Baked Acorn Squash: Perfect for the Fall
A Perfect Side Dish for the Fall Season
This acorn squash recipe is one I grew up eating every fall. As it cooks, the spices will fill your home with scents of the season and make you feel like picking apples and carving pumpkins. Especially if you live somewhere warm, like I do, this recipe will help you get into the fall spirit—even if the temperature outside doesn't quite agree with you.
As this dish bakes, the squash and apples become fork-tender, and the maple syrup provides a delicious sweetness. Additional depth of flavor comes from using both red and green apples; the green variety lends tartness whereas the red variety provides a counteracting sweetness.
Not only is this side dish flavorful, it is beautiful when served. This would also make a perfect side dish for Thanksgiving.
- 2 acorn squash, halved
- 1 red apple, cubed
- 1 green apple, cubed
- 2 tablespoons unsalted butter, divided
- 2 teaspoon cinnamon, divided
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/8 teaspoon cloves
- 1/4 cup maple syrup
- pinch of salt
- 1 tablespoon olive oil
- Preheat your oven to 350 degrees. Begin by cutting the acorn squash in half and scooping out the seeds and fibrous strings in the middle. Save the seeds for roasting (a bonus recipe is included at the bottom of this page for roasting the seeds).
- Lightly brush the edges and inner portion of the acorn squash with olive oil, then place them cut side up in a small baking pan.
- Combine all of the other ingredients in a bowl, except for the maple syrup and butter. Using a small spoon, scoop the apple mixture into the inner portion of the acorn squash.
- Cut butter into small pieces and place them on top of the cubed apples. Drizzle maple syrup evenly between the two acorn squash bowls. Add pinch of cinnamon to the edges of the acorn squash.
- Take care that the acorn squash do not tip over while roasting, as the delicious juices inside will spill out if they do. Bake in 15-minute increments until the acorn squash is fork-tender.
- Allow the squash to cool for 5 minutes, then enjoy!
- Cover and keep any left overs in the fridge for up to 5 days. Microwave to reheat or enjoy cold.
|Serving size: 2|
|Calories from Fat||180|
|% Daily Value *|
|Fat 20 g||31%|
|Saturated fat 8 g||40%|
|Carbohydrates 101 g||34%|
|Sugar 44 g|
|Fiber 14 g||56%|
|Protein 4 g||8%|
|Cholesterol 31 mg||10%|
|Sodium 178 mg||7%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Simple Roasted Acorn Squash Seeds
Whenever I prepare squash, I like to take the opportunity to roast the seeds. I make a simple recipe by tossing the seeds in some olive oil and salt and then spreading them out on a baking sheet. By roasting them for a short period of time, the outsides of the seeds get crispy and crunchy while the insides remain soft. They make for a good snack while you're waiting for other food to cook, too!
Roast the seeds at 350 degrees in 5-minute intervals until cooked. Check the seeds often as they will burn and dry out quickly. At each 5-minute interval, flip the seeds and move them around on the pan a little. Once the seeds have turned a golden color but before they turn dark brown/black, take them out of the oven to enjoy.
Have You Roasted Seeds Before?
© 2018 Lisa Bean