I’ve got another yummy kitchen creation to share with you; this Maple Roasted Acorn Squash is a result of me enjoying my time in the kitchen over the last few weeks. Especially when my girls join me and we cook together. During the summer we had a lovely garden and these Acorn Squash are from there. This is a warm filling dish to serve during colder months and bring nourishment to your soul.
Maple Roasted Acorn Squash
Ingredients:
3 acorn squashes, sliced
1/2 cup maple syrup
1/2 date sugar
1 tbsp Garam Masala
Sea salt, to taste
1/2 cup pomegranate seeds
4 cups arugula
Directions:
Slice the acorn squashes along the side (not from top to bottom)
Add maple syrup and date sugar and cover the acorn squash evenly.
Add garam masala and salt.
Bake in the oven at 400 for 25 minutes.
Then flip the squash slices sprinkle more garam masala on the other side.
Bake until golden brown, another 15 minutes or so. While it’s baking, add a bed of arugula on your serving platter.
Once the squash is done, let it cool for a little while then transfer over the bed of arugula. Garnish with pomegranate seeds and serve!
Tell me when you make it and share your feedback below.
Maple Roasted Acorn Squash
Ingredients
- 3 acorn squashes sliced
- ½ cup maple syrup
- ½ date sugar
- 1 tbsp Garam Masala
- Sea salt to taste
- ½ cup pomegranate seeds
- 4 cups arugula Directions
Instructions
- Slice the acorn squashes along the side (not from top to bottom)
- Add maple syrup and date sugar and cover the acorn squash evenly.
- Add garam masala and salt.
- Bake in the oven at 400 for 25 minutes.
- Then flip the squash slices sprinkle more garam masala on the other side.
- Bake until golden brown, another 15 minutes or so. While it’s baking, add a bed of arugula on your serving platter.
- Once the squash is done, let it cool for a little while then transfer over the bed of arugula. Garnish with pomegranate seeds and serve!
