Maple Butter Roasted Squash with Dried Cherries

Maple Butter Roasted Squash with Dried Cherries

This beautiful roasted squash dish only looks fancy (which is why it’s perfect for Turkey Day.)  But you’re guests will never know it took you only 10 minutes of prep time.  It’s as simple as roasting off the acorn squash, brushing them with butter and a touch of pure maple syrup and garnishing with dried cherries and fragrant sage leaves.

Acorn squash is naturally high in disease fighting Vitamin C and fiber.  It also contains the powerful antioxidant beta carotene which can help prevent cellular damage. So you can feel good about this nutrient-rich side dish.  The fact that its delicious is a bonus!

Maple Butter Roasted Squash with Dried Cherries

Serves 4 (1/2 squash each) / Make double the recipe for a crowd of 8
  • all natural cooking spray
  • 3 tablespoons vegan butter like Earth Balance Soy Free or real butter, melted
  • 2 whole acorn squash
  • sea salt
  • 2 tablespoons pure maple syrup (not the imitation stuff) or honey
  • 4 fresh sage leaves, chopped
  • dried cherries (preferably the kind sweetened with real fruit juice, not sweetened with white sugar)
  1. Preheat oven to 400 degrees. Cut each acorn squash in half, length-wise with a large sharp knife.  These bad boys aren’t the easiest things to slice through so make sure to slice next to the stem (not through the stem.) Scoop out the seeds and membrane with a spoon.
  2. Coat sheet pan lightly with cooking spray. Using about 1 tablespoon of the butter, brush the insides of the halved squash and season each with sea salt. Place the acorn squash halves sliced side down on the baking sheet. Roast for 30 to 35 minutes or until lightly caramelized (lightly browned.)
  3. Remove squash from oven and flip carefully so that the sliced side is facing up. Combine remaining melted butter, pure maple syrup or honey, dried cherries and sage in a small bowl and drizzle onto each squash half.  Season squash again with just a touch of sea salt. Bake for another 15 minutes making sure to baste the squash with pooled butter mixture from the middle.  Enjoy!

This recipe is mostly carbohydrates and fat.   Add your favorite protein for a balanced meal.

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