Roasted Acorn Squash Slices with Cranberry Sauce
These vegan-friendly Roasted Acorn Squash Slices with Cranberry Sauce are sweetened with maple syrup, make an easy side dish, and are perfect for fall!
This recipe easily doubles or triples.
Maple Roasted Acorn Squash:
Butter OR Coconut oil
Red pepper flakes
Apple cider (non-alcoholic) or apple juice
Roasting the Acorn Squash:
Preheat oven to 425° F.
Set acorn squash on a cutting board on its side. Cut it in half with a large chef knife or meat cleaver. Use a spoon to scoop out the seeds and membrane, and then cut the squash into 1" wide strips.
Add butter (or coconut oil) and 2 TB maple syrup to a small bowl, and microwave for about 30 seconds, or until the butter is softened. Stir them together.
Line a baking sheet with aluminum foil. Arrange the squash on the baking sheet, and then brush the butter and syrup mixture over the squash. Make sure to cover both sides of the squash.
Sprinkle the red pepper flakes and sea salt over the squash.
Roast squash for 30-40 minutes, and turning halfway through cooking.. Squash
is ready when it's golden and easily pierced with a fork.
While the squash is in the oven, heat cranberries, apple cider, and syrup in a covered pot until berries begin to burst (or microwave covered for 2-3 minutes). Set aside.
Arrange squash on a serving platter, and drizzle with remaining 1 TB maple syrup. Serve with cranberry sauce on the side.
peel on the acorn squash is edible (and delicious!)
, but the roasted squash will easily slide off the peel if your guests don't want to eat it.