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Roasted Maple Acorn Squash and Roasted Seeds

Roasted Maple Acorn Squash and Roasted Seeds

Yield 8 servings
Prep time
10 Min
Cook time
20 Min
Total time
30 Min
Cook modePrevent screen from turning off

Ingredients

Instructions

  1. Preheat the oven to 425 degrees F. Line two large sheet pans with parchment paper.
  2. Cut both squash into half through the stems. Scoop out the seeds and loose pulp into a small bowl.
  3. To one acorn squash, cut into 1/4” slices (cut it so you keep the ridges on the slices). Put onto one sheet pan.
  4. To the other squash, roughly dice and add to the other sheet pan. Spray all the squash with olive oil. Drizzle with maple syrup and a heavy sprinkle of salt and pepper. Stir well and lay flat. Put in the oven.
  5. Cook for 10 minutes and flip the squash. Cook for another 8-12 minutes until browned and softened. Remove, cool, and place in two separate baggies.
  6. Optional: While cooking, strain the pulp away from the seeds. Dry as best you can. On a small sheet pan, add the seeds and sprinkle with salt and pepper. Cook for 5 minutes before stirring. Cook another 3-7 minutes, until browned. Remove from the oven and let cool. Store in a container and leave out on the counter.

Nutrition Facts

Calories

63

Fat

0 g

Sat. Fat

0 g

Carbs

16 g

Fiber

2 g

Net carbs

15 g

Sugar

4 g

Protein

1 g

Sodium

28 mg

Cholesterol

0 mg