Roasted Acorn Squash Recipe

I’m making a conscious effort to eat new vegetables. Not only for me, but also to broaden my kids’ palates. When I came across a Roasted Acorn Squash recipe in Autumn Calabrese’s FIXATE cookbook, I figured it looked delicious so why not try it?

Disclaimer: I had never heard of an acorn squash before. I wouldn’t have known what it looked like without the photo in the book.

Acorn squash is similar to a spaghetti squash where the hardest part about prepping it is cutting it open. So, if you’re willing to try making this very simple recipe, here are my tips after making this a few times:

1. I’ve found that cutting the stem off first before cutting it in half is easier.
2. Roasting on foil makes the clean-up super easy.
3. I slit the inside of the acorn squash before adding the butter, syrup and spices; otherwise, all of the flavor pools in the middle.
4. It is NOT easy to spread the butter, get maple syrup around the inside and not clump the spices. It takes some practice and patience for sure.
5. I’m not a fan of nutmeg. I’ve nixed it from the recipe when I make it.
6. The maple syrup adds a nice touch of sweetness.

Overall, this recipe is really simple, very tasty and filling. Plus, it makes the house smell great!

If you are doing the 21 Day Fix meal plan, one roasted acorn squash half is 2 green containers and 1 tsp.

During your weekend meal prep, make multiple of these on Sunday and you can have one ready to eat each day! The roasting process is not fast so while you’re waiting for it to bake, you can prep other foods for the week! Multi-tasking fun!

This is just one of many really delicious recipes from Autumn Calabrese’s FIXATE cookbook, which I highly recommend purchasing if you’re interested in some healthy, flavorful food options.