Fall Favourite: Roasted Acorn Squash with Butter, Maple Syrup and Cayenne

Fall Favourite: Roasted Acorn Squash with Butter, Maple Syrup and Cayenne
When it comes to food, fall is the time we can all get creative! I know we all love summer and it is all about joy and party, fall is somehow warmer in spirit, more colorful..deeper.

Thanksgiving just adds up to the atmosphere, with its tasty recipes in the vivid colors of the falling leaves.

Squash is a highly beneficial fruit which can add taste, flavor, and color to your table for the Thanksgiving dinner.

This fleshy fruit is protected by a rind, and is believed to have originated about 7500 years ago in Mexico and Central America. These starchy, carb-rich fruits are full of nutrients and incredibly easy to cook. There is truly a squash for every occasion, and they diverse in their shapes, colors, sizes, and tastes.

There are more than a dozen winter squash varieties to choose from, such as summer squash, winter squash, acorn squash, butternut squash, zucchini, pumpkin, and others.

Make sure you try the following squash recipe this year:

Sweet Roasted Acorn Squash with Maple Syrup and Cayenne Pepper


  • 1 1/2 pound acorn squash
  • 2 tablespoons maple syrup
  • 1 tablespoon ghee or unsalted butter (or coconut oil)
  • salt, to taste
  • cinnamon, to taste
  • cayenne pepper, to taste


Preheat the oven to 400 degrees Fahrenheit. Next, wash and dry the squash, and cut it in half, lengthwise.

Scrape the seeds and pulp from each half using a spoon.

Spread coconut oil over the halves using a baking brush or a spoon, glaze with maple syrup, and sprinkle with cayenne, cinnamon, and salt.

Place the two halves on a lined cookie sheet, and bake for an hour, or until the squash is tender when pierced with a fork,


You can substitute acorn squash with butternut squash, and bake for 45 minutes.

For savory roasted acorn squash, check out the following recipe:


  • 1 1/2 pound acorn squash
  • 1 tablespoon olive oil
  • fresh thyme, to taste
  • rosemary, to taste
  • salt, to taste
  • garlic powder, to taste

Directions :

Wash and cut the squash in half, lengthwise. Scrape out the seeds and pulp, and brush the olive oil on the halves and add the spices. Roast on a lined cookie sheet for 50–60 minutes on 400 degrees Fahrenheit.


Source: www.healthyfoodhouse.com