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Maple & Cream Baked Acorn Squash

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Maple-Cream-Baked-Acorn-Squash1
If you are looking for a delicious and different side dish or a lighter substitute for a meat dish, acorn squash is a tasty way to go. This Maple & Cream version is filled with a rich, maple sweetened cream and baked until tender. I love to eat mine as almost a soup, scraping the “meat” out of the squash, and spooning up some of the rich cream in the center- a perfect bite! If you like a little spice you can add a pinch of cayenne to your filling to flavor it up a notch!

Maple & Cream Baked Acorn Squash

Ingredients:

1 acorn squash

½ cup heavy cream (or 1 cup coconut milk)

1 Tbsp. butter

1 Tbsp. real maple syrup

½ tsp. cinnamon

½ tsp. nutmeg

 Process-Maple-Cream-Baked-Acorn-Squash
Directions:

Preheat oven to 375°

Cut acorn squash in half.

Scoop out all seeds and strings.

Slice a small piece of squash off the bottom, just enough to create a flat bottom for your squash to rest upright on-take care not to cut into the center.

Place halves on a baking sheet.

Divide heavy cream, butter, maple syrup, cinnamon, and nutmeg between both halves of squash.

Bake for 45-60 minutes until edges are golden and begins to slightly pull away from skin.

Top with a light sprinkling of additional nutmeg if desired.

Comments

  1. Sammi Ricke says

    This looks delicious! I love acorn squash but have never thought about filling it with a “sauce”. Yum! I think I will use coconut milk and see how it goes 🙂 I found you on the Honey and Birch linkup. Can’t wait to explore your blog more!

  2. Alice Niderost says

    This recipe sounds really good, but I’m not a vegetarian. What do you serve with the squash?

  3. Tina says

    This is a very new twist to baked squash. It sounds delicious. I think my family would love this.

  4. wen budro says

    Oh my goodness……this acorn squash looks amazing. I will definitely be making this for my family. I love using maple with vegetables.

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