![]() ![]() That’s why I flip it over only near the end, just to contain the maple syrup. You can roast cut side up if you like, but cut side down makes the squash more caramelized and less dry. It doesn’t caramelize as much with parchment paper, and tends to take longer. However, it’s the most annoying to clean up, so you can also use foil for a result that’s pretty close. Using a bare pan when cooking acorn squash allows for better caramelization and browning. This dish is very easy to make and practically foolproof, but having made this roasted acorn squash recipe at least a dozen times, I’ve discovered a few tips over the years: Butter – Also optional, but I recommend adding butter at the end for a rich flavor and buttery texture.Some people prefer to add brown sugar instead. But, you could use regular maple syrup if that works for you, or omit it altogether. I created it because I’m passionate about giving people natural ingredient options that taste great and help them reduce sugar. I like to use Wholesome Yum sugar-free maple syrup. Maple Syrup – This is optional, if you want a sweet finish to your roasted acorn squash.Sea Salt & Black Pepper – For simple seasoning. ![]() Don’t skimp! You can use avocado oil instead if you like, though. Olive Oil – This helps the seasonings stick, but the more important part is it helps the squash caramelize.This recipe uses two acorn squashes, but you could easily divide it in half and make just one squash. Acorn Squash – Look for squash that feels heavy for its size with a firm skin.For measurements, see the recipe card below. This section explains how to choose the best ingredients for baking acorn squash, what each one does in the recipe, and substitution options.
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