This cozy, caramelized acorn squash delivers all the warm cinnamon–brown sugar flavor of a classic cinnamon roll — but from a fiber-rich, beta carotene–packed whole food.
Acorn squash provides prebiotic fiber to support digestion and beneficial gut bacteria, along with vitamin A (from beta carotene), vitamin C, and magnesium. Cinnamon adds natural sweetness while supporting healthy blood sugar balance.
Ingredients
2 acorn squash
4 tablespoons dark brown sugar
4 teaspoons pure maple syrup
Cinnamon
Sea salt
Instructions
Preheat oven to 400°F.
Cut each acorn squash in half from tip to stem and remove the seeds and stringy pulp.
Place cut-side up in a glass baking dish. Score the flesh in a cross-hatch pattern about ½ inch deep to allow the sweetness and cinnamon to infuse throughout.
Lightly sprinkle with sea salt. Add 1 tablespoon maple syrup and 1 teaspoon brown sugar to each half, spreading evenly with a spoon. Sprinkle generously with cinnamon.
Pour about ¼ inch of water into the bottom of the baking dish to keep the squash moist while roasting.
Bake for about 70 minutes, until fork-tender and beautifully caramelized.
Let cool slightly before serving — the center becomes soft, custardy, and fragrant.
This recipe transforms a simple whole food into something deeply comforting and delicious — a treat your kids will love and your body will thank you for.
Enjoy,
Rajsree Nambudripad, MD
