Maple-Ginger Acorn Squash

The less sweet acorn squash is a good choice for this

The less sweet acorn squash is a good choice for this

This is super simple and super tasty side dish. It pairs well with pork or chicken.

Maple-Ginger Acorn Squash

  • 1 acorn squash
  • 2 tbsp butter
  • 3 tbsp maple syrup
  • 1 tbsp grated fresh ginger
  • salt/pepper to taste

Scoop seeds out of squash and slice into 1″ slices. Arrange squash in a single layer on a baking sheet. In a frying pan over medium heat, melt butter and add syrup and ginger. Whisk until incorporated, about a minute. Pour over squash and mix well. Roast at 375 degrees until tender, about 20 minutes.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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8 Responses to Maple-Ginger Acorn Squash

  1. ChgoJohn says:

    I’ve used maple syrup with squash plenty of times but never thought or heard of using ginger. Will definitely give this a try. Thanks, Greg.

  2. It is that time of year isn’t it? Loads of winter squash & pumpkins to turn into delectable delights. This looks just yummy. Love the addition of ginger.

  3. Eva Taylor says:

    The ginger sounds like a lovely pairing in this dish. Maple syrup is a no brainier but that ginger is very creative!

  4. nrhatch says:

    Thank you! I normally cut the squash in half and bake cut side down. But this is much “prettier.”

  5. Great with Delicata squash, too!

  6. TasteFood says:

    I love acorn squash – and this recipe shows it off.

  7. Lauren says:

    Looks delicious! We do something similar, but with honey and cinnamon. I love that it’s time for winter squash!

  8. Cecile says:

    I really like this idea for two good reasons – the squash is ready in 20 mins. AND it looks delicious!!

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