Thanksgiving Roasted Acorn Squash with Maple Glaze


Roasted Acorn Squash with Maple Glaze Ingredients: - 1 acorn squash - 2 tablespoons olive oil - Salt and pepper to taste - 3 tablespoons pure maple syrup - 1 teaspoon ground cinnamon - Fresh parsley or thyme for garnish (optional)


  1. Preheat your oven to 400°F (200°C).
  2. Cut the acorn squash in half lengthwise and scoop out the seeds using a spoon. Then cut each half into wedges, about ¾ inch thick.
  3. In a large bowl, toss the acorn squash wedges with olive oil until evenly coated. Season with salt and pepper according to your preference.
  4. Arrange the seasoned squash on a baking sheet lined with parchment paper or aluminum foil. Make sure they are spread out so that each piece has space around it.
  5. Roast the acorn squash in the preheated oven for approximately 30 minutes or until tender when pierced with a fork.
  6. While the squash is roasting, mix together the maple syrup and ground cinnamon in a small bowl. Set aside.
  7. Once the squash is done roasting, remove from the oven and let cool slightly.
  8. Brush or drizzle the maple glaze over the cooked squash wedges, ensuring an even distribution of the glaze.
  9. Return the glazed squash back to the oven for another 5 minutes to allow the glaze to set and become slightly caramelized.
  10. Remove from the oven and serve immediately as a side dish. Garnish with fresh parsley or thyme if desired. Enjoy!