Print

Maple Cinnamon Acorn Squash

Sweet, but not overly, and soft acorn squash is the perfect side dish to your Paleo or Autoimmune Protocol dinner!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 117 kcal
Author Emily Stauch

Ingredients

  • 2 whole acorn squash halved, seeded
  • 1/4 cup coconut oil melted
  • 2 Tbsp maple syrup
  • 1 tsp cinnamon
  • pinch salt to taste

Instructions

  1. Preheat oven to 400° and line a rimmed baking sheet with aluminum foil.

  2. Using a very sharp knife, cut the acorn squash in half then scrape out the pulp and seeds.

  3. Slice each half into four equal sections and place on lined baking sheet, flesh side up.

  4. Melt coconut oil in a glass dish in microwave, about 30 seconds. Stir in maple syrup and cinnamon until well combined.

  5. Brush all sides of the flesh of the acorn squash with the maple cinnamon glaze.

  6. Bake for 30 minutes then remove from oven and brush on another coat of glaze. Bake for an additional 15-20 minutes or until very soft when stabbed with a fork. When fully cooked, remove from oven and brush remaining glaze over the squash. Lightly sprinkle with salt and serve!

Recipe Notes

One serving of Maple Cinnamon Acorn Squash has 15 carbs.