As the leaves turn and the air gets crisp, nothing says autumn comfort quite like a dish of roasted acorn squash. This particular recipe brings the season right to your table with its rich maple glaze and a festive sprinkle of cinnamon and nutmeg. Topped with a hearty crunch of pecans and the tart sweetness of dried cranberries, it’s not just a dish—it’s an experience. Perfect for those nights when you want to wrap up in a blanket and enjoy every forkful by the fire.
What you need?
Possible substitutions
Will be here soon...
As the leaves start to turn and the air grows crisper, there's nothing quite like bringing a bit of autumn's bounty into your kitchen. This caramelized acorn squash recipe is my go-to when I want to infuse a little warmth and seasonal flavor into my meals. Imagine the smell of maple and spices wafting through your home, a true herald of fall. It’s a simple pleasure that turns any ordinary dinner into a cozy feast. Let me walk you through how to bring this dish to life in your own oven, enhancing those chilly evenings with each sweet and savory bite.
Steps to follow
1
Preheat the oven to 400°F (200°C). Carefully cut the acorn squash in half from stem to end and scoop out the seeds.
2
Brush the inside and edges of the squash with olive oil and season with salt and pepper.
3
Drizzle the inside of the squash with maple syrup and sprinkle evenly with cinnamon and nutmeg.
4
Place the squash halves cut-side up on a baking sheet and roast in the preheated oven until tender and caramelized, about 40 minutes.
5
Once the squash is done, garnish with chopped pecans and dried cranberries before serving.
About it's ingredients
Reviews
No reviews yet. Be the first to review this recipe.
Write review
