Roasted Acorn Squash W/ Maple Syrup & Toasted Pumpkin Seeds

Roasted Acorn Squash with Maple Syrup & Roasted Pumpkin Seeds – Featured in my “QUICK & HEALTHY THANKSGIVING SIDE-DISHES” Series.

Roasted Acorn Squash W/ Maple Syrup & Toasted Pumpkin Seeds

  • Half sheet pan
  • Silicone baking mat
  • Large cutting board
  • Chef knife
  • Prep/mixing bowls
  • 1 med acorn squash
  • 2 tbls. maple syrup
  • 1 tbls. olive oil
  • 1 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 1/3 cup toasted pumpkin seeds
  • fresh chopped parsley or chives for garnish (optional)

  1. Preheat oven to 425°

  2. Line a baking sheet with non-stick aluminum foil or silpat non-stick baking mat to prevent sticking on your pan

  3. Slice acorn squash lengthwise and remove seeds

  4. Place each cut side down and cut each half lengthwise into three pieces then slice each longer piece into 1/4inch bite-size pieces

  5. Place cut squash on baking sheet

  6. Drizzle with maple syrup, olive oil and season with salt and pepper

  7. Roast in preheated oven forapproximately 20 minutes until edges start to caramelized. Roast a few minutesmore if needed.

  8. Transfer to a serving platter and garnish with toasted pumpkin seeds and fresh chopped parsley or chives.

Store leftovers in an airtight container for up to three days. 

Side Dish