I’ll just warn you up front. You are definitely going to want to double this acorn squash recipe. It’s so good you can’t help nibbling it fresh out of the oven—and then when it’s in the fridge—and then… Don't say I didn't tell you.
Ingredients
- 1 large acorn squash (2 pounds), halved lengthwise, seeded and cut into 1-inch wedges (yep, leave the skin on!)
- 1 tablespoon extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
- 2 tablespoons butter, melted
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 400°F.
- Toss squash with oil, and season with salt and pepper. Arrange in a single layer on a baking sheet lined with parchment paper or foil. Roast 25 minutes, turning halfway through.
- Combine butter and syrup. Brush over squash, and bake 5 minutes. Carefully flip wedges over, brush with butter and syrup. Bake another 5 minutes.
Servings: 4
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