Cinnamon Maple Acorn Squash
Meet your new favorite side dish: sweet roasted acorn squash. This dish will turn anyone who finds acorn squash questionable and make them question why they were questioning it in the first place. (That’s a lot of questions).
The tang from the cheese and pomegranate mixed with the sweetness of the maple cinnamon acorn squash is truly a flavor combination you don’t want to pass up.
Did I mention this also couldn’t be easier to throw together? Wins all around.
5 minutes
30 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 86 |
| Fat: | 5 g |
| Carbohydrates: | 11 g |
| Protein: | 2 g |
| Cholesterol: | 8 g |
| Sodium: | 185 mg |
| Fiber: | 3 g |
| Sugars: | 0 g |
| Calculated for total recipe. | |
Serves: 3-4
Ingredients
- 1 whole1 whole1 whole Acorn Squash, washed and sliced, see notes
- 0.5 tsp0.5 tsp0.5 tsp Ground Cinnamon
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Extra Virgin Olive Oil
- 2 pinch2 pinch2 pinch Sea Salt, season to taste
- 2 Tbsp2 Tbsp2 Tbsp Pomegranate
- 1 oz1 oz1 oz Goat Cheese, any soft cheese will do, see notes
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Wash and dry acorn squash and slice along the ridges. Mix in a bowl with the other ingredients, lay on a parchment lined baking sheet, and bake at 400 for 20 min and flip and bake for another 10 min
- Add to your serving dish and top with pomegranate seeds, crumbly cheese of choice, and maple syrup. Serve warm.
Notes
My acorn squash was on the smaller side, so adjust seasonings as necessary. I used Wensleydale cheese with cranberries here but any soft/crumbly cheese will do.
Add a Note
My Notes:
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