Maple Glazed Acorn Squash — Something Sweet While We Wait

Drove Monday-Tuesday.

Gayle had a bad Thursday. Labored breathing. Recovered.

Amber sent UNK MSW application Tuesday — final deadline. Now we wait.

Sunday: pot roast.

With Gayle’s rough Thursday still sitting heavy on my heart and all of us holding our breath waiting on Amber’s MSW application, I needed Sunday to feel like something I could actually hold onto. The pot roast was already going, and I wanted a side dish that matched that same slow, warming energy — something sweet and golden that didn’t ask much of me but gave a lot back. This maple glazed acorn squash was exactly that: a little caramelized sweetness to carry us through the waiting.

Maple Glazed Acorn Squash

Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes | Servings: 4

Ingredients

• 2 medium acorn squash, halved and seeds removed
• 3 tablespoons pure maple syrup
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon brown sugar (optional, for extra caramelization)

Instructions

1. Preheat oven. Heat your oven to 400°F. Line a rimmed baking sheet with foil or parchment paper for easy cleanup.
2. Prepare the squash. Carefully cut each acorn squash in half from stem to tip and scoop out the seeds and stringy pulp with a spoon. Score the cut flesh lightly in a crosshatch pattern to help the glaze soak in.
3. Make the glaze. In a small bowl, whisk together the melted butter, maple syrup, cinnamon, nutmeg, salt, and pepper until combined. Stir in the brown sugar if using.
4. Glaze and arrange. Place the squash halves cut-side up on the prepared baking sheet. Spoon the maple glaze generously over the cut surface of each half, letting it pool in the cavity.
5. Roast. Bake for 40–45 minutes, until the flesh is completely tender when pierced with a fork and the glaze has caramelized to a deep golden color around the edges. If you’d like more browning, broil on high for the final 2–3 minutes, watching carefully.
6. Serve. Let cool for 5 minutes before serving. Spoon any pooled glaze from the pan back over the squash just before bringing it to the table.

Nutrition (per serving)

Calories: 185 | Protein: 2g | Fat: 6g | Carbs: 34g | Fiber: 4g | Sodium: 155mg