Smoky Maple Roasted Acorn Squash
The recipe Smoky Maple Roasted Acorn Squash can be made in around 50 minutes. This recipe serves 4. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 113 calories, 1g of protein, and 4g of fat per serving. For 56 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It is brought to you by Budget Bytes. Plenty of people made this recipe, and 185 would say it hit the spot. Head to the store and pick up paprika, maple syrup, olive oil, and a few other things to make it today. It works well as a side dish. Overall, this recipe earns an outstanding spoonacular score of 90%. Try Smoky Roasted Acorn Squash and Sausage Soup, maple roasted acorn squash #SundaySupper, and Maple Butter Roasted Acorn Squash for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1.5 lb. acorn squash $1.13
1 Tbsp maple syrup $0.30
1 Tbsp olive oil $0.16
1/2 tsp smoked paprika $0.05
1/4 tsp salt $0.02
Equipment:
oven
bowl
baking paper
baking sheet
spatula
Cooking instruction summary:
Instructions Preheat the oven to 400F. Wash the squash well, then dry with a clean towel. Carefully cut the acorn squash in half lengthwise (from top to bottom), then scrape out the seeds with a spoon. Slice the squash crosswise into 1/2-inch wide slices. In a small bowl, stir together the olive oil, maple syrup, smoked paprika, and salt. Place the sliced squash in a bowl, then pour the maple syrup glaze over top. Stir the squash until it is evenly coated. Line a baking sheet with parchment paper, then arrange the seasoned squash slices on the sheet in a single layer. Use a rubber spatula to scrape all the remaining glaze out of the bowl and onto the squash slices. Roast the squash slices for 40 minutes, or until it is very tender. Season with a pinch of salt, then serve.
Step by step:
1. Preheat the oven to 400F. Wash the squash well, then dry with a clean towel. Carefully cut the acorn squash in half lengthwise (from top to bottom), then scrape out the seeds with a spoon. Slice the squash crosswise into 1/2-inch wide slices.
2. In a small bowl, stir together the olive oil, maple syrup, smoked paprika, and salt.
3. Place the sliced squash in a bowl, then pour the maple syrup glaze over top. Stir the squash until it is evenly coated.
4. Line a baking sheet with parchment paper, then arrange the seasoned squash slices on the sheet in a single layer. Use a rubber spatula to scrape all the remaining glaze out of the bowl and onto the squash slices.
5. Roast the squash slices for 40 minutes, or until it is very tender. Season with a pinch of salt, then serve.
Nutrition Information:
covered percent of daily need
