Roasted Acorn Squash with Maple and Red Pepper Flakes

Name: Roasted Acorn Squash with Maple and Red Pepper Flakes
Yield: 3 as a side
Cuisine: American
Ingredients: 1 medium acorn squash, cored and cut into wedges; 2 tablespoon olive oil; 1/4 cup (scant) maple syrup; pinch salt; red pepper flakes (to your desired spiciness; I like a good hit)

4.7

7 Ratings

Kendra Vaculin

Test Kitchen-Approved

Roasted Acorn Squash with Maple and Red Pepper Flakes

Photo by Bobbi Lin

Serves: 3 as a side

This is a song about a fall-y goard-y side dish. The name says it all. It's easy, and it's sweet, and it's spicy, and you want it. Fa la la la la. End of song.

Ingredients

1 medium acorn squash, cored and cut into wedges
2 tablespoon olive oil
1/4 cup (scant) maple syrup
pinch salt
red pepper flakes (to your desired spiciness; I like a good hit)

Directions

Step 1
Preheat oven to 400° F.
Step 2
Toss the squash wedges in a large bowl with olive oil and maple syrup.
Step 3
Spread into one layer on a baking sheet, and then sprinkle with salt and red pepper flakes. Roast for 40 to 50 minutes or until squash is cooked through.

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