Nutrition: 138 Calories | 10.7g Net Carbs | 1g Protein | 9.8g Total Fat
An easy fall inspired side dish, this oven roasted acorn squash recipe is sure to delight flavored with rich butter and sweet, smokey molasses.
Just this week, my girls came home from school announcing “It’s the first day of fall!!” And it sure feels like it. The weather has changed. There’s a chill in the air even when it’s sunny, and I’ve started to see a few leaves changing color. There’s also a lot more winter squash at the grocery store. Acorn squash is a mildly flavored, sweet squash with dark green to orange colored skin. And it has a fun acorn shape, making it easy to pick out at the grocery store.
Prepare the Squash
Acorn squash can be prepared in a lot of ways. This oven roasted recipe makes a great side dish for any of your fall meals. First, start by cutting the squash in half. The skin isn’t as tough as some other varieties, but it can be a little tough to get started. Second, once you’ve got the squash cut in half, scrape out all the seeds and throw them away.
Brush the Squash with Butter and Molasses
Many recipes for acorn squash use brown sugar. Make this recipe without sugar by using stevia and molasses instead. Molasses is what makes brown sugar brown, and it gives the acorn squash a sweet, subtly smokey flavor. If you don’t have stevia, use your favorite sugar alternative instead. You’ll also be adding butter to aid in the roasting process and enhance to the naturally buttery flavor of acorn squash.
Next, place the cleaned out squash cut side up on a baking sheet. In the center, add melted butter, molasses and stevia (or your sweetener of choice). Then, using a pastry brush, mix everything together and brush it all over the flesh of the acorn squash. Repeat for both halves of the squash. Finally, bake the squash at 425° for 30-40 minutes. The squash is done when there’s brown roasted spots around the edges and the flesh pulls away easily from the skin. After the squash has cooled for a few minutes, loosen up all the flesh and mix it with the extra butter and molasses in the center.
Looking for more squash recipes? Check out these: Delecata Squash Rings and Instant Pot Butternut Squash Soup.
Effortless Oven Roasted Acorn Squash Recipe – No Sugar Added
An easy fall inspired side dish, this oven roasted acorn squash recipe is sure to delight flavored with rich butter and sweet, smokey molasses.
Total Time: 35-45 min
Prep Time: 5 min
Cook Time: 30-40 min
Ingredients
- 1 Acorn Squash
- 3 Tbsp Butter
- 1 tsp Molasses
- 2 tsp Stevia Blend, or Sweetener of Choice
Directions
- Pre-heat the oven to 425°. Cut the acorn squash in half. Use a spoon to remove the seeds and discard them. Place the two squash halves on a baking sheet, cut side up.
- Melt the butter, and put half of the butter in the center of each half of the squash. Add 1/2 teaspoon of molasses and 1 teaspoon of sweetener to the butter in both squash halves. Mix the butter, molasses and stevia together with a pasty brush and brush all over the flesh of the squash. Repeat for both halves.
- Bake the acorn squash for 30-40 minutes until the flesh is soft and pulls away easily from the skin. Let the squash cool for a few minutes. Then, scrap the flesh away from the skin and mix it all together with the remaining butter and molasses remaining in the center. Serve and enjoy.
Nutrition:
Yield: 4 servings, Serving Size: 1/4 of the Acorn Squash
Amount Per Serving: Calories: 138, Total Fat: 9.8g, Saturated Fat: 6g, Cholesterol: 22.5mg, Sodium: 0.6mg, Carbohydrates: 12.7g, Fiber 2g, Sugars: 0.9g, Protein 1g
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