Eosinophilic Esophagitis Friendly Maple-Glazed Acorn Squash

Total time55 min

Prep time10 min

Cook time45 min

4.6

(7)

Eosinophilic Esophagitis Friendly Maple-Glazed Acorn Squash

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Ingredients

4 servings

2 medium acorn squash (about 1 ½ lb each)
1 tbsp olive oil
¼ tsp salt

For the glaze

3 tbsp pure maple syrup
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ tsp ground ceylon cinnamon

For serving

1 tbsp fresh thyme leaves (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
2
Brush the cut sides of the squash halves with olive oil and sprinkle with salt. Place cut-side down on the prepared baking sheet and roast for 25 minutes, until the flesh is just tender when pierced through the skin with a paring knife.

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