Baked Acorn Squash with Masala Spices

PREP: 10 minutes | COOK: 60 minutes | YIELD: 2 servings

The addition of garam masala gives an exotic twist to this classic side. I’m willing to bet this recipe will become one of your new holiday favorites!

1 acorn squash

2 tsp (10 ml) extra virgin olive oil

1/8 tsp (0.625 ml) salt-free garam masala

1/8 tsp (0.625 ml) ground cinnamon

Pinch freshly grated nutmeg

Pinch sea salt

4 tsp (20 ml) pure maple syrup, divided

Preheat oven to 400°F (200°C).

Using a strong chef’s knife, cut acorn squash in half lengthwise, from stem to end. Scoop out seeds and strings. Place acorn squash, cut side up, in a baking pan and add enough water to come ¼-inch up side of pan. Coat cut side of each squash with 1 tsp (5 ml) olive oil, and sprinkle with garam masala, cinnamon, nutmeg and salt. Drizzle 1 tsp (5 ml) maple syrup over each half.

Bake until squash is very soft and browned on top, about 1 hour. Test doneness with a toothpick or skewer, which should pierce skin and slide into flesh of squash without any resistance. Remove and let cool slightly before serving.


Calories: 81 | Calories from Fat: 41 | Protein: 0.5 g | Carbs: 11 g | Total Fat: 5 g | Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 1 g | Sodium: 141 mg | Cholesterol: 0 mg