Fall Favourite: Roasted Acorn Squash with Butter, Maple Syrup and Cayenne

Fall is the perfect season to experiment with new recipes for food! Although everyone enjoys the summer and it is filled with fun and celebrations, there is something cozier and richer about the fall.

We all seem to link holidays with food for some reason, and although some people choose to celebrate with a new recipe they haven’t tried, others prefer to stick with their go-to one.

Even psychologists concur that eating can cause happy feelings, yet food can also bring back painful memories. The comforting flavors and foods might bring back cherished memories associated with the festive spirit.

Thanksgiving is no exception, so we frequently enjoy it in the company of our closest friends and family, as well as the flavor of delectable dishes and the vibrant hues of the changing leaves.

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Squash is a very healthy fruit that can enhance the taste, flavor, and color of your Thanksgiving meal menu.

It is thought that this fleshy fruit, which has a rind to protect it, originated in Mexico and Central America some 7500 years ago. These nutrient-rich, starchy, and carb-heavy fruits are also exceedingly simple to prepare. There is a squash for every situation, and they come in a variety of sizes, colors, shapes, and flavors.

Winter squash comes in more than a dozen different types, including summer squash, winter squash, acorn squash, butternut squash, pumpkin, and others.

This year, be sure to try the squash recipe below:

Sweet Roasted Acorn Squash with Maple Syrup and Cayenne Pepper


  • 1 1/2 pound acorn squash
  • 2 tablespoons maple syrup
  • 1 tablespoon ghee or unsalted butter (or coconut oil)
  • salt, to taste
  • cinnamon, to taste
  • cayenne pepper, to taste


Set the oven’s temperature to 400 degrees. The squash should then be washed, dried, and split lengthwise.

Use a spoon to remove the seeds and pulp from each half.

Using a spoon or a baking brush, coat the halves with coconut oil, glaze with maple syrup, and season with cayenne, cinnamon, and salt.

The squash should be soft when poked with a fork after baking for an hour with the two halves on a cookie sheet that has been lined.


You can substitute acorn squash with butternut squash, and bake for 45 minutes.

For savory roasted acorn squash, check out the following recipe:


  • 1 1/2 pound acorn squash
  • 1 tablespoon olive oil
  • fresh thyme, to taste
  • rosemary, to taste
  • salt, to taste
  • garlic powder, to taste


Squash should be washed and split lengthwise. Remove the seeds and pulp, then brush the olive oil and spices on the cut halves. At 400 degrees Fahrenheit, roast for 50 to 60 minutes on a prepared baking sheet.

What else pairs well with squash, do you know? Wine!

A delicious recipe for squash and wine should absolutely be on your Thanksgiving dinner table this year because wine is a fundamental element of the fall as well.

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