Roasted Acorn Squash with Maple & Sage Roasted Acorn Squash with Maple & Sage

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Total time 1 hour
  • Portion size 8 servings



Preheat oven to 425°F. Line baking sheet with parchment paper. Place squash on prepared baking sheet, pulp side up.

Add maple syrup, oil, butter, sage and ginger to small skillet set over medium-high heat; cook, stirring, for 2 minutes. Pour into squash halves; season with salt and pepper. Roast, brushing edges occasionally with maple mixture, until tender, 40 to 45 minutes. Spoon Wild Rice Stuffing into squash. Garnish with thyme sprigs.

Test Kitchen Tip: If the squash halves do not sit upright on the baking sheet, cut a small part off the rounded bottoms to help them sit flat.

Nutritional facts PER SERVING (WITHOUT STUFFING): about

  • Fibre 3 g
  • Sodium 30 mg
  • Sugars 14 g
  • Protein 2 g
  • Calories 200
  • Total fat 6 g
  • Cholesterol 8 mg
  • Saturated fat 2 g
  • Total carbohydrate 35 g
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Lunch & Dinner

Roasted Acorn Squash with Maple & Sage