Acorn Squash Maple-Cinnamon Wedges

Squash is a sweet, delicate vegetable that’s perfect when served in wedges with a maple twist.

1. Preheat the oven to 400°F. Line a baking sheet with foil and lightly coat with cooking spray.

2. Use a strong knife to cut the squash in half. Scoop out the seeds and cut into 6 wedges, leaving the skin intact. Place the squash wedges on the baking sheet.

3. Whisk together the maple syrup, brown sugar, olive oil, cinnamon, ginger and salt in a small bowl. Brush over the squash wedges. Bake for 35 to 40 minutes or until the squash is tender. Garnish with parsley and serve.

1 large acorn squash
1 Tbsp maple syrup
1 Tbsp brown sugar
1 Tbsp olive oil
1/4 tsp cinnamon
pinch of ground ginger
pinch of salt
3 Tbsp chopped parsley

Nutritional Analysis per Serving

Calories 66
Protein 1 g
Fat 2.5 g
Saturated Fat 0.4 g
Carbohydrates 11 g
Cholesterol 1 mg
Sodium 53 mg
Fiber 1.2 g

Prep Time: 10 minutes
Bake Time: 35 minutes

Make Ahead: Prepare up to a day in advance and reheat in a 350°F oven for 10 minutes or just until warm.

Serves 6

Nutrition Watch: Acorn squash is good source of folate and plant-based omega-3 fatty acids. Folate prevents certain birth defects when taken by women before and during pregnancy.