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no salt added acorn squash recipe without salt easy low sodium side dishes with vegetables

Low Sodium Acorn Squash

AuthorKelly Jensen
This low sodium acorn squash recipe is a fantastic fall or winter side dish, made with maple syrup, brown sugar, and unsalted butter. A perfect salt-free vegetable side the whole family will love!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 163 kcal

Equipment

  • Baking Sheet Pan
  • parchment paper

Ingredients
  

  • 2 medium acorn squash
  • 4 teaspoons olive oil
  • 4 teaspoons maple syrup
  • 4 teaspoons brown sugar
  • Black Pepper to taste
  • 4 small pads unsalted butter optional

Instructions
 

  • Preheat your oven to 400 degrees Fahrenheit.
  • Prep your acorn squash: cut each squash in half lengthwise. With a spoon, scoop out the seeds and any dark membranes.
  • In each hollowed out squash half, add 1 teaspoon olive oil, 1 teaspoon maple syrup, 1 teaspoon of brown sugar, and a small pinch black pepper. Using a brush, brush the insides of the squash with the maple mixture, so the insides are well-coated.
  • Take a baking sheet pan, and place parchment paper on top. Place each squash half on the baking sheet, cut side-up. Bake for 40-50 minutes until the inside of the squash is fork-tender.
  • Add a small pad of butter to each squash while it is still warm (optional but highly recommended). Serve warm from the oven.

Nutrition

Calories: 163kcalCarbohydrates: 31gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 2mgSodium: 8mgPotassium: 769mgFiber: 3gSugar: 8gVitamin A: 816IUVitamin C: 24mgCalcium: 82mgIron: 2mg

*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.

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