Living and Thriving Gluten Free

Healthy & Whole Food Eating

Categories: Side Dishes    

Roasting brings out the rich flavors of squash. This recipe adds a twist by adding honey or maple syrup to make a delicious and rustic veggie dish with a hint of sweetness.

Roasted squash garnished with toasted squash seeds
Image by: Thora Toft
Prep time: 15 minutes Cook time: 50 to 60 minutes Makes: 4 to 6 servings Difficulty: Easy
Gluten free Dairy free option Egg free Grain free Soy free

This side dish can be made with any orange or yellow fleshed squash, such as Acorn or Butternut squash.

The trick to cutting the squash in half is using a large, sharp knife, that you can really put your weight on, to get it cut straight. It's very hard to cut through the stem, so you can either cut if off, or just slice to one side of it.

Squash can be baked as directed here and will be done in about 35 to 45 minutes. It can also be done at lower temperatures when you're baking something else. Just increase the time to about an hour or so.

Acorn squash and other orange fleshed squash can also be used in place of pumpkin. I always make my Pumpkin Pie / Pudding with squash, since it's so much easier most of the time to get squash. Trust me, no one will know the difference!

Squash also reheats well, so go ahead and cook the whole thing now, and you can reheat it another day for about 15 minutes in the oven. Add the maple syrup then, for the final step, when reheating. It's pretty common to find larger squash, so don't be afraid to buy one that's big... you can just have some more of it for another meal.

The seeds can be used to make Roasted Pumpkin Seeds. Even though this is a squash, the seeds are pretty much the same and make great snacks. If you have a lot, they make a great evening snack for the family. If you just have a few, they make a nice garnish for this dish, or for a crunchy topper for a salad.

This dish is made with a squash, butter, maple syrup or honey or brown sugar, and optionally you can add cinnamon and / or nutmeg.

Use all organic ingredients, and ensure the spices are labeled certified gluten free and any packaged items are labeled gluten free.

If you’ve tried this Roasted Squash or any other recipe on the site please let me know how it turned out for you in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK and PINTEREST to see more delicious food.
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To help you make it perfectly the first time!
Roasted Squash
Roasted Squash with melted butter and real maple syrup combined to make a tasty side dish with just a hint of sweetness. This easy to make rustic veggie will be enjoyed by your whole family.
Prep time: 15 minutes Cook time: 50 to 60 minutes Makes: 4 to 6 servings Difficulty: Easy
Gluten free Dairy free option Egg free Grain free Soy free
1 1/2 to 2 pound Squash - Acorn, Butternut, etc.
2 tablespoons Butter or coconut oil (use coconut oil for dairy free)
2 tablespoons Maple syrup, honey or brown sugar
Cinnamon (optional)
Nutmeg (optional)
  • Preheat the oven to 425 degrees F.
  • Cut squash in half. Scoop out seeds. Use seeds to make roasted seeds.
  • Place the squash cut side down in a pan large enough to hold both halves, and has sides at least 3" to 4" high. Fill pan with about 1" to 2" of boiling water. If you think it will be too awkward to now carry this pan filled with boiling water to the oven, you can place the squash in the oven before pouring the boiling water into the pan.
  • Let cook for about 35 minutes, and then test it for doneness. You can test it by using a fork. When done it will pass easily through the skin and the flesh inside. If there are still some spots that are not yet soft, let it cook for another 10 minutes, and test again. If the water is getting low, you can add another 1/2" to 1" of boiling water. If you happen to have a very large squash that's really thick, it may take a bit longer to cook all the way through.
  • When done, remove carefully from the oven. Using oven mitts, take the squash out of the pan, and flip over on a large platter or cutting board. Dump the water out of the pan.
  • Put the squash back into the pan, cut side up, and prop up as best you can so that when you add butter and maple syrup it won't drip out. You can use very small baking dishes to help prop them up in the pan, if needed.
  • Add 1/2 the butter and 1/2 the maple syrup into each squash half. Add a sprinkle of cinnamon and / or nutmeg, if using, to each half.
  • Return to the oven for about 15 minutes. If you like, you can use a basting brush, and baste the squash once the butter melts, one or two times. This will allow the top of the squash to get a nice caramelization on it.

This dish goes really well with any kind of roast, such as our Herb Stuffed Pork Roast. Serve with your meal and enjoy!

Note: Use all organic ingredients. Ensure all the dried spices are labeled certified gluten free, and any packaged items are labeled gluten free.
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