This simple vegetable dish is Autumn on a plate with its striking colors of deep green skin and golden orange flesh. The sugars in the squash caramelize beautifully creating a full, rich flavor in the mouth, and the maple syrup creates a candy like coating. For the non-squash lovers, this is like a combination of sweet potato and carrot, delicious directly out of the oven but equally as divine cold the next day!
Maple Glazed Acorn Squash Recipe
Makes 4 servings
1 acorn squash, washed, cut in eighths, seeds removed
2 TBS extra virgin olive oil
Salt & fresh black pepper to taste
½ cup pure maple syrup
Preheat oven to 400°f.
Place squash on a foil lined sheet pan with sides and drizzle with olive oil. Using your hands, toss squash with oil until well coated on all sides.
Sprinkle with liberal amounts of salt and freshly ground pepper.
Roast in for 20 minutes skin side down, or until tender and starting to brown.
Pour maple syrup over squash slices coating well and continue to roast, brushing squash slices with the maple syrup several times, for another 5 – 10 minutes, until everything is glazed and bronze.
Transfer to serving dish and serve immediately.
Recipe provided by Hope Cohen. Visit her website for more recipes and information on her upcoming cookbook, Fast, Fresh and Simple.