Maple cinnamon roasted acorn squash. Roasted acorn squash. In the middle of June. When temperatures are in the 90s? I deserve an F when it comes to the seasonality of this recipe, but even though it’s a recipe that screams October, I hope you’ll give it a chance soon because it really is worth trying, especially if you love acorn squash.
If you’ve never tried acorn squash, the taste is quite similar to butternut squash. It’s slightly sweet and nutty and absolutely shines when brushed with a simple glaze of cinnamon, maple syrup and coconut oil.
This recipe only requires four ingredients and makes a fantastic side dish. Truthfully, I think it’s good enough to warrant a spot at a holiday table, but there I go again with my poor recipe timing. Let me try this again… Pair this recipe with grilled chicken, veggie kebabs or steak on the grill for a summertime side dish. Better?
We loved this slightly sweet take on acorn squash in our house and I wish you guys could’ve smelled the mouth-watering maple cinnamon scent that came out of our oven as the acorn squash was roasting. The smell was similar to sweet potato casserole, but stronger, richer and sweeter. Yes please!
Maple Cinnamon Roasted Acorn Squash
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Side Dishes
- Method: Baked
Description
Brushed with a lightly sweet maple cinnamon glaze, this recipe for maple cinnamon roasted acorn squash is a simple four-ingredient side dish that is as healthy as it is delicious. The recipe may easily be doubled or tripled to feed a crowd!
Ingredients
- 1 acorn squash, halved with seeds removed
- 1 tablespoon maple syrup
- 1 tablespoon melted coconut oil
- 3/4 teaspoon cinnamon
- pinch of salt
Instructions
- Preheat oven to 350 degrees and lightly coat baking sheet with coconut oil or spray with cooking spray.
- Slice acorn squash into vertical strips and place onto baking sheet, leaving a little space in between each strip.
- Combine maple syrup, melted coconut oil and cinnamon. Using a pastry brush, brush maple cinnamon mixture onto acorn squash, evenly coating each strip. Sprinkle lightly with salt.
- Roast for approximately 35 minutes. Allow to cool slightly and enjoy!
Enjoy!
![\"Quantcast\"/](\"//pixel.quantserve.com/pixel/p-1e3-7hOJ_U8Bg.gif\")
I just recently discovered how good acorn squash is after trying a blue apron recipe. I love it! But why are they so hard to cut, uh! But this recipe sounds delicious, I can’t wait to try it!
Acorn squash is one of my favorites. I think personally that it tastes so much sweeter and richer than butternut, and with maple and cinnamon- so good!
https://thedogtribe.com/2016/06/15/i_dont_use_soap/
I don’t think I have ever come across a recipe like this before…..I don’t think the UK (to my knowledge) tends to be big on squash for some reason it’s all brussel sprouts, cabbage and peas!….a must try though. 😉
http://vodkaandarose.blogspot.co.uk
Looks yummy! Can you eat the skin?
yes! it’s definitely a preference thing (i know some people prefer not to), but this recipe makes the skin soft enough to eat and i like it!
I just found out I can cook an entire butternut squash in the microwave and I did it last night, then mixed it with cinnamon, almond butter, and maple syrup. AMAZING.
I’ve been cooking spaghetti squash in the microwave, too! Mainly because I’m TERRIFIED to cut that thing in half! I’ll have to try butternut squash next!
So funny that you posted this because I randomly made cinnamon roasted acorn squash last week and assumed I was the only person craving Fall-ish food in the summer. I loved having it alongside other roasted (summer) vegetables!
Glad I’m not the only one! 🙂
Looks amazing! It’s on our meal plan for next week:) did you try giving any to Chase? I have a daughter that’s 10 months and was thinking of giving some to her. I’m trying to gravitate towards recipes with maple rather than honey since our ped recommend waiting until 12 months to try honey.
I love cooking out of seasons, so I’m right there with you for a F with seasonality. Oh well. This looks delicious!
This looks amazing. And PS: the pictures are beautiful – your photo skills are fantastic 🙂
Screaming October is fine by me! I love summer, but October is both mine and my daughter’s birthday month, so I love it! I don’t make acorn squash often because cutting it scares the heck out of me. This looks yummy though so I’ll have to get over it!
I love all squash, but you know what? I have never tried an acorn squash. There’s something about the shape that scares me a little. HAHA!
I’ve never even tried an acorn squash. I need to get on this! Anything with maple and cinnamon HAS to be good!
I’ve never tried acorn squash but this recipe looks easy enough for a first-timer! Does it keep well in the fridge?
I roast acorn squash all the time, and I LOVE dipping it in Boathouse Farms Cilantro Avocado Dressing. You MUST try it. http://www.bolthouse.com/product/cilantroavocado
I love squash – and the way I see it, if we can make sweet potato fries in summer, why not squash? 🙂
This sounds so delicious! I juuust roasted up a bunch of butternut squash in a sweet-and-spicy mixture of spices, and I’m totally addicted. Pretty sure I’ll have to post that soon – and then try this ASAP 🙂
This sounds delicious and i totally eat squash roasted year-round!
I have never had acorn squash but this looks so so good!!
I’ve actually tried it in stir-fries at restaurants, or as an appetizer! It’s SO tasty. Kabocha probably works really well with this recipe too!
Oh these sound yummy!
love acorn squash, hate having to cut them up tho
Hi Julie- Making these tonight- do do you eat the peel/skin? TIA!