Maple Roasted Acorn Squash

Perfect to enjoy this fall and Thanksgiving, this maple roasted acorn squash is simple and easy to prep and easy to cook. Vegan and gluten-free.

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Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 180kcal

Preheat the oven to 400F / 200c.
Cut the acorn squash in half and use a spoon to scoop out the seeds and any tough fibers.
Place the cut side down on a chopping board and cut the squash across into 1-1½ inch slices.
Place the cut squash in a bowl ad add the maple syrup, oil, salt and pepper and sliced garlic. Toss together.
Line a baking sheet with parchment and place the squash slices in a single layer.
Roast in the oven for 35 to 40 minutes til fork tender and browned.

Cut the slices of squash as evenly as you can so that they cook through evenly.
Roast the acorn squash on a parchment lined baking sheet as the maple syrup will be very difficult to remove.
The squash is cooked when it is fork tender and has started to brown.