I know I have been talking a lot about the traditions that my family has for Thanksgiving. This next recipe is not a tradition that we have had, but rather a new found love. I am an avid lover of all kinds of squash. I love butternut, acorn, delicata, spaghetti…you name it. This Maple Roasted Acorn Squash is a new recipe I came up with this Fall and I’m in love with it for the holidays. It makes a great addition to any Thanksgiving table. I love that it’s a unique side dish that maybe wouldn’t normally be served.
In my family, it’s a very well known fact that my dad hates sweet potatoes. I mean HATES sweet potatoes. I have been trying for years to make them different ways and in different forms to see if I can convert him. To no avail, the man wants what he wants and likewise, hates what he hates. I’ve accepted the fact that he probably will never be okay with them, no matter how delicious. In order to fill my sweet potato needs at Thanksgiving, I think I’ll make this acorn squash instead. It’s perfectly roasted on the outside and fluffy and sweet on the inside. The maple syrup and allspice make this side dish reminiscent of everything Thanksgiving.
One tip that I do want to share with you regarding squash is how to cut it. If you have ever tried to cut squash before, it can be a pain! The thick skin and awkward shape can be hard to maneuver and the last thing you want to do at Thanksgiving is to lose a finger! A trick I learned is to poke some holes all over the squash with a fork and then microwave it for a couple minutes. This softens the squash just enough to make it a little easier to slice it up.
Do you like making new foods at the holidays or sticking with your favorites?
Now don’t forget, if you make one of my recipes, make sure you share a picture of it with me!
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Maple Roasted Acorn Squash
Ingredients
- 2 large acorn squash
- 4 Tablespoons unsalted butter, melted
- 1/4 cup olive oil
- 1/4 cup dark maple syrup
- 1 teaspoon ground allspice
- 2 teaspoons kosher salt
Instructions
- Preheat oven to 375 degrees and line baking sheets with parchment paper or aluminum foil.
- Cut acorn squashes in half and remove seeds. Cut halves into slices, approximately 1 1/2 - 2" thick.
- Arrange squash on prepared baking sheets so they are not overlapping
- In a small bowl, combine melted butter, olive oil, dark maple syrup and allspice.
- Whisk till combined and then brush the squash generously with the mixture. Sprinkle squash with kosher salt.
- Roast in the oven for 35-45 minutes, flipping half way through the cooking time. Squash is done when the flesh if fork tender.