maple roasted acorn squash #SundaySupper

Along with the cool Fall air and changing leaves comes an abundance of squash to the markets. It’s hard to resist these colorful gourds, but figuring out what to do with them can be intimidating. This Maple Roasted Acorn Squash is simple and sweet and perfect for any Autumn meal.

Maple Roasted Acorn Squash | www.jellytoastblog.com

Fall is here! I couldn’t be more thrilled to welcome the crisp air, thick sweaters and pumpkins as far as the eye can see. Pumpkins make me happier than I care to admit.

Well, squash in general makes me feel that way.

Maple Roasted Acorn Squash | www.jellytoastblog.com

This week, the Sunday Supper family is celebrating all things Fall – with a day of Fabulous Fall Flavors. I knew I wanted to share one of my favorite ingredients on today’s table: squash.

Everytime Fall rolls around, my husband grins and bears all of the nonstop squash cooking that I dive into. From butternut squash soup to squash apple bake to squash tartines – I can’t get enough.

And I’m not even sorry when the compulsion hits me – it’s just too good!

Maple Roasted Acorn Squash | www.jellytoastblog.com

This Maple Roasted Acorn Squash encompasses everything that I love about squash – it’s ease of preparation and it’s inherent sweetness. Maple syrup, a sprinkling of my favorite raw sugar and a dusting of cinnamon is all this golden acorn squash needs to be the center of attention at your dinner table.

Side dish or not, this squash will impress!

Maple Roasted Acorn Squash | www.jellytoastblog.com

Next time you’re faced with the question of what to do with those mysterious squash overflowing at the grocery store – try roasting it!

Maple Roasted Acorn Squash | www.jellytoastblog.com

You won’t regret it.

Maple Roasted Acorn Squash | www.jellytoastblog.com

Happy Sunday!

Maple Roasted Acorn Squash Recipe

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

2 small acorn squash, seeds removed and sliced into 1/2 thick slices
2 tablespoons olive oil
1/4 cup maple syrup
1 1/2 tablespoons sugar in the raw (turbinado sugar)
1/2 teaspoon cinnamon
salt to taste

Directions

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, toss together squash and olive oil. Lay squash in a single layer on prepared baking sheet. Brush squash with maple syrup and sprinkle with sugar, cinnamon and salt.

Roast squash for 30 minutes or until tender and fragrant. Enjoy!

September 21st, 2014

Looking for more Fabulous Fall Flavors? Look no further than the Sunday Supper Table!

Appetizers and Drinks

Soups, Stews, Chili, and Casserole

Salads and Side Dishes

Main Dishes

Desserts and Baked Goods

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46 Responses to “maple roasted acorn squash #SundaySupper”

  1. The Ninja Baker — September 21, 2014 @ 4:06 am (#)

    Roasted veggies are always flavorful with a drizzle of oil and soy sauce, But now I’ve got to try your wonderful idea of squash and maple syrup. Yum!

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  10. Constance J Smith (@FoodieArmyWife) — September 21, 2014 @ 9:26 am (#)

    This is beautiful. I have acorn squash sitting in my kitchen right now!

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  16. jenna @ just j.faye — September 21, 2014 @ 9:51 am (#)

    Yum! I love everything squash. Can’t wait to get my hands on a few!

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  21. Shaina — September 21, 2014 @ 5:38 pm (#)

    I think acorn squash is one of the prettiest squashes this season. The shape and color…I just love everything about it.

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  24. Cindys Recipes and Writings — September 21, 2014 @ 10:55 pm (#)

    A little touch of sweet sounds good with acorn squash!

  25. Caitlin — September 22, 2014 @ 6:56 am (#)

    This looks like dessert! I’m always so tempted by those acorn squashes, but like you said, never know what to do with them. This looks like an easy first attempt!

  26. Courtney @ Neighborfood — September 23, 2014 @ 10:23 am (#)

    Acorn squash is my favorite variety of squash I think. I love the scalloped edges and the deep flavor. I could definitely turn this into a main dish.

  27. Jennie @themessybakerblog — September 23, 2014 @ 10:28 am (#)

    I have been buying up all the squash. I can’t wait to try this recipe.

  28. Amy | Club Narwhal — September 23, 2014 @ 12:05 pm (#)

    Emily, I am also a squash lover (though I have never made acorn squash–how?!). I need to fix that immediately since this roasted version sounds amazing. Especially with the maple 🙂

    • Emily — September 23, 2014 @ 9:12 pm (#)

      Yes!! Give it a try for sure, Amy!

  29. CakeSpy — September 23, 2014 @ 1:19 pm (#)

    Don’t ever squash this passion!! I love the recipe.

    • Emily — September 23, 2014 @ 9:12 pm (#)

      Thanks!

  30. Katie | Healthy Seasonal Recipes — September 23, 2014 @ 4:40 pm (#)

    I just love the simplicity of this recipe Emily. It has my name all over it. Yummy!

    • Emily — September 23, 2014 @ 9:13 pm (#)

      Simple is so good! (and so is maple syrup 😉

  31. Christy @ Confessions of a Culinary Diva — September 23, 2014 @ 9:17 pm (#)

    Stunning photography, great recipe!

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  33. Julie @ Texan New Yorker — September 24, 2014 @ 4:27 pm (#)

    Why have I never tried acorn squash before? I should definitely correct that. Yours look so scrumptious!

  34. Bobbi's Kozy Kitchen — September 24, 2014 @ 7:58 pm (#)

    How gorgeous is this dish? WOW it makes me want to jump in my car and head to the store right now!! Pinning!

  35. Mealdiva — September 24, 2014 @ 9:04 pm (#)

    Wow – love the maple and acorn squash combination! I bet my kids would go crazy for this! Can I call it dessert?

  36. susan @ the wimpy vegetarian — September 26, 2014 @ 1:35 am (#)

    I might make this over the weekend. It’s just really calling to me. It’s supposed to rain here in the mountains for much of the weekend, and this looks perfect 🙂

  37. Ala — September 26, 2014 @ 5:31 pm (#)

    Fabulous share–I love roasting my sweet potatoes with maple syrup, so this recipe is right up my alley! Yay for the official start of autumn, and happy weekend to you, Emily!

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