Sweet, buttery Maple Brown Sugar Acorn Squash.

This Maple Brown Sugar Acorn Squash is a sweet, buttery side dish that perfectly balances the rich flavors of maple syrup and brown sugar with the earthiness of acorn squash. Roasting gives it a caramelized edge, while microwaving offers a quick alternative for busy nights. The cinnamon adds a warm, comforting touch, making this dish ideal for fall or winter meals. Serve it alongside roasted chicken, pork tenderloin, or grilled salmon for a savory contrast. Pair with a fresh green salad or roasted Brussels sprouts to create a well-rounded, wholesome meal that combines sweet and savory flavors harmoniously.

Ingredients

• 1 medium acorn squash
• 2 tablespoons butter (or coconut oil for vegan option)
• 2 tablespoons maple syrup
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• Pinch of salt

Roasting Directions

1. Preheat oven to 400°F (200°C).
2. Cut the acorn squash in half and scoop out the seeds.
3. Place the squash halves cut-side up on a baking sheet.
4. Divide butter, maple syrup, brown sugar, and cinnamon evenly into the hollowed centers of the squash halves. Sprinkle with salt.
5. Roast for 45-55 minutes or until the squash is fork tender.
6. Baste the squash with the melted butter mixture halfway through cooking.

Microwave Directions

1. Cut the acorn squash in half and remove the seeds.
2. Place the halves cut-side down in a microwave-safe dish with 1/4 cup water.
3. Microwave on high for 10-12 minutes, until tender.
4. Drain water, turn squash cut-side up, and add butter, maple syrup, brown sugar, cinnamon, and salt into the centers.
5. Microwave again for 1-2 minutes, until the butter and sugar are melted.