Melt or Miyokos are my favorite brands for that. In fact, that’s what I did by using a plant-based butter. While already vegetarian and gluten-free (it’s even paleo too if you consider grass-fed butter acceptable on the paleo diet), you can easily make this maple baked squash vegan too. RECIPE SUBSTITUTIONSįirst and foremost, you can definitely use regular acorn squash in place of white acorn squash for this recipe. Remove from the oven and let sit for 10 minutes before serving. Sprinkle the coconut sugar all over the cavity then drizzle the maple syrup on top.įinish prepping the squash with a generous pinch of Kosher salt then place in a preheated 375☏ oven.īake for 50-60 minutes until the squash is fork tender and caramelized and golden brown along the edges. Rub the softened butter into the cavity and bit on the edges of each half of the squash. Once you’ve halved the squash and removed the seeds (save them to make roasted squash seeds!), place the squash in a baking dish. I was digging simplicity on this occasion. You could even use the filling in this stuffed honeynut squash recipe too. Whether you want to fill the cavity with simple ingredients like this recipe does or stuff it like in this Twice Baked Kale and Pecorino Acorn Squash is up to you. So, the easiest way to cook it is therefore halving it, scooping out the seeds and baking in the oven until it’s so tender you can easily scoop the flesh out. One of the reasons I don’t love acorn squash is the skin/peel isn’t edible (unlike kabocha, delicata, etc.) and the ridges on the exterior make peeling it pretty much impossible. So, that said, since acorn squash isn’t necessarily my favorite tasting winter squash, I did what anyone would do to make something more palatable.įill it with butter, sugar and maple syrup. WHAT’S THE DIFFERENCE BETWEEN WHITE & REGULAR ACORN SQUASH?īesides the color of the outside, white acorn squash is basically identical to the regular green acorn squash you’re likely more familiar with. While I did go all out on our front porch this year (only for the squirrels to feast upon the 15+ pumpkins I purchased), I do absolutely zilch inside the house. Please note, I am not one of those homes. It reminds me of the pretty white-ish gourds perfectly curated homes on Instagram decorate for fall with. It was buried deep in a bin at the end of the aisle at the grocery store and while I normally ignore acorn squash (it’s admittedly not my favorite), I literally couldn’t help myself as I reached in and grabbed this guy.

I had honestly put squash out of my mind and certainly out of bringing any more squash centered recipes to this site but, then I stumbled upon this beauty. I feel like 2020 (among many other things) has been the year of winter squash.įrom buttercup to koginut and now this new-to-me white acorn squash. Have you seen a white acorn squash before? The perfect combination of savory and sweet! White acorn squash is halved and then baked with maple syrup, butter and sugar for a deliciously easy fall inspired side dish.

Baked acorn squash with maple syrup