When I find myself sneaking extra veggies throughout the day, I know I’ve created something special. Such is the case with this Sweet and Salty Acorn Squash!
This perfect Fall dish is easy to prepare, and only requires 4 ingredients! It’s sweet, savory, buttery, and slightly crispy all at the same time…and there’s no reason not to go back for seconds!
Sweet and Salty Acorn Squash
Servings: About 5
- 4 small acorn squash (golden or regular)
- High-quality extra virgin olive oil
- Sea Salt
- Maple syrup
- Preheat your oven to 425°F and coat a baking sheet with cooking spray.
- After washing the squash, cut in half and scoop out the seeds. Cut off the stem, then slice the squash into slivers (about 1/4″ thick). (Note: There’s no need to peel the squash! The skin will soften during baking.)
- Arrange the squash slices on your baking sheet in a single layer, with a bit of space between each piece. Drizzle generously with olive oil (a few tablespoons) and sprinkle with sea salt. (I was surprised by how much salt I ultimately used. I started with 1/2 tsp, then added more salt to taste once the squash was cooked.)
- Bake on the bottom rack of your oven for 15 min, then flip the squash pieces, drizzle with maple syrup, and bake for another 10-20 minutes, or until soft and caramelized. If you like it extra caramelized, you can always keep it in longer.
- Remove from the oven and add more salt and/or maple syrup to taste. Enjoy!