A Cozy, Spiced Twist on a Fall Favorite!
Tired of the same old holiday side dishes? Let’s elevate a seasonal classic! The earthy sweetness of acorn squash meets the warm, aromatic embrace of garam masala, cinnamon, and a whisper of nutmeg. A drizzle of pure maple syrup caramelizes in the oven, creating a side dish so cozy and flavorful, it’s destined to become a new tradition at your table. Simple, elegant, and oh-so-delicious!
PREP: 10 minutes | COOK: 60 minutes | YIELD: 2 servings
Ingredients
• 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
Instructions
1. Preheat your oven to 400°F / 200°C.
2. Using a sturdy chef’s knife, carefully slice the acorn squash in half lengthwise from stem to tip. Scoop out the seeds and fibrous strings.
3. Arrange the squash halves cut-side up in a baking pan. Add enough water to the pan to create a ¼-inch deep layer around the squash.
4. Brush the cut surfaces of the squash with olive oil. Sprinkle evenly with garam masala, cinnamon, nutmeg, and sea salt.
5. Drizzle 1 tsp / 5 ml of maple syrup over each squash half.
6. Bake for approximately 60 minutes, or until the squash is fork-tender and lightly browned on top. To check for doneness, a skewer should pierce the flesh easily with no resistance.
7. Remove from the oven, drizzle with the remaining 2 tsp / 10 ml of maple syrup, and let cool slightly before serving.
Nutritional Information
• PER SERVING (½ SQUASH): 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
Pro Tips
• To make the squash easier to cut, pierce the skin a few times with a fork and microwave for 2-3 minutes to soften it slightly.
• Don’t throw away the seeds! Clean them, toss with a little oil and salt, and roast on a separate pan for a crunchy, nutritious snack.
• For a touch of heat to balance the sweetness, add a pinch of cayenne pepper or red pepper flakes along with the other spices.
FAQ
Q: Is this roasted acorn squash recipe vegan
A: Yes, this spiced acorn squash recipe is naturally vegan! It uses olive oil and pure maple syrup, making it a perfect plant-based side dish for any occasion.
Q: How can I make this a complete vegetarian meal
A: To turn this into a hearty main course, fill the cooked squash halves with a mixture of cooked quinoa, chickpeas, and toasted pecans. This adds plant-based protein and fiber, creating a satisfying and well-rounded vegetarian dinner.
Q: What is the best way to store and reheat leftover acorn squash
A: Store leftover roasted acorn squash in an airtight container in the refrigerator for up to 4 days. To reheat, place it in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
