This recipe is a lovely treat for fall. 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.
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After a long evening, when I'm working on dinner, I'll feel like I need something sweet. Typically it's a piece of chocolate but sometimes I want something that's more indulgent. This squash gives me the indulgent feeling without being overly rich. The recipe above is straight forward but a few changes can be made:
Spice Mixture: I keep it simple with just using cinnamon but using a pumpkin pie spice mixture is also nice (or just adding nutmeg, ginger, and a pinch of cloves.)
Squash: Acorn squash is really the perfect squash for this dish but I've also use pumpkin cut in half.
Granola: While it's not pictured here, I love this roasted acorn squash topped with a dollop of yogurt and a sprinkle of granola.
I still think about pumpkin pie, it's okay 🙂
I love eating squash like this! I usually use brown sugar, but maple sounds like a way better plan!
Pretty, has to smell amazing and the taste has to make me weak in the knees - amazing job!
I definitely went through a long (single girl) phase where I ate whole kabocha squashes for dinner. it was awesome.
agreed that more winter squash recipes deserve a little dessert attention. Love how simple and sweet this acorn squash dish is!
We have an acorn squash sitting on the counter and are in need of a simple, healthy recipe! This fits the bill! Can't wait to try it tomorrow!
I would hate to buy heavy cream just for the 2 tablespoons this recipe calls for. Do you think I could sub with almond milk or coconut milk?
I do- it won't be the same consistency but either would work.