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.
Calories: 180kcal | Carbohydrates: 30g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 151mg | Potassium: 440mg | Fiber: 2g | Sugar: 16g | Vitamin A: 396IU | Vitamin C: 12mg | Calcium: 68mg | Iron: 1mg