Maple-roasted acorn squash

Acorn squash, also called pepper squash, belongs to the family of summer squash. This squash has a smooth, hard, dark green skin, with some orange patches when picked ripe. Its distinctive deep ridges can make it a challenge to peel, but it is not always necessary to do so. The yellowy orange flesh is tender and not too fibrous, with a nutty, peppery flavour.

From l’Encyclopédie visuelle des aliments


  • 1 acorn squash
  • 2 tbsp. maple syrup
  • 1 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • Salt and pepper to taste


  1. Wash and cut open the squash, scoop out the seeds and the fibrous parts with a spoon. (You do not need to peel the squash.)
  2. Cut the squash into 8 pieces and set them aside in a mixing bowl.
  3. In a small bowl, blend the maple syrup with the olive oil and balsamic vinegar.
  4. Add salt and pepper to taste.
  5. Pour the maple syrup mixture over the pieces of squash and mix well to ensure they are coated on all sides.
  6. Arrange the squash on a baking sheet and roast in a preheated oven at 375o F for about 30 minutes or until the tip of a knife can be easily inserted into the flesh.

Source : Encyclopédie des aliments