f58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gf58e2f698a4f0eac989692cb20bfe546?s=96&d=mm&r=gAuthorAmber L.
RatingDifficultyBeginner

These acorn squash rounds are sweet, creamy and delicious. I love the soft creamy texture of baked acorn squash and adding maple and cinnamon makes these a lovely fall treat. I served the acorn squash as rounds because I made these for Rosh Hashanah, the Jewish new year, and circles are a nice symbol. But, these come out just as nicely if you cut the acorn squash in half lengthwise first (which also makes the squash easier to slice and scoop out the seeds).

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Yields4 Servings
Prep Time5 minsCook Time30 minsTotal Time35 mins

Ingredients

 1 acorn squash
 1 tablespoon coconut oil
 1 tablespoon maple syrup
 1 tablespoon cinnamon
 ½ teaspoon salt
Circular acorn squash slices on a white plate set on a wooden table with orange napkin

Directions

1

Preheat oven to 400F

2

Take your acorn squash and cut off the bottom nub. Then begin slicing off 1" thick rings. Once you've made 2 slices, you will start seeing seeds. Take a spoon and scoop out and discard the seeds. Then, continue making 1" thick slices. The last slice will have the squash's stem. You can cut around the stem to remove it.

3

Mix together 1 tbs of melted coconut oil and 1 tbs of maple syrup. Use your hands or a basting brush to rub all the acorn squash rounds with the mixture (the oil/syrup mixture will separate, so be sure to keep it stirred up well so you get oil and syrup on all the pieces)

4

Place the acorn squash rounds on a metal baking sheet. Use a metal baking sheet instead of a glass baking dish so that the squash browns better. Sprinkle both sides of the squash rounds with cinnamon and a dash of salt and rub it in with your hands or basting brush.

5

Bake for 15min, then flip each round and bake for another 10-15 minutes until the squash are nicely browned.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 92
% Daily Value *
Total Fat 3.5g6%
Saturated Fat 2.8g14%
Cholesterol 0mg
Sodium 298mg13%
Total Carbohydrate 16.2g6%
Dietary Fiber 4.5g18%
Sugars 4g
Protein 1g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 acorn squash
 1 tablespoon coconut oil
 1 tablespoon maple syrup
 1 tablespoon cinnamon
 ½ teaspoon salt

Directions

1

Preheat oven to 400F

2

Take your acorn squash and cut off the bottom nub. Then begin slicing off 1" thick rings. Once you've made 2 slices, you will start seeing seeds. Take a spoon and scoop out and discard the seeds. Then, continue making 1" thick slices. The last slice will have the squash's stem. You can cut around the stem to remove it.

3

Mix together 1 tbs of melted coconut oil and 1 tbs of maple syrup. Use your hands or a basting brush to rub all the acorn squash rounds with the mixture (the oil/syrup mixture will separate, so be sure to keep it stirred up well so you get oil and syrup on all the pieces)

4

Place the acorn squash rounds on a metal baking sheet. Use a metal baking sheet instead of a glass baking dish so that the squash browns better. Sprinkle both sides of the squash rounds with cinnamon and a dash of salt and rub it in with your hands or basting brush.

5

Bake for 15min, then flip each round and bake for another 10-15 minutes until the squash are nicely browned.

Maple Cinnamon Acorn Squash Rounds

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