Roasted Acorn Squash with Maple Butter
Ingredients
The squash
-
3
units
acorn squash
-
to taste
none
extra-virgin olive oil
The maple butter
-
6
tablespoons
unsalted butter, melted
-
¼
cup
maple syrup
-
2
tablespoons
maple syrup
-
1
teaspoon
ground coriander (optional)
-
¾
teaspoon
salt
Instructions
- Preheat the oven to 400ºF and line a baking sheet with parchment paper.
- Cut each squash in half lengthwise and scoop out the seeds and stringy interior.
- Rub the cut sides of the squash with olive oil and place them cut side down on the baking sheet.
- Bake the squash for about 25 minutes, rotating the baking sheet halfway through.
- In a small bowl, mix the melted butter, maple syrup, coriander (if using), and salt.
- Remove the squash from the oven, turn them cut side up, and pour the maple butter into the cavities.
- Return the squash to the oven and bake for an additional 20 minutes until tender and caramelized.
- Serve hot, sprinkling additional sea salt on top if desired.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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