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!

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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

Ingredients

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.

Macros

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

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