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Maple Ginger Roasted Acorn Squash with Cinnamon

Maple ginger roasted acorn squash gets tender inside and browned at the edges after roasting in a sweet, warmly spiced butter glaze. Turn the wedges halfway through for even browning.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 acorn squash medium; about 2 1/2 pounds total
  • 2 tbsp unsalted butter melted
  • 2 tbsp pure maple syrup
  • 0.5 tsp ground ginger
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Cut each squash in half lengthwise.
  4. Scoop out the seeds.
  5. Cut the halves into 1-inch-thick wedges.
  6. In a large bowl, stir together the melted butter, maple syrup, ginger, cinnamon, and salt.
  7. Add the squash wedges and toss to coat.
  8. Arrange the wedges in a single layer on the prepared baking sheet.
  9. Roast for 30–35 minutes, turning the wedges halfway through, until tender and browned.

Notes

For even browning, turn the wedges halfway through roasting. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a dairy-free option, use olive oil in place of the butter.