Maple Roasted Acorn Squash

This roasted acorn squash is my favorite swap for sweet potatoes. It has a similar taste and texture and it's so simple to prepare. We brush this with an easy keto maple butter to sweeten it up before baking.

Course Side Dishes

Cuisine American

Keyword roasted acorn squash

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 107kcal

Author Karly Campbell

Ingredients

1 medium acorn squash
2 tablespoons butter melted
2 tablespoons maple syrup substitute
½ teaspoon cinnamon
½ teaspoon salt

Instructions

Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Cut the acorn squash in half and scoop out the seeds. Lay the squash on the flat side and cut into 1 inch wide slices. Arrange squash on the prepared baking sheet.
Whisk together the maple syrup substitute, butter, cinnamon, and salt and brush over both sides of the squash.
Roast for 30 minutes and then flip the squash over. Continue roasting for 20 minutes more or until the squash is fork tender.

Notes

We use either Lakano or ChocZero maple syrup substitute. Both are zero net carbs and taste like real syrup.

Nutrition