Maple Baked Squash
Updated Apr. 29th, 2024
This recipe deserves an award for the healthiest dessert ever! This ultra-easy maple baked squash recipe is so delicious, that you'll want to make it again and again – and not just in autumn either. While you can use any winter squash in this recipe, we chose acorn squash for it's sweet, nutty, peppery flavour. The maple syrup and cinnamon gives it a well-rounded taste of comfort, while the natural sweetness of the squash is full of phytonutrients that will give you more energy, stronger eyesight, glowing skin and healthy blood sugars.
- Gluten Free
- Dairy Free
- Egg Free
- Vegetarian
Ingredients:
| 1 acorn squash, cut in half lengthwise | 2 teaspoon pure maple syrup | |
| 2 tablespoon sugar-free peach jam | ground cinnamon, to taste |
Directions
Set your oven to 400F
- Using a sharp knife, slice your acorn squash in half and place face down in a casserole dish. Add about half an inch of water to the bottom, so the squash is covered slightly. Place in the oven and bake for 30-35 minutes.
- At the half hour mark, turn the acorn squash so the flesh is up, and drizzle with half of your jam and half of your maple syrup. Sprinkle with a bit of cinnamon as well.
- Set your oven to broil, and return the squash back into the oven and broil for five minutes.
- Before you serve hot, add the remaining ingredients over the top and enjoy!
Make It This Way
Instead of peach jam, you could use any flavor of jam in this recipe. Peach pairs nicely with the sweet flavour of the squash and maple syrup, as would apricot jam or apple jelly. Go look in your refrigerator and get creative!
Try This
Try this baked squash sprinkled with toasted walnuts or pecans. They'll add crunch and healthy fats to this already healthy dessert!
This recipe is such a clever and delicious way to incorporate squash into the diet of young children, picky eaters, or those who are not a fan of the squash taste! I love the sweetness of maple syrup without it being overwhelming. The idea to add a sweet jam instead of maple syrup sounds delicious and like a great way to mix it up while still keeping it healthy and sweet. I love how this is a quick idea that I otherwise would not have thought of. Thank you for sharing this recipe!
Hello, OH,
We're glad you're excited to try this recipe. It's very delicious and the subtle sweetness of maple syrup pairs really well with squash. It's a nice side dish to serve at Thanksgiving too. Since you like maple, we think you'll like this healthier version of an apple crumble:
https://www.nationalnutrition.ca/articles/healthy-recipes/maple-cinnamon-apples/
Have a healthy day.
At the Farmer's Market this week, there was a hulking 8 pound squash-it was "past season" & thus wound up in the compost so I "rescued" it. I actually just roasted up it up! I froze it but I am sure that I can enjoy it even more upon thawing by the addition of the ingredients that you recommend (though I might use a sugar free substitute to maple syrup)...and I bet that this particular squash recipe would be wonderful for fall events as a seasonal and crowd-pleasing recipe! Thank you for another good idea, NN!