Maple-Baked Acorn Squash

 

Looking for a crowd-pleasing side dish for your Thanksgiving celebration? I must admit, acorn squash is one of my favorites, and this tasty version is also super simple to prepare! So today, on Jazzy Vegetarian Radio, I share this delightful recipe!

 

 

 

The subject of our show today is: How to Have a Vegan Thanksgiving with Anne Dinshah, the Vice President of the American Vegan Society. Anne Dinshah has authored (and coauthored) five books, including Dating Vegans and Apples, Bean Dip, and Carrot Cake: Kids! Teach Yourself to Cook. Her newest book is Powerful Vegan Messages, which she coauthored with her late father, H. Jay Dinshah, who is widely considered the father of the modern vegan movement in the U.S. Often described as "vegan royalty," Anne seems to be "the girl next door." Anne is a professional rowing coach and she is vice president of American Vegan Society. To learn more, visit: AmericanVegan.org. Listen HERE.

 

 

 

With this Maple Baked Acorn Squash recipe, I’ve jazzed up my mom’s delicious version that was a comfort-food childhood dish. Using maple syrup (instead of brown sugar) provides a caramel-like, sweet filling, while the option of adding pumpkin pie spice (instead of cinnamon) adds real pizazz to this easy to prepare, kid-friendly dish.

 

 

 

Maple Baked Acorn Squash

Makes 4 servings

 

2 small acorn squash, halved and seeded

3 tablespoons maple syrup, plus more as needed

2 teaspoons vegan margarine

1 teaspoon ground cinnamon or pumpkin pie spice (see recipe below0

 

Preheat the oven to 400 degrees F. Line a rimmed baking pan with unbleached parchment paper.

Put the acorn squash halves, cut-side-up, on the prepared baking pan. Put 2 to 3 heaping teaspoons maple syrup, 1/2 teaspoon margarine, and ¼ teaspoon cinnamon or pumpkin pie spice in the center of each squash.

Tent with foil and bake 45 to 50 minutes or until the squash is soft and filling is bubbling. Serve warm.

 


 

Mom’s Pumpkin Pie Spice

 

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon ground nutmeg

1 teaspoon ground allspice

 

Put all of the ingredients in a small bowl and stir with a small whisk, to combine. Store in a tightly sealed container, away from light, for up to 2 months.