Maple & Cinnamon-Glazed Acorn Squash

I’m pretty sure I’ve declared my love for squash before (how can there be squash haters out there, seriously!?).  This recipe is also on my love list.  The squash is great, but it’s SUPER great when it’s topped with a sweet glaze that consists of maple and cinnamon.  Talk about a serious flavor boost!  We ate this for our dinner carbohydrate last night and I seriously couldn’t wait to throw it up on the blog.

I used acorn squash here, but you can substitute with buttercup, butternut, kabocha, or delicata squash.  You’ll just want to make sure your substitute is similar in size as the recipe calls for (about 1 pound).    You’ll also want to note that different squash may cook faster than others.  Thus, it would be a super idea for you to check for doneness after 30 minutes.

I must mention that the glaze caramelizes over the squash.  Now, anything that “caramelizes” has got to be good, right!?  Well, in this case it definitely was!

Maple & Cinnamon-Glazed Acorn Squash
Adapted from The America’s Test Kitchen Healthy Family Cookbook

1 small acorn squash (about 1 pound), halved and seeded
1/2 teaspoon extra virgin olive oil
1/4 cup sugar-free maple syrup
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
pinch of ground black pepper
pinch of cayenne pepper

Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.  Line a rimmed baking sheet with aluminum foil and lightly spray with cooking spray.  Brush the cut sides of the squash with the oil and lay cut-side down on the prepared baking sheet.  Roast until tender (the tip of a paring knife can be slipped into the flesh with no resistance), 35 to 45 minutes.

When the squash is tender, whisk the maple syrup, cinnamon, salt, pepper and cayenne together in a microwave-safe bowl and microwave on high until it has reduced to a glaze that measures about 1/8 cup, 2 to 3 minutes.

Flip the squash over, score the flesh using the tip of a paring knife.  Score a 1/2-inch crosshatch design into the cooked squash, about 1/2 inch deep.  Evenly spread the warm maple glaze over the squash.  Continue to roast until the glazed side begins to brown and caramelize, 5 to 10 minutes.  Serve.

Serves 4.

Nutritional Information (Per Serving = 1/4 of Acorn Squash)
Calories:  76
Protein:  1.3g
Carbs:  19.5
Fat:  0.7g (0.1g = Sat.)
Fiber:  5g
Sugars:  0g

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