Prep 10 mins
Cook 1 hr 15 mins
This could also be done with Butternut squash.
- 2 acorn squash
- 44.37 ml unsalted butter, softened
- 2.46 ml kosher salt
- 59.16 ml maple syrup
- 14.78 ml minced fresh ginger (optional)
- 59.16 ml chopped pecans (optional)
- Preheat oven to 400°F Slice a thin piece off both ends of the squash, including the stem. Cut the squash in half crosswise (perpendicular to the ribs). Scoop out the seeds with a sturdy spoon.
- Line a pan in which the squash can fit snugly with foil or parchment paper. If you use foil, rub with butter to prevent squash from sticking.
- Set the squash halves in the prepared baking pan and smear the flesh with the softened butter. Sprinkle with the salt.
- Drizzle maple syrup over the cut edge of the squash and into the cavity (most of the liquid will pool there) and sprinkle with the ginger, if using.
- Roast the squash halves until nicely browned and very tender when pierced with a fork, about 1 hour and 15 minutes for a small to medium squash (larger squash may take longer); add the pecans, if using, for the last 10 minutes of cooking. Do not undercook. Serve warm with a spoon.
I made this with 1 acorn squash and I had to turn the oven down midway though as the tops started to become too burn. I suggest 350F until done. I used regular sea salt, a small sprinkle of powdered ginger on each half which was nice and 2 tbs of maple syrup for each side. I did not use pecans because it would not match what I was serving it with but I'm sure they would be good on this. May make again.