Servings: 4
Ingredients
- 2 large acorn squash halved, seeds removed
- 2 tbsp olive oil butter will work also
- 1 pinch cayenne a little goes a long way
- 2 tbsp brown sugar light or dark
- 1 tsp flaky sea salt
- 4 tbsp maple syrup
- 3 tbsp raisins optional
Instructions
- Preheat oven to 400*.
- Line a baking sheet with foil or parchment paper. Place acorn squash cut side up on the lined baking sheet and drizzle the olive oil all over the flesh of the squash.
- Mix the cayenne, brown sugar and salt together and sprinkle it all over each acorn squash half. (You will likely not need all of the seasoning mix).
- Roast at 400* for 45 minutes.
- Remove from the oven. Test the squash to make sure it pierces easily and is fork tender. (Each acorn squash will vary in size, some may take an additional 10 minutes or so.)
- Drizzle each acorn squash half with maple syrup and sprinkle raisins inside each squash cavity (if using).
- Return squash to the oven and bake an additional 10 minutes.
Notes
Tip: This recipe is also a great way to make a delicious roasted acorn squash mash. Once the squash is out of the oven and cooled, scoop out the flesh and mash it with 2 tbsp melted butter for a different way to serve this squash.
Tip for leftovers: Blend and then heat any leftover squash with a little bit of veggie or chicken stock and a touch of coconut milk for a delicious acorn squash soup. Omit the raisins if you do this.
Tried this recipe?Mention @Katyscookin or tag #katyscookin!