Maple Glazed Roasted Acorn Squash (low FODMAP)

20 Minutes prep • 60 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make-ahead: Steps 1 - 2

I love roasting vegetables because it mellows and sweetens them in a marvelous way. Roasted acorn squash is no exception! This is a simple and delicious vegetarian side dish recipe that uses only five ingredients. It’s super easy to make (even cutting and removing the seeds isn’t hard) and the result is delicious!

Ingredients

2 acorn squash, split and seeded

2 tablespoons salted butter, melted

2 tablespoons real maple syrup

2 - 4 tablespoons light brown sugar

1 teaspoon Kosher salt

Directions

(1) Prepare: Preheat oven to 400 degrees F. Split the squash with a sharp knife and use a spoon to remove the seeds and “stringy” flesh from the middle of the squash. Then, use a small sharp knife to score the inside about 1/2” deep into the flesh. This will allow the butter and sugar to sink down into the squash while it cooks which will enhance the squash flavor.

(2) Prepare the squash: Put the scored squash on a rimmed baking sheet making sure any squash on the edge of the pan is tilted toward the center of the pan to ensure drips end up in the pan, not on the bottom of your oven.

Make-ahead note: At this point, you may cover the squash with plastic wrap and set it aside until you’re ready to cook it. If it’s going to be waiting more than a couple of hours, I recommend refrigerating.

(3) Glaze: Combine the melted butter and maple syrup and use a pastry brush to brush the mixture onto the entire interior surface of the squash. Sprinkle evenly with brown sugar and a bit of salt.

(4) Bake: Put the pan in the oven and roast for one hour or until tender. Halfway through roasting check the squash and use a spoon to scoop the liquid from the “bowl” of the squash and drizzle it over the top part of the squash a few times.

(4) Plate and serve: Remove from the oven and let cool slightly. If there’s any liquid in the “bowl” of the squash use a spoon to scoop it up and drizzle it over the top part of the squash a few times. Just before serving sprinkle with a small bit of Kosher salt. Serve with a spoon to scoop the flesh out of the squash.

Eat and enjoy every bite because you can!

A note about acorn squash: While acorn squash has not been tested by Monash University nor included in their low FODMAP foods app, it has been reported to be a low FODMAP food and I was able to tolerate 1/2 an acorn squash without symptoms. I recommend you start small with your own intake of acorn squash and see how it goes for you. If 1/4 squash is ok, then go up to 1/2 and see how that feels. I hope you enjoy it as much as I did!

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