Scoop a bit of the butter and maple syrup that has pooled in the centre cavity over the edges of the flesh to give them a quick baste. You can even add maple syrup if you prefer them sweet! You can keep the seeds plain or drizzle them with a bit of olive oil, salt, and pepper. Spread the seeds in a single layer on a baking sheet lined with parchment or a silicone mat. Pull the seeds from the stringy membrane, rinse them clean, and pat them dry with a clean cloth.
Roasted acorn squash recipe maple syrup skin#
With the seeds removed, place the squash halves on the prepared baking sheet with the skin side up.Reserve the seeds and follow the instructions below for roasting them (toss the stringy membrane in your veggie scraps for flavourful homemade broth!). Use a spoon to scrape out the seeds and stringy membrane.When you arrive at the thick top stem just pull the two halves apart and the stem will split cleanly (no need to try and slice through it). Slice the squash in half from stem to stem. Wash your squash well under running water as you will be eating the skin.Preheat your oven to 400 degrees F and prepare a baking sheet with parchment paper or a silicone mat.If you like this recipe you will want to take a look at our Stunning, Simple Curried Butternut Squash Soup and make your acorn squash the star of a main dish with this Fall Thai Green Curry! Print Or, sprinkle with cinnamon for another boost of festive sweetness!Īnd of course! Use those roasted squash seeds as a garnish or have them as a tasty snack later!.A sprinkling of dried herbs: sage, thyme or rosemary perhaps.We garnished the squash with some frozen sage we had on hand which adds roughly: $0.15 to the cost. This easy maple roasted acorn squash recipe can serve 2-4 people as a side dish and costs us approximately: CAD $4.29. If adding fresh herbs it is best to add them in the last 10 minutes of the cooking time so they don’t burn.And roast in the preheated (400 degrees F) oven for 40 – 50 minutes!.Give it another sprinkle of salt and pepper.Drizzle the maple syrup over the flesh and use the pastry brush to spread it evenly.Brush the remaining butter over the flesh.Flip the squash halves over so the flesh is facing up.And sprinkle the skins with salt and pepper.Brush each half with some melted butter.Lay the hollowed out squash halves on a parchment or silicone lined baking tray.Reserve the seeds and roast them for a tasty garnish or snack for later!.Use a spoon to scrape out the seeds and the stringy membrane leaving a hollowed out centre.Mind your fingers and when you get to the thick top stem just use your hands to pull the two halves apart.Use a sharp knife to slice the squash in half, from stem to stem.
Wash the skin under cold running water since you will be eating the skin once roasted.And uses plant butter to seep into the flesh and create a melt in your mouth buttery flavour!.Roasts the squash for 40-50 minutes to soften that flesh.Sweetens the squash with maple syrup for a subtle sweet caramelization.The flesh is a bit more stringy or fibrous.This has got to be the prettiest festive side dish! These maple roasted acorn squash halves are:Īnd A Filling Side Dish! What Is Acorn SquashĪcorn squash is a smaller squash with green skin that is usually tinged with yellow or orange.
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