Indulge in autumn’s seasonal offerings with this sweet and easy-to-make acorn squash side dish.
By Kirsten Johnson
The temperatures have dipped, the cider mills are open and everywhere you look you see pumpkins, gourds and squashes galore. Take advantage of the bounty with this easy, delicious, almost-tastes-like-dessert side dish for fall.
There are varying sizes of acorn squash, but it doesn’t matter what size you get — they all roast up perfectly with this recipe. Prep for the recipe takes about 10 minutes — actual time — not TV cooking show time where they complete a task in minutes that would take you an hour. Then you just set them in the oven, and forget about them.
This maple brown sugar acorn squash is gluten-free and can easily be made vegan buy buying vegan butter, like Earth Balance or, my personal favorite, Miyoko’s Creamery. If you like you squash a little more savory, omit the sweetness and keep it simple with butter, salt and pepper.
Maple Brown Sugar Acorn Squash Recipe
2 acorn squash
3 Tbsp. butter or vegan butter
4 Tbsp. brown sugar
4 tsp. maple syrup
Sea salt, to taste
Heat oven to 400 degrees.
Halve acorn squash length-wise. Scoop out seeds and discard. Place in a baking dish, like a 9-by-13 inch glass baking dish, cut side up. Add about ½ inch of water to the dish to keep it from scorching while you roast your squash.
Melt butter and brush it on the center and rim of the squash halves. Sprinkle 1 tablespoon of brown sugar and drizzle 1 teaspoon of maple syrup over each.
Place in oven and roast for 1 hour and 15 minutes, until squash is very soft and the top has begun to brown. Remove from oven and spoon melted maple brown sugar from the center well of the squash over the rim.
Kirsten Johnson moved to Metro Detroit 10 years ago and launched her personal chef business, Fresh Chef Detroit, three years later. She cooks for individuals and families throughout the metro area, including weekly personal chef services, dinner parties, small events and private dinner services. She also is available as a chef for those in Detroit for work, including business travelers, actors and other performers, as well as accompanying clients on their travels. While she cooks anything and everything from around the globe, she specializes in vegetarian, vegan and restricted diets. Find her on Facebook or Instagram @freshchefdetroit to check out what she’s cooking up for people this week.
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