Maple Roasted Acorn Squash
Here’s a vegetable side dish that disappears quickly! The beautiful colors please the eye and the roasted goodness pleases the palate.
- 1 large acorn squash
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- Cooking oil spray
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 400 degrees.
- Wash squash well and pat dry. Cut in half and scoop out seeds and membranes. Lay cut side down on cutting board and slice into 1/2-inch thick slices.
- In a small bowl, combine olive oil and syrup.
- Line a rimmed baking sheet with foil and spray with cooking oil spray. Place squash slices on prepared pan and brush with oil and syrup mixture. Turn slices over and brush the other side. Sprinkle with salt and pepper.
- Roast in oven until tender, about 25 minutes.
Smart Shopping Tips
- Select acorn squash that is heavy for its size and free from soft spots and blemishes.
- Squash should be mostly green with a few tinges of orange. Too much orange indicates that the squash is over-ripe and will be fibrous and stringy.
- If you prefer a savory flavor, skip the syrup and sprinkle with some dry herbs such as sage, or top with grated Parmesan cheese.
- Cooked squash halves can also be stuffed with any number of combinations. Try a mixture of cooked rice, browned sausage and sautéed onions. Return stuffed squash to oven and bake another 15-20 minutes.
- Squash can be stored in a cool, dry place for up to three months.
- Honey may be used instead of maple syrup.