Fall Acorn Squash

What’s a more true expression of fall flavors that a bubbling, sweet, savory, and squishy roasted acorn squash?  I tried this recipe after seeing something like it on Pinterest and adapted it to be my own “thinned out” version.  It sure did not sacrifice on flavor!


The mixture of sweet syrup and tangy dijon mustard gives you that sweet and salty mix with the perfectly soft texture of the squash.  I am going to make acorn squash my new staple veggie for this time of year!

Maple Dijon Roasted Acorn Squash


1 acorn squash
1/4 cup sugar free maple syrup
2 tsp dijon mustard
1 clove garlic, minced
pinch of salt and pepper
1/8 tsp sage
1 Tbsp lemon juice

  1. Preheat oven to 400 degrees and line a baking tray with aluminum foil.
  2. Cut the acorn squash in half from stem to stem.  Remove seeds and score with a sharp pearing knife in a criss cross pattern.  Place flesh side up on the baking sheet.
  3. In a small bowl, combine maple syrup, mustard, garlic, salt, pepper, sage, and lemon juice.  Stir until combined.
  4. Use a spoon or brush to generously pour the liquid mixture onto each half of the squash.  Make sure the liquid coats the top, inside, and edges.
  5. Bake for 60-75 minutes.  Let the squash cool for at least 10 minutes before eating so the excess liquid seeps into the fleshy part.


220 calories | 59 g carbs, 1 g fat, 4 g protein


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