Maple-Glazed Acorn Squash
Ingredients
2 acorn squash
2 tablespoons olive oil
2 teaspoons sugar
3⁄4 teaspoon salt
1⁄2 teaspoon pepper
5 tablespoons maple syrup
4 tablespoons unsalted butter
1⁄8 tablespoon cayenne pepper
Instructions
1. Adjust oven rack to middle position and heat oven to 475*F. Halve squash through stem, seed, and cut each half into 4 wedges. Toss squash, oil, sugar, salt, and pepper in large bowl. Arrange squash, cut side down, in single layer on rimmed baking sheet. Bake until bottoms of squash are deep golden brown, about 25 minutes.
2. Meanwhile, bring syrup to boil in small saucepan over medium-high heat. Reduce heat to medium-low and simmer until slightly thickened, about 3 minutes. Off heat, whisk in butter and cayenne until smooth. Cover and keep warm.
3. When bottoms of squash are deep golden, remove from oven. Flip squash to other cut side and brush with half of glaze. Bake, rotating baking sheet, until squash is tender and deep golden all over, about 15 minutes. Flip and brush with remaining glaze.
Comments
This recipe is from the 2011 Cook’s Country Annual. I had two acorn squashes leftover from the market season and this was a great recipe to use them up. The glaze was great and we devoured all of the slices.
Shown here with Prosciutto Wrapped Pork Tenderloin.
Cook’s Country 2011