this is the vegan twist on the way my mom used to prepare acorn squash when i was growing up. it’s so simple and so so delicious as a side-dish for any fall/winter meal. i think it would be a great replacement for the traditional sweet potatoes this Thanksgiving!
Maple Rosemary Baked Acorn Squash (vegan)
What You Need:
- acorn squash – usually one half per person
- Earth Balance natural buttery spread – i like the organic whipped one
- fresh rosemary
- maple syrup and or maple sugar
- preheat your oven to 400 degrees.
- slice your acorn squash in half lengthwise and scoop out the seeds
- score the inside of the squash in a cross-hatch pattern to insure that your butter mixture soaks in.
- put around a teaspoon and a half of butter in the bowl area of your squash and drizzle some maple syrup or sprinkle some maple sugar in too! you can vary the amount of maple syrup depending on how sweet you want it, but i recommend around a teaspoon.
- put a couple sprigs of fresh rosemary in with your butter and syrup – as it bakes the rosemary will infuse the syrup mixture and taste soooo good!
- put your squash halves on a baking sheet and bake in the oven for 1 hour to 1 hour 15 minutes – just make sure your squash is fully cooked and tender before you take it out, you should be able to easily stick a for in it. **i recommend halfway through your baking time, spooning some of the butter mixture over the tops of your acorn squash so that it soaks in to the score marks and browns the top even better!
- you can bake a few rosemary sprigs with your squash for about 15 minutes or so or just use a fresh one as a garnish… if you bake it your whole place will smell rosemary delicious!
- cool and serve! yummmmmm