Maple Glazed Acorn Squash is a delicious and beautiful seasonal treat. Squash perfectly roasted and glazed with a vegan brown sugar and maple syrup coating is a great side dish for your holiday meal.
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The holidays are almost upon us! And you know what that means – slaving away in the kitchen for days on end. No no no, just kidding. But it does mean it’s time now to start making a menu and thinking about how to time everything just right so all dishes are done at the same time and ready to serve piping hot.
Acorn squash is such a delicious and beautiful side dish. And remember, you can definitely eat the skin. I think looking at it you think “hummmm, wonder if I can eat that dark green layer” but you certainly can and it’s totally yummy.
Maple Glazed Acorn Squash is a dish that you will have to serve immediately and really cannot be made ahead of time. However, you can prep the squash and lay the slices on a pan. Then prep the sauce and have the pan and the sauce ready to go before you serve your meal. So all you have to do is glaze the slices, turn halfway and glaze again, then take out, top with any toppings you choose, and serve.
And just a side note – who doesn’t love Tom Hanks?
Well I do. Below is a trailer of his new movie. I grew up watching Mr. Rogers so I cannot WAIT to see this movie! And holidays are made for feel good movies. It’s only 2 minutes long so sit back and enjoy!
I’m strategically posting these holiday recipes so that if you like you can make an entire meal from these recipes. We have Savory Lentil Wellington, Wild Rice with Roasted Vegetables, and now this Maple Glazed Acorn Squash. We need a bread and dessert. Don’t give up, they are coming!
Maple Glazed Acorn Squash
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and lightly grease. Set aside.
- Slice squash in half and scoop out the seeds. Place squash on a cutting board and slice into 1 to 1 and 1/2 inch slices. You'll need a very sharp knife but don't give up, it's worth it!
- Mix the olive oil, maple syrup,brown sugar and pinch of salt together in a small mixing bowl. Set aside.
- Lay the acorn squash slices in a single layer on the baking sheet. Brush tops with HALF the brown sugar/maple syrup mixture.
- Bake for approximately 20 minutes. Flip the squash over and brush with remaining brown sugar/maple syrup mixtures. Bake for another 20 to 25 minutes or until squash is caramelized and tender.
- Remove from oven and top with a bit of vegan butter, roasted pecans or walnuts, and fresh herbs. (optional)
- Serve immediately. Enjoy!
- Remember – the skin CAN be eaten!
- Don’t forget to save the seeds to toast for snacks, salad toppings, etc.