A super-easy recipe for maple and brown sugar sweetened acorn squash that works as an appetizer, side dish, or dessert – and it’s only $1.08 per half.
I discovered acorn squash a few years ago, and I’m so glad I did.
I probably spent years seeing these weird round green things in the supermarket and having no clue what they were. It’s amazing what trying new things can do for your life!
After my recent butternut squash soup and butternut squash seeds recipes, I figured I was on a butternut roll so I planned to do a recipe for roasted butternut squash with maple syrup and brown sugar.
Then I remembered these little babies.
This easy recipe can probably work for any other kind of squash – although I have not tried every type of squash out there so don’t quote me. Cooking times may vary depending on the size of your squash, but the general idea would be the same.
INGREDIENTS
Exact amounts are in the recipe at the end of this post.
Acorn squash is low in fat and a great source of fiber, vitamins A and C, magnesium, potassium, iron, folate, and more. It has a slightly nutty taste and becomes soft and tender when cooked.
- acorn squash
- butter*
- brown sugar
- maple syrup
*I used vegan butter
Optional: pinch of salt, cinnamon
I sprinkle cinnamon after roasting. I found that if I added it before it went into the oven, the cinnamon would be clumpy.
INSTRUCTIONS
Additional instructions are in the recipe at the end of this post.
Start with a squash without any gashes or soft spots. The one pictured above had a few nicks, but all of them at my supermarket did. Look, nothing is perfect.
Wash the squash first and pat it dry.
CUTTING AN ACORN SQUASH
There are a few different methods out there to cutting an acorn squash. The following is is a technique I picked up online from a real chef (unlike me).
Remove the stem if it has one, cut the tip off the bottom, and place the squash on the stemless side.
Carefully place a large, sharp knife straight down through the center of the squash. The skin is not as hard and thick as a butternut squash, so this shouldn’t be too difficult. Bring the knife down towards you.
Repeat on the other side. The knife doesn’t have to reach all the way down to the cutting board; use the knife to break apart the bottom of the squash.
SCOOP & FILL
Scoop out the flesh and seeds. Set those aside. You can roast them later just like butternut squash seeds!
Fill each half with brown sugar, butter, and maple syrup. I like to coat the entire inside and top of the squash.
ROASTING
Roast the squash on 400ºF for 45 minutes and you’ve got yourself a meal, side dish, and/or dessert!
If you find the flesh is not scoopably soft after 45 minutes, leave it in for a bit longer.
Note that the roasting time may vary with your oven, altitude, and size of your squash. The gross weight of my NYC-purchased squash was 1 lb, 4 oz. and about the size of a grapefruit.
I love the simplicity of this recipe. The cutting and scooping don’t take long, so if you’re making this as part of a larger meal, you can stick this in the oven and do other things for 45 minutes.
I’ve been having a whole acorn squash for lunch lately, although usually I will fill one half with butter, salt, and pepper, and the other half with butter, brown sugar, and maple syrup – half meal, half dessert! Or have the sweet side first! It’s your life!
Or just have the entire squash sweet. Nothing wrong with that.
SUBSTITUTIONS
Instead of…
- regular or vegan butter, you can use oil. I recommend coconut oil if you have it. It goes so nicely with the sweet stuff.
- maple syrup, you could try honey or agave syrup. I have not tried either with this recipe, so I’d be curious how it tastes!
- brown sugar, you could just leave this out. The maple syrup has enough sweetness; the brown sugar just adds another layer of flavor.
COST BREAKDOWN
Fortunately, acorn squash is not an expensive vegetable. At my local NYC supermarket, it sells for $1.29 a pound.
My recipe:
- acorn squash: $1.63
- vegan butter: $0.31 (I used Earth Balance)
- brown sugar: $0.06 (I used Domino light brown sugar)
- maple syrup: $0.16 (I used Trader Joe’s)
Total cost: $2.15
Two dollars and fifteen cents! For an appetizer, side dish, or dessert for two – or, in my case, one very hungry single person who lives alone and doesn’t like creating leftovers. Not bad, my friends.
I hope you enjoy this recipe! If you make this roasted maple and brown sugar acorn squash, please let me know how it goes. Also, let me know if you like other fillings or toppings on yours!
Roasted Maple and Brown Sugar Acorn Squash
Ingredients
- 1 acorn squash
- 1 tablespoon butter or vegan substitute
- 1 tablespoon brown sugar
- 1/2 tablespoon maple syrup
Instructions
- Preheat oven to 400ºF
- Wash acorn squash and pat dry
- Cut off tip from bottom, remove stem, and place with the cut tip side up
- Carefully insert knife tip into center and bring knife down toward you. Repeat on other side. Use knife to break open the remaining squash.
- Scoop out seeds and pulp. (Optional: set those aside for roasting later.)
- Fill each squash half with butter, brown sugar, and maple syrup. Spread mixture evenly over squash flesh.
- Place squash halves on baking sheet and roast for 45 minutes.
- Cool for 5 minutes before eating. These can also be left in the oven with the heat turned off after roasting to keep them warm.
Notes
- Nutrition data is provided as a courtesy, calculated automatically, and may differ depending on your specific ingredients and amounts.
- Note that the recipe and nutrition data is for 2 servings (half squash = 1 serving).
- Cooking times can vary based on your oven, altitude, and squash size, so I recommend checking the squash after 45 minutes to see if it’s soft enough.
- My squash weighed 20 oz. whole and 18 oz. after scooping out the seeds and pulp.
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