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    Home » Recipes » Christmas

    Buttery Roasted Acorn Squash

    Published: Nov 14, 2020 Modified: Nov 14, 2020 by Karen Kelly This post may contain affiliate links.

    Jump to Recipe Print Recipe Pin Recipe

    This simple Buttery Roasted Acorn Squash makes the perfect side dish for any fall or winter dinner.  It's salty and sweet and pairs well with any protein.  (gluten free)

    buttery roasted acorn squash on a sheet pan

    This Buttery Roasted Acorn squash is so easy to prepare and looks beautiful on the table.  It has a light flavor that is really complimented by the butter and pure maple syrup.  It is best when it served immediately as it can get a bit soggy when stored in the fridge.

    Preparing acorn squash for roasting is so easy.  Carefully cut the acorn squash in half and scoop out the seeds.  Place them on a parchment-lined sheet pan. Drizzle generously with olive oil and sprinkle with salt and pepper.  Place them in a 400-degree oven for 45 minutes to an hour.  

    acorn squash on a white plate

    Ways to eat acorn squash...

    • add it to pasta
    • put it on pizza
    • add it to a quesadilla
    • mix it into macaroni and cheese
    • add it to a salad
    • put it in your soup

    Buttery Roasted Acorn Squash

    Full of fall color and maple flavor. Perfect side dish!
    Print Pin Rate
    Course: Side
    Cuisine: American
    Diet: Gluten Free
    Keyword: roasted squash
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 15 minutes
    Servings: 6
    Calories: 160kcal
    Author: Karen Kelly

    Ingredients

    • 2 acorn squash, cut into quarters, seeds removed
    • 5 tablespoon melted unsalted butter
    • ½ teaspoon cinnamon
    • 2 tablespoon pure maple syrup
    • sea salt
    • pomegranate seeds and chopped sage

    Instructions

    • Preheat oven to 400°F. Place pieces of acorn squash on a parchment lined sheet pan.
    • In a small bowl combine the butter, cinnamon and maple syrup. Use a brush to brush evenly all over the acorn squash.
    • Sprinkle with sea salt and roast for about an hour.
    • Top with pomegranate seeds and sage. (optional) Serve immediately.

    Nutrition

    Serving: 1g | Calories: 160kcal | Carbohydrates: 20g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 6mg | Potassium: 514mg | Fiber: 2g | Sugar: 4g | Vitamin A: 819IU | Vitamin C: 16mg | Calcium: 60mg | Iron: 1mg
    Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.
    « ⁠ Blueberry Spirulina Smoothie
    Mediterranean Chickpea Salad »

    About Karen Kelly

    Hi, I'm Karen Kelly a certified health coach. At Seasonal Cravings, you will find wholesome gluten free recipes and healthy lifestyle tips.

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    Hello!

    I'm Karen Kelly a food photographer and recipe creator. At Seasonal Cravings you will find quick, gluten free recipes made with seasonal ingredients. Let's get cooking!

    ABOUT KAREN»

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