![]() ![]() Place racks in the upper and lower third of the oven. Kosher salt and flaky sea salt: I'm a big fan of Maldon sea salt for finishing dishes like this.Real maple syrup: The real stuff here, not the fake, flavored, sugary stuff.(Grocery store pecans can be 2-3 years old!!!) They taste 1,000% better because they are fresh from the most recent harvest. Chopped pecans: I always get my pecans from Millican Pecan.If you can't find a big one, use two smaller ones. Acorn squash: Look for a medium to large acorn squash that is heavy for its size with no soft spots.Makes a great vegan Thanksgiving side dish that everyone will enjoy.Comes together in one bowl for easy cleanup.Maple roasted acorn squash is quick, easy, and full of fall flavor! Tips for perfect maple roasted acorn squash.Maple roasted acorn squash is quick, easy, and full of fall flavor!.It's also vegan, gluten free and dairy free. You can make it in 30 minutes and it's great as a Thanksgiving side dish or for any fall or winter meal. Then add roasted pecans and flaky sea salt for a savory balance. The natural sweetness of the acorn squash is a perfect complement to the maple syrup, without being overly sweet. This maple roasted acorn squash recipe proves that you only need a few ingredients to make something that tastes fantastic! As an Amazon Associate, I earn from qualifying purchases. If you purchase through my links I may make a small commission. It's a little bit sweet and a little bit savory, and a perfect side dish for fall. It would be a great recipe to add to a Thanksgiving or holiday dinner menu alongside classic dishes like mashed potatoes and green bean casserole, but it’s also fantastic with a simple cooked protein any night of the week.Īlternatively, make it a meal on its own! For an easy no-recipe dinner, I serve it with a hearty grain like quinoa or farro, roasted veggies like Brussels sprouts or cauliflower, roasted chickpeas, and drizzles of tahini sauce.This easy maple roasted acorn squash is topped with chopped pecans. This baked acorn squash is a delicious fall side dish. The exact timing will depend on the size and freshness of your squash. Finally, bake! Cook the squash for 25-40 minutes in a 425-degree oven, or until it’s tender and golden brown around the edges.Use your hands to rub in the seasonings before sprinkling the squash with chopped fresh sage and rosemary. Then, season them. Drizzle each half with olive oil and maple syrup and sprinkle it with salt and pepper.I roast my acorn squash cut side up rather than down so that it keeps its bright color and becomes tender, but not mushy, as it cooks. Spread the squash halves on a baking sheet with their flesh sides facing up. Cut the acorn squash in half lengthwise and use a spoon to scoop the seeds and stringy flesh out of each half. While the squash cooks for around 30 minutes in the oven, it only requires a few minutes of hands-on prep work: My method for how to cook acorn squash is easy. Serve it as an elegant, stress-free Thanksgiving side dish, or make it anytime you’re in the mood for something simple and delicious. Roasted with salt, pepper, herbs, and just a touch of maple, it’s creamy and tender, with a cozy sweet and savory flavor. So let’s make this easy roasted acorn squash! Instead of having my usual stuffed acorn squash on repeat this fall, I’ve been loving how this recipe highlights how flavorful the squash is on its own. It’s easy for the end of the year to become a rush of gift giving and to feel like every moment has to be perfect, losing sight of the fact that the simple things about the holidays, like spending time with loved ones, are really the best. As the holidays approach, I’ve been thinking more and more about how the best things in life are the simplest. Today, I’m sharing this maple roasted acorn squash recipe in the spirit of simplicity. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |