Maple Roasted Acorn Squash: Easy Fall Delight with Turkey Bacon
A delightful fall dish featuring maple roasted acorn squash and turkey bacon, perfect for the season.
Equipment
- oven
- Baking Sheet
- Parchment paper
- mixing bowl
- chef's knife
Ingredients
Squash
- 2 whole acorn squash about 1.5 pounds each
Flavorings
- 2 tablespoons olive oil
- 1.5 tablespoons pure maple syrup
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon salt kosher salt preferred
Instructions
Preparation
- Preheat your oven to 400°F.
- Line a large half sheet baking pan with parchment paper.
- Carefully cut each squash in half from top to bottom through the stem end.
- Use a spoon to scrape out all the strings and seeds.
- Slice the squash crosswise into ½-inch wide slices.
- Transfer all the sliced squash to a large mixing bowl.
- In a small bowl, whisk together the olive oil, maple syrup, cinnamon, and salt until well combined.
- Pour this mixture over your squash slices and toss everything together until each piece is nicely coated.
- Arrange the coated squash on your prepared baking sheet in a single layer.
- Pour any remaining glaze from the bowl right over the top.
- Bake for 40 minutes, or until the squash is fork-tender and the edges are beautifully caramelized.
Notes
Store leftover roasted acorn squash in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for about 10 minutes or in a 350°F air fryer for 5 minutes until warm. Freeze leftovers on a parchment-lined baking sheet for 2 hours, then transfer to freezer bags for up to 3 months. Variations include using rosemary and thyme instead of cinnamon or adding a pinch of cayenne for heat.
Nutrition
Serving: 1servingCalories: 95kcalCarbohydrates: 18gProtein: 2gFat: 3gSodium: 295mgPotassium: 420mgFiber: 5gSugar: 12gVitamin A: 1200IUVitamin C: 28mgCalcium: 65mgIron: 1.2mg
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