Rating: 4 stars
12 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
  • 12 Ratings

A hint of maple gives acorn squash even more fall flavor.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary

prep:
15 mins
roast:
40 mins
total:
55 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Place squash halves, cut sides down, in a 2-qt. rectangular baking dish. Roast 30 minutes. Turn squash halves cut sides up.

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  • Meanwhile, in a small bowl combine remaining ingredients. Spoon mixture into squash cavities. Roast 10 to 15 minutes more or until squash is tender.

  • Cut squash halves in half and serve with syrup mixture.

Nutrition Facts

257 calories; fat 6g; cholesterol 15mg; saturated fat 4g; carbohydrates 54g; mono fat 2g; insoluble fiber 5g; sugars 16g; protein 3g; vitamin a 1379.5IU; vitamin c 32.2mg; thiamin 0.5mg; riboflavin 0.4mg; niacin equivalents 2.3mg; vitamin b6 0.5mg; folate 50mcg; sodium 59mg; potassium 1254mg; calcium 143mg; iron 2.4mg.
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