Saturday, March 24, 2012

Another Late-Taste of Fall: Roasted Acorn Squash

I just can't dig my way out of this old-recipes hole! Today's update is a delicious, savory-sweet treat that the boy and I had for the first time this past fall: maple-ish roasted acorn squash, recipe courtesy of Closet Cooking.

Maple-ish roasted acorn squash

If you are a fan of butternut squash, I highly recommend trying acorn squash. To me, it has a very similar flavor and texture -- although my taste buds re: squash may simply not be very well developed at this time. This is an incredibly easy recipe. Just set the oven and have someone who isn't scared of the combination of knives and squash cut the sucker in half. Then, clean out the innards, plop in a little butter/fake butter and maple syrup/fake syrup, and roast! Delicious mushy squash in no time.  As always, I substituted some Brummel & Brown for butter and used sugar free syrup to keep calories as low as possible. Using 2 tablespoons of sugar free syrup and 1 tablespoon of fake butter for the whole squash results in 119 calories for half of the final roasted deliciousness. Of course, for the purists, I have no doubt that using real butter and maple syrup would improve the flavor. Still, a great, easy fall recipe that is more than worth trying.

Ease: 9
Taste: 8
Comfort: 6.5 (it's still a vegetable, people).


  1. I'm not sure if we got this from you or picked it up somewhere else, but this one is delicious. We did it with brown sugar instead of syrup, so perhaps it came from elsewhere.

    No need to keep apologizing for fall food! Fall is by far and away the best food season!

  2. I'm pretty sure you ran into it somewhere else -- y'all are great at finding recipes and I'm sure there are tons of variations. Brown sugar sounds AWESOME -- maybe I'll sprinkle some in when fall comes around and we make this again.

    Also, agreed on fall foods. I'm becoming a bigger and bigger fan of fall fruits and veggies!


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