Acorn squash may be the less talked about winter quash, but it is certainly no less tasty or nutritious. In my opinion, it is the prettiest of the squashes, but it is also jam packed with health benefits. After all it’s what’s on the inside that matters, right? It is loaded with fiber, potassium, beta carotene and vitamin C making it an anti-inflammatory, immune boosting, skin and eye enhancing powerhouse. One cup of cooked squash with skin left on weighs in at about 110 calories and 9 grams of fiber. Wow.
This simple recipe uses just a few ingredients to highlight the flavor of the squash. Acorn squash is also great steamed and mashed or boiled in a vegetable soup.
Roasted Acorn Squash With Maple Lime Glaze
1 medium acorn squash, about 2 pounds
1/4 cup olive oil
1 tablespoon maple syrup
1 garlic clove, finely minced
1 1/2 teaspoon salt
Cracked pepper to taste
Crushed red pepper flakes (optional)
1. Preheat oven to 425 degrees.
2. Using a sharp knife, cut the squash in half through the equator or lengthwise and scoop out the seeds and pulp. Place both halves on cutting board, flesh side down, and slice into 3/4 inch thick half moons.
3. In a large bowl whisk together olive oil, juice from half of the lime, maple syrup, minced garlic, salt and pepper.
4. Place the cut squash into the bowl with the olive oil mixture, thoroughly coating the squash.
5. Place the cut squash on a baking sheet and drizzle the remaining olive oil mixture over the squash. Sprinkle with crushed red pepper flakes (optional).
6. Bake for 35 minutes until golden brown. Remove from oven and immediately squeeze the second half of the lime over the squash releasing the juice.