Maple Butter Roasted Acorn Squash

Maple Butter Roasted Acorn Squash

Roasted Acorn Squash

This easy Roasted Acorn Squash recipe with Maple Butter and Dukkah is seriously the perfect comfort food for the holiday season and beyond.

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Main Ingredients

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acorn squash garlic plant based butter maple syrup lemon juice sea salt black pepper slivered almonds pistachios ramen noodles umami spice

Preheat the oven to 375F and line a baking sheet with parchment paper. Wash the acorn squash and pat dry with a kitchen towel. Trim the base and top of the squash, then halve carefully.

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Preheat

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Remove the seeds with a large spoon or melon baller, save them to make toasted seeds! Cut each halved squashed into wedges uses the shape of the squash as a guide.

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Cut 

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Place each acorn wedge onto the parchment paper-lined baking sheet. Cut the top and bottom of the garlic bulbs.  Remove around 1/4 of an inch to expose the garlic. 

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Remove

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Place each bulb of garlic onto the parchment. Bake for around 25 minutes total, flipping them halfway through.

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Bake

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While the squash bakes, prepare the dukkah by combining all the ingredients, apart from the ramen noodles, into a spice grinder. Transfer to a bowl and add in the crushed ramen noodles.

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Transfer

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Remove the squash and garlic from the oven. Using a hand blender, combine the roasted garlic cloves, plant butter, maple syrup, lemon juice, salt and pepper together till completely smooth and silky.

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Combine

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Drizzle the sauce over the squash and bake for another 5 minutes until crispy and beautiful.

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Drizzle

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Remove squash from the oven and top with fresh herbs of choice and a very generous dusting of dukkah.

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Drizzle

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