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Roasted Acorn Squash Recipe

From Autumn Calabrese's FIXATE Cookbook
Print Recipe
Servings 4

Equipment

  • baking pan
  • knife
  • oven

Ingredients
  

  • Non-stick cooking spray
  • 2 small acorn squash halved, seeded
  • 1/2 tsp. sea salt (or Himalayan salt)
  • 1/2 tsp. ground black pepper
  • 4 tsp. unsalted butter
  • 4 tsp. pure maple syrup
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg

Instructions
 

  • Cut the acorn squash in half, remove the seeds. (I find it easiest to chop off the stem before cutting in half.)
  • Preheat oven to 350 degrees F.
  • Coat large baking sheet with spray.
  • Place squash, cut side down, on the baking sheet.
  • Bake for 30 to 35 minutes, or until tender-crisp.
  • Turn the squash cut side up.
  • Season with salt and pepper.
  • Dot each half with 1 tsp. of butter, drizzle with 1 tsp. of maple syrup. Sprinkle evenly with cinnamon and nutmeg.
  • Bake for 15 to 20 additional minutes, or until tender.

Notes

If you're following the 21 day fix program, each acorn squash half is an equivalent of 2 green containers and 1 tsp.