Roasted Acorn Squash
Acorn squash gets its name from its acorn-like shape and can be stored for several months without refrigeration.
This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Roasted Acorn Squash
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the acorn squash in half, scoop out the seeds, and cut each half into 1-inch thick slices.
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In a small bowl, mix together the olive oil, maple syrup, cinnamon, and salt. Brush the mixture onto both sides of the acorn squash slices.
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Place the squash slices on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-40 minutes, or until the squash is tender and caramelized.
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While the squash is roasting, melt the butter in a skillet over medium heat. Add the pecans and cook for 2-3 minutes, until toasted.
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Remove the squash from the oven and let it rest for 5 minutes. Transfer to a serving platter and sprinkle with the toasted pecans and dried cranberries.
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Serve warm and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 22g8%
- Sugars 3g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
