Maple Glazed Acorn Squash
This was done as one of three side dishes, along with a soup, pot roast and salad for our family dinner. The cranberry part may not be everyone's cup of tea, but it offers a nice contrast of acidity and tartness.
3 small acorn squash, halved
canola or olive oil
2 TBSP brown sugar
1/2 tsp salt
a good shake of pepper
1/2 cup pure maple syrup
3 TBSP butter, melted
Optional:
1/2 cup cranberries
1/2 cup white wine vinegar
Preheat your oven to 475. Very carefully, cut each squash half into 4 to 5 wedges. Have patience! This will take some time. Toss the cut squash, in a medium bowl, with oil, brown sugar, salt and pepper. Arrange slices in a single layer on a greased jelly roll pan or lipped cookie sheet lined with a Silipat baking mat. Bake them approximately 40 minutes or until tender. They should have the consistency of a cooked sweet potato when you pierce them with a fork. Remove from the oven and set aside briefly.
Combine your melted butter and maple syrup in a second bowl and mix. Drizzle that mixture over your squash and pop them back in the oven for another 10-12 minutes. This will caramelize them. Transfer cooked squash to a platter.
If you choose to use the cranberries, read the note above. Pour cranberries in a small, microwave-safe bowl along with the vinegar. Microwave on HIGH 30 seconds. Let mixture stand for 10 minutes. Drain. Using a cheesecloth, really squeeze as much excess moisture out of the berries as you can. Offer them separately or sprinkle on squash prior to serving.
More Winter squash goodness:
* Nuevo Chipotle Beef in Butternut Squash Boats
* Tex-Mex Butternut Bisque
* Curried Butternut Squash and Apple Soup
* Thanksgiving Squash Soup
3 small acorn squash, halved
canola or olive oil
2 TBSP brown sugar
1/2 tsp salt
a good shake of pepper
1/2 cup pure maple syrup
3 TBSP butter, melted
Optional:
1/2 cup cranberries
1/2 cup white wine vinegar
Preheat your oven to 475. Very carefully, cut each squash half into 4 to 5 wedges. Have patience! This will take some time. Toss the cut squash, in a medium bowl, with oil, brown sugar, salt and pepper. Arrange slices in a single layer on a greased jelly roll pan or lipped cookie sheet lined with a Silipat baking mat. Bake them approximately 40 minutes or until tender. They should have the consistency of a cooked sweet potato when you pierce them with a fork. Remove from the oven and set aside briefly.
Combine your melted butter and maple syrup in a second bowl and mix. Drizzle that mixture over your squash and pop them back in the oven for another 10-12 minutes. This will caramelize them. Transfer cooked squash to a platter.
If you choose to use the cranberries, read the note above. Pour cranberries in a small, microwave-safe bowl along with the vinegar. Microwave on HIGH 30 seconds. Let mixture stand for 10 minutes. Drain. Using a cheesecloth, really squeeze as much excess moisture out of the berries as you can. Offer them separately or sprinkle on squash prior to serving.
More Winter squash goodness:
* Nuevo Chipotle Beef in Butternut Squash Boats
* Tex-Mex Butternut Bisque
* Curried Butternut Squash and Apple Soup
* Thanksgiving Squash Soup