Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, November 22, 2006

Roasted Maple Acorn Squash

Jyoti's Tasty Tip:

Have you tried organic acorn squash for your Thanksgiving dinner? Try this one; it’s easy and comfy. Anybody who tried this always thought it’s a butternut squash. And when I say it is acorn squash, they will say “really”. They couldn’t believe it .

Remember, it's all about the taste!   Chef Jyoti                                                                      

Yield: 6 servings

Difficulty: easy


2 organic acorn squash

1 cup organic maple syrup

1 organic yellow onion, sliced thinly

1/4 cup organic extra-virgin olive oil

1 teaspoon dried thyme

1/2 teaspoon dried rosemary, crumbled

1/2 teaspoon dried sage

Sea salt and black pepper

Spectrum Canola Spray Oil


  1. Heat oven to 350 degrees and spray baking tray with vegetable oil . Set aside.

  2. Cut acorn squash into halves, remove the seeds, and cut into 1 1/2-inch pieces with 1/2-inch thickness.

  3. Transfer acorn squash into a bowl and add the rest of the ingredients.

  4. Place the squash mixture in a baking tray. Bake until the squash is tender, about 25 minutes.

 Original Talley's recipe by Chef Jyoti Friedland

Copyright © 2006 Talley's Green Grocery