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Roasted Acorn Squash with Maple Syrup, Nutmeg, Cardamom, and Cranberries

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Mad In The Kitchen host, Madeleine Smithberg shared her recipe for Roasted Acorn Squash with Maple Syrup, Nutmeg, Cardamom, and Cranberries.

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Roasted Acorn Squash with Maple Syrup, Nutmeg, Cardamom, and Cranberries

Ingredients

4 small acorn squash

4 tbsp butter

1/2 cup maple syrup

2 tsp ground nutmeg

2 tsp ground cardamom

4 teaspoons dried cranberries

4 Tbsp apple cider

Salt to taste

Directions

Preheat oven to 425

Slice off the very bottoms (1/4”) of the squash, for stability **be very careful to leave a “cup” intact

Cut off the tops about 1 1/2” from top

Remove seeds

Add 1 tbsp butter to each squash

Add 2 tbsp maple syrup to each squash

Add 1 tsp dried cranberries to each squash

Add 1/2 teaspoon each of cardamom and nutmeg, sprinkling across the whole squash and the tops

Add 1 tbsp cider to each squash

Salt to taste

Add 1/2 an inch of water to a baking pan

Place squash and tops in the pan

Cover pan with aluminum foil

Bake for 30 minutes.

Remove foil.

Spoon a little of the liquid around the top of each squash

Turn oven up to 500

Check after 5 minutes and then every 3 minutes, until the tops are golden brown, 8-10 minutes