![]() This is one of those “fun to make” dishes, by the way. But if your family is close like mine, they won’t be afraid to share. If the squash are large, they might be a little to big for one person. While some folks might prefer to scrape out the individual halves into a large casserole dish, I prefer to serve them straight out of the oven. Maple Roasted Acorn Squash is savory and sweet, with its flavor intensified when tossed and roasted in a homemade maple glaze with a sprinkling of cinnamon. The results is a soft, flavorful squash that’s dripping with all the good things in life. Cuisine American Author Robyn Stone Add a Pinch Print the recipe Leave a Review Maple Roasted Acorn Squash makes a quick, delicious, and beautiful side dish. This is as easy as it comes: you simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt…then you bake it. Drizzle the syrup evenly over the squash, sprinkle with thyme. Use a fork to run that butter knob all over the cut surfaces. ![]() The maple and cinnamon mixture complements the nutty, buttery flavors of the squash, and a pinch of salt and pepper adds a savory element that perfectly highlights the sweetness of this recipe. Remove from the oven and place 1 Tablespoon of butter in the center of each half. 1 acorn squash, about 3 lb (1.5 kg) 2 tablespoons (30 ml) maple syrup 3 tablespoons (45 ml) butter A pinch ground ginger Salt and pepper. Maple Acorn Squash is an amazingly simple side dish with maple syrup, cinnamon, and nutmeg to bring out its natural goodness like nothing else. Ingredients We’re using lots of classic fall flavors in this recipe for roasted acorn squash. I’m a real squash fanatic, whether it’s pumpkin, butternut, spaghetti, or acorn (or zucchini or summer squash, for that matter) so I’m always looking for great ways to prepare it that’s a little set apart from the fray. Place the squash halves (cavity up) on a baking sheet and roast for 1 hour, or until a fork goes into the middle and comes out easily. It’s perfect for fall (and Thanksgiving). Today’s offering is Baked Acorn Squash, something I’ve made off and on for years, and something about which I fantasize during the years I don’t make it. The sweet maple mixes perfect with the savory butter and sage leaves. Later this week, I’ll have some special Halloween treats to share, but for now, let’s keep going with the Thanksgiving theme. So far this fall I’ve added Homemade Pumpkin Puree, Fresh Corn with Wild Rice, Whiskey Glazed Carrots, Creamy Herbed Potatoes, and Pumpkin Cake with Whiskey Whipped Cream to the basic Thanksgiving menu we started last year, and I promise many more holiday-friendly dishes in the coming weeks. I wanted to begin cooking Thanksgiving food early this year so you’d have plenty of time to read, examine, and even practice dishes beforehand, if you’re into that sort of thing. ![]() And…the holiday dishes continue here on P-Dub Cooks.
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