Maple Baked Acorn Squash

Serves: 2
Total Calories: 343


1 medium acorn squash
2 teaspoons sesame oil
2 tablespoons maple syrup
pinch cinnamon


1. Preheat the oven to 350°F.
2. Cut the squash in half, then remove and discard the seeds.
3. Brush the inside of each half with oil and place cut-side up on a baking sheet. Spoon 1 tablespoon of the maple syrup into each half and then sprinkle with cinnamon.
4. Bake for 45 to 60 minutes, or until the squash is easily pierced with a fork. Serve hot.

The easiest, most basic way to cook any type of winter squash, such as acorn, Hubbard, butternut, turban, and spaghetti, is to bake it whole or halved and unpeeled. Simply poke a few holes in the squash with a sharp knife (to allow steam to escape as it bakes), place it on an unoiled baking sheet, and bake about an hour or until tender. The squash is cooked when you can easily pierce it with a fork. Some larger varieties like Hubbards can take over two hours to cook.

Nutritional Facts:

Serves: 2
Total Calories: 343
Calories from Fat: 40

This Maple Baked Acorn Squash recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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