Roasted Acorn Squash with Maple Glaze.
A sweet, savory, spiced glaze is brushed over acorn squash slices before roasting, then garnished with pomegranate and pumpkin seeds to serve. Beautiful, healthy and tasty.
Servings: 4 servings
Calories: 84kcal
Equipment
- Baking parchment paper or foil
- Pastry brush for brushing on the glaze
- Sharp chef's knife. 9" or 10"
- large circular cookie cutter or cutting rings optional, but a handy kitchen addition.
Ingredients
- 2 1 ½ pound acorn squash
- 1 tablespoon maple syrup or monk fruit maple syrup
- 1 tablespoon extra virgin olive oil
- ¼ teaspoons nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon ginger
- ¼ teaspoon sea salt
Optional garnishes
- 2-3 tablespoons pomegranate seeds
- 2-3 tablespoons toasted pumpkin seeds (pepitas)
- 1 tablespoon fresh chopped parsley
Instructions
Set-up and make the glaze
- Pre-heat oven to 425°F. Cover a baking sheet with parchment paper or foil. Make the glaze by combining the maple syrup, oil, spices, and salt.
Slice acorn squash
- Place a damp kitchen towel or board mat under a cutting board for stability. With a large, sharp, heavy knife, such as a 8"-10" chefs knife, lay the acorn squash on its side and slice a small piece off the top and bottom. Stand the squash flat on end and cut through the center, splitting it in half. With a spoon, scoop out the seeds and fiber and discard.
Trim the squash
- Lay the squash halves flat and cut the halves into ¾" slices. To clean up the inner edges, use a paring knife or circular cookie cutters.
Roast the squash
- Lay slices flat on prepared baking sheet. Brush with the glaze, then sprinkle with sea salt. Roast in the oven for 16-18 minutes or until the squash is tender when pierced with the tip of a sharp knife. Plate slices on a platter and sprinkle with pomegranate seeds and pepitas to serve.
Notes
Spice options:
For another option, try Five Spice (also called Chinese five spice). It's a terrific warm spice blend.
Nutrition
Calories: 84kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 147mg | Potassium: 93mg | Fiber: 1g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg