Maple Cinnamon Roasted Acorn Squash
Maple Cinnamon Roasted Acorn Squash

I have, for a while now, been thinking about pumpkin pie. Yes, I know it is January and the time for those pies have passed. No worries, you won’t see a recipe for that any time soon. However, I’ve been thinking about the idea that pumpkin is a squash that people eat frequently. There are a few recipes for sweet potato or butternut squash sweet pies but pumpkin still rules the squash/dessert land. It’s always seems strange to me because pumpkins can be unwieldy beast to cook (I love roasted cubed pumpkin but I’ve never met a squash that is more of a pain to peel.) And yet, we make SO many desserts from this one squash.

I think other squashes deserve a shot, especially acorn squash. As a child, I have vivid memories of two then-strange foods my mother loved and that I grew to love: acorn squash and lima beans. I was always curious/weirded out when she would roast a squash with a bit of butter and brown sugar. Back then, I was still under the firm belief that pumpkin was not related in any way to that acorn squash and that putting sugar on squash seemed like a waste of good sugar (I was a teenager- I loved candy bars.) But as time passed, I grew to really love acorn squash to the point of where I’d roast a squash, put a little salt and pepper on it, and eat the entire thing (no joke, I’d eat squash for dinner.)

All of these experiences led to this recipe. It’s simple and low maintenance- squash and a bit of heavy cream baked together. This could be a side but I see this much more as a dessert. The maple/cream combo caramelizes the edges while the remaining heavy cream collects in the bottom well of the squash. It’s a creamy dessert that seems too good to actually be healthy. While you could try other squash, I think acorn squash is the perfect fit for this recipe.

{Want a chance to win a lovely bottle of wonderful cinnamon? Don’t forget I’m giving away my favorite collection of spices from Frontier Co-op. Pop over and leave a comment to win!)

Maple Cinnamon Roasted Acorn Squash
Prep time
Cook time
Total time
Serves: 2-4
  • 1 acorn squash
  • ½ tablespoon butter, room temperature
  • 2 tablespoons heavy cream
  • 2 teaspoons maple syrup
  • ½ teaspoon cinnamon
  1. Preheat oven to 375˚. Slice the acorn squash in half and remove the seeds. On the bottom of each half, cut a thin slice off so that the acorn squash doesn't wobble. Place the squash cut-side up in a baking dish.
  2. For each half, take a knife (or fingers) and rub the inside of the acorn squash with butter. Whisk the heavy cream and maple syrup together, then add to each squash half. Sprinkle cinnamon over both.
  3. Roast for 45-55 minutes until squash is tender. Half-way through roasting, remove squash and spoon some of the heavy cream mixture over the exposed squash parts.

maple cinnamon acorn squash-1

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