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Maple Glazed Acorn Squash

Western.Chefs's picture
  Acorn squash 2 Small
  Water 1⁄2 Cup (8 tbs)
  Butter/Margarine 4 Tablespoon
  Maple/Maple-flavor syrup 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Cinnamon 1⁄4 Teaspoon, ground
  Pepper 1⁄8 Teaspoon

1. With fork, pierce skin of each acorn squash; place squash in microwave oven and heat at high (100% power) 1 to 2 minutes to soften for easier cutting. Cut each squash in half; scoop out and discard seeds.
2. In 13" by 9" baking dish, place squash cut side down. Add water; cover dish tightly with vented plastic wrap. Cook at high 12 to 15 minutes until squash is almost fork-tender, rotating dish a half turn after 8 minutes. Turn squash cut side up.
3. Place butter or margarine in small bowl; cover with large plate. Cook at high 1 minute or until butter melts. Stir in maple syrup, salt, cinnamon, and pepper. Brush syrup mixture on cut edges and inside cavities of squash. Pour remaining syrup mixture into cavities. Cover dish with waxed paper. Cook at high 5 to 8 minutes until squash is tender.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1245 Calories from Fat 439

% Daily Value*

Total Fat 50 g76.9%

Saturated Fat 31.1 g155.5%

Trans Fat 0 g

Cholesterol 129 mg43%

Sodium 1025.3 mg42.7%

Total Carbohydrates 211 g70.3%

Dietary Fiber 15.7 g62.7%

Sugars 93.8 g

Protein 9 g17.2%

Vitamin A 103.5% Vitamin C 183.4%

Calcium 46.3% Iron 50.1%

*Based on a 2000 Calorie diet


Maple Glazed Acorn Squash Recipe