I can guarantee this is the fastest you will ever devour a vegetable! The flavor on this squash is unreal– butter, coconut sugar, and a drizzle of maple. So good!
This is such a good fall side dish. It pairs well with any protein and roasted veggies. It’s not overly sweet, so you can go savory with it. Or have it on its own or with some yogurt for an amazing sweet snack/breakfast situation. Versatile and delish!
Squash is my favorite part of fall foods. It’s so versatile, easy to cook with, and full of nutrients. One bite of this and you’ll be hooked.
I recommend giving the squash a quick microwave- about 3 minutes- to soften it up so that it’s easier to slice into. Also always make sure you’re using a sharp knife for safety and ease of slicing!
For the butter, I always recommend using a grass-fed butter option. It ensures the dairy sourced is high quality, and grass-fed butter is actually shown to supply some nutrients you can’t get in lower quality butter. You’ll notice the more golden color right away!
I hope you enjoy this easy, delicious, and addicting veggie dish 🙂Print
Deliciously addicting buttery maple roasted acorn squash. The ultimate fall veggie dish!
- 2 acorn squashes
- 4 tbsp grass fed butter
- 2 tbsp coconut sugar
- 1/2 tsp pumpkin pie spice (you can sub cinnamon)
- sea salt
- drizzle of pure maple syrup
1. Preheat oven to 400F. Carefully slice easy squash in half lengthwise, then with a paring knife score each squash (essentially cut a checkerboard pattern in each half).
3. Melt the butter, then combine it with the coconut sugar and pumpkin pie spice. once well combined, drizzle evenly over each squash half (try to get some on the edges, but it’s ok when the mixture pools into the center). Sprinkle with sea salt and a drizzle of maple syrup.
4. Roast for 1 hour to 1 hour and 15 minutes, until squash is very tender.
5. Remove from oven and spoon the butter mixture all over the squash halves before serving.