using a sharp knife, carefully slice acorn squash down the center.
- Using a large spoon, scoop out the seeds and set squash 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.
- Place in a casserole dish and bake cut side up for 30-45 minutes or until squash is soft all the way through.
- Remove from oven and let rest for 10 minutes. Cut into slices and remove skin. Spread remaining butter mixture over warm squash and serve.
Notes
*if desired, save seeds for roasting!
Nutrition
Calories: 101kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 34mg | Potassium: 413mg | Fiber: 2g | Sugar: 5g | Vitamin A: 574IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 1mg
