Maple-Baked Acorn Squash Recipe

Cook this tried-and-true Maple-Baked Acorn Squash recipe when you're too busy to meal plan, but want something easy and healthy.

| January 2013

  • "Fresh Pantry: Winter Squash: Eat Seasonally, Cook Smart, & Learn to Love Your Squash" kicks off Amy Pennington's 12-month e-book series by featuring original and inspired recipes for winter squash that will liven up your kitchen without boring your palate.
    Photo Courtesy Skipstone
  • This easy Maple-Baked Acorn Squash takes just a few minutes to prepare.
    Photo By KK Dundas/Courtesy Skipstone

In her e-book series Fresh Pantry, author Amy Pennington introduces readers to fresh seasonal ingredients to help those trying to eat a sustainable, seasonal diet. In Fresh Pantry: Winter Squash, (Skipstone, 2013) Pennington kicks off the 12-month e-book series by featuring original and inspired recipes for winter squash that will liven up your kitchen without boring your palate.

This recipe is a slam dunk. It is so simple, I’m almost embarrassed to include it here, but this tried-and-true dish demands attention. I cook this when I’m too busy to think but I want to eat something easy and healthy. It takes about 3 minutes to prepare and get in the oven, and I can do chores or work while it is baking. I love serving this side with a simply baked fish, but honestly I often eat it right out of the pan while standing up in my kitchen.

Maple-Baked Acorn Squash Recipe

Servings: 1
Prep Time: 3 minutes
Cook Time: 45 minutes

• 1 acorn squash, washed, cut in half, seeds removed
• 2 tablespoons butter
• 2 tablespoons maple syrup (or brown sugar)
• 4 fresh sage leaves
• Coarse salt

1. Preheat the oven to 375 degrees.

2. Place the acorn squash halves, cut side up, in a pie tin or small roasting pan. Add 1 tablespoon of the butter and the syrup to each cavity, along with the sage leaves. Bake for 45 minutes, or until the squash is tender and can be easily pierced with a fork.

3. Remove from the oven and let cool 5 minutes before handling. Discard the sage leaves and, using a fork, scrape the flesh up from the skin, mixing to combine flavors. Sprinkle with coarse salt and serve.

PANTRY NOTE: Acorn squash is the best choice for this recipe. Its porous and thick nature allows the maple and butter to seep in with-out being too stringy. This dish holds in the fridge for one day before becoming too dry.

This excerpt has been reprinted with permission from Fresh Pantry: Winter Squash by Amy Pennington and published by Skipstone, 2013.



February 15-16, 2020
Belton, Texas

Join us in the Lone Star state to explore ways to save money and live efficiently. This two-day event includes hands-on workshops and a marketplace featuring the latest homesteading products.


Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds

click me