Roasted Acorn Squash

1. 1

   Preheat oven to 400u00b0F. Coat cut sides of squash with cooking spray. Arrange squash halves, cut side down, on a baking sheet lined with parchment paper. Bake in preheated oven until slightly tender, about 25 minutes. Remove from oven. Flip squash halves.

2. 2

   Fill each squash cavity with 1 tablespoon butter, 1/2 tablespoon maple syrup, 1/8 teaspoon salt, 1/8 teaspoon cinnamon, and 1/8 teaspoon ginger.

3. 3

   Return to oven. Bake at 400u00b0F until squash is easily pierced with a fork and filling is melted, 15 to 20 minutes. Serve hot or warm.

4. 4

   Acorn Squash Proceed with Step 1 as directed. Fill each squash cavity with 1 tablespoon unsalted butter, 1/2 tablespoon light brown sugar, 1/8 teaspoon kosher salt, 1/8 teaspoon chili powder, and 1/8 teaspoon ground cumin. Proceed with Step 3 as directed.

5. 5

   Proceed with Step 1 as directed. Fill each squash cavity with 1 tablespoon olive oil, 1 tablespoon finely grated Parmesan cheese, 1/8 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1 small rosemary sprig. Proceed with Step 3 as directed. Remove rosemary sprigs before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.