Recipe: Maple Sage Acorn Squash

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For a long time now, I’ve been wanting to start posting recipes on my blog, but couldn’t really figure out how to tie it in with my photography/outdoor/adventure/naturalist theme.¬†¬†Anyone who knows me knows I love food, though, and cooking is one of my favorite things to do when I’m not outdoors. In fact, it’s often my favorite thing to do when I get back from a hike.

So, I’m just going to start doing it, and see how it goes. Let me know what you think!

Just to be clear, I’m only going to post recipes periodically, in between my normal blog posts (which have been sadly infrequent these days, but I’m trying to get re-inspired again!).

A few months back, after hiking the Ridgeline Trail, I decided it was time to do something about the acorn squash that had been sitting on my counter for the past 2 weeks. So, I chopped it up (easier said than done, mind you!), tossed it with some olive oil, maple syrup, cinnamon, sage, and brown sugar, and threw it in the oven for about a half hour.

It came out SO GOOD. Best squash I think I’ve ever made, and I don’t usually even like squash that much. So, give it a try, and post a comment if you do! I’d love to hear what you think.


Maple Sage Acorn Squash

2 tbs Olive Oil (I used Extra Virgin)
2 tbs Maple Syrup
1 tbs Dried Sage (I used rubbed sage, but you could use whole leaves)
Salt, to taste
Brown sugar, to taste (I used about 1 tbs, but would probably do less next time)

Preheat oven to 400 degrees F.

Cut acorn squash into half or quarter rings, about 1/2 inch thick.

Toss squash in a large mixing bowl with olive oil, maple syrup, sage, salt, and brown sugar, until evenly coated.

Line a baking sheet with parchment paper for easier cleanup. Spread squash pieces on baking sheet so they’re not overlapping too much.

Roast until soft, fragrant, and slightly browned on top, about 25-30 minutes.

Let cool, and serve!

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