Warm up this winter with my Maple Roasted Acorn Squash.This winter squash is ideal for weight loss as one cup of cooked squash contains only 80 calories. With a high phytonutrient (plan nutrients) profile, this sweet and nutty vegetable provides you with powerful antioxidants and anti-inflammatory agents.
Pair it with my Lemon Pepper Baked Salmon for a nourishing lunch or dinner.
Naturally Nora Tip
How to select the best Acorn Squash:
- You want to look for ones that are firm, heavy for their size and have dull (not glossy) rinds
- By being picky with your selection, you can be sure that you are enjoying a vegetable with the highest nutrient value
- 2 Acorn Squash’s
- ¼ cup unsalted organic butter, melted
- 3 tbsp organic maple syrup
- 1 heaping tbsp Nutritional Yeast
- 1 tbsp finely chopped assorted fresh or dried herbs (rosemary & thyme)
- Himalayan salt and pepper to taste
- TIP: To keep the squash steady while baking, cut off a thin slice from the rounded sides; butternut squash also works well in this recipe
- Heat oven to 450 degrees
- Place melted butter, maple syrup, nutritional yeast and assorted herbs in a bowl and mix well until all ingredients are combined
- Place squash, cut sides up, on a baking pan
- Season with salt and pepper
- Smear about 1 tbsp of seasoning mixture on the open faced acorn squashes until all surface area has been covered
- Once all 4 squashes have been covered, pour the remainder of the mixture into the squash cavities until a little pool forms
- Roast squash until very tender and well browned (about 40-50 minutes, depending on the stove – my gas stove only needs about 40-minutes, where the electric stove may take a bit longer)
- Bast frequently with syrup in the cavities
- Serve warm & enjoy!