Entree: United States – Native American / Indigenous – Acorn Squash with Maple Glaze (Roasted acorn squash halves brushed with a sweet maple glaze and warming spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 40 min

Total 50 min

Ingredients

- 2 acorn squash, halved and seeded, approx. 1 lb (450 g) each
- 3 tbsp (45 ml) unsalted butter, melted
- 3 tbsp (45 ml) pure maple syrup
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (2.5 g) ground cinnamon
- 1/4 tsp (1.25 g) ground nutmeg
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (1.25 g) freshly ground black pepper
- 1/4 cup (30 g) chopped pecans or walnuts (optional)
- 1 tbsp (15 ml) chopped fresh sage or thyme (optional)
- 1 tsp (5 ml) lemon juice (optional, to brighten)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it.
2. Brush the cut sides of the squash with olive oil and place cut-side down on the prepared sheet. Roast for 25–30 minutes, until the flesh begins to soften.
3. Meanwhile, stir together melted butter, maple syrup, cinnamon, nutmeg, salt, and pepper in a small bowl.
4. Turn the squash cut-side up and brush each half generously with the maple-butter mixture. Return to the oven and roast 10–15 minutes more, or until the glaze is bubbling and the flesh is fork-tender.
5. If using nuts, toast them in a dry skillet over medium heat for 2–3 minutes until fragrant. Sprinkle toasted nuts and chopped herbs over the glazed squash just before serving. Drizzle with a little lemon juice if desired.