Five ingredients and three short steps to an oh-so-delicious fall meal.

Recipe by: Fifteen Spatulas.
Serves: Serves 2-4
Prep Time: Quick & Easy


1 acorn squash

1 tablespoon unsalted cultured butter

2 tablespoons amber maple syrup, 1l (no 2, grade c)

1/4 teaspoon almond extract

1/4 teaspoon fine grey sea salt

Shop this recipe

1. Preheat the oven to 400 degrees F.

2. Split the acorn squash in half with a sharp knife (if your knife has a hard time cutting through, you can hammer the knife through with a mallet or rolling pin). Use a melon baller or spoon to remove the inner seeds, and discard them. Cut the acorn squash into 1-inch thick slices, and place them on a sheet pan.

3. Microwave together the butter, maple syrup, almond extract and salt until melted. Brush this mixture on both sides of the slices and roast the acorn squash for about 25-30 minutes until caramelized and tender. Remove the skin before eating (it should peel right off). Enjoy!