Vegetables & Side Dishes

Last Editorial Review: 3/22/2006


Maple Roasted Squash (with Apple Filling) Recipe


  • 4 acorn squash, halved lengthwise and seeded
  • Salt and freshly ground black pepper
  • 8 teaspoons whipped butter or less-fat margarine
  • 4 tablespoons maple syrup or 8 tablespoons light pancake syrup
  • 3 apples, cored and diced
  • 2 tablespoons finely chopped assorted fresh herbs (thyme, rosemary, parsley) OR 2 teaspoons assorted dry herbs (thyme, rosemary, or parsley)


  1. Preheat oven to 450 degrees. Place squash halves, cut side up, on a baking pan. Season the inside of squash with salt and pepper.
  2. Place 1 teaspoon of whipped butter or margarine and 1/2 tablespoon of maple syrup (or 1 tablespoon light pancake syrup) into the bowl of each squash half.
  3. Distribute diced apples into the bowl of each squash half. Sprinkle herbs over the top.
  4. Roast squash until tender and nicely browned (about 1 hour). Periodically (every 20 minutes or so), spoon syrup from the squash bowl over the top of the apples.

8 squash halves

Nutritional Information:
Per serving: 180 calories, 2 g protein, 41 g carbohydrate, 3 g fat, 1.7 g saturated fat, 0.8 g monounsaturated fat, 0.3 g polyunsaturated fat, 7 mg cholesterol, 8 g fiber, 33 mg sodium. Calories from fat: 14%.

SOURCE: © 2005 Elaine Magee

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