Roast Acorn Squash
This is one of those dishes that makes you want to celebrate fall and it’s bounty of fresh vegetables!
I always loved foods that seemed naturally portioned just for me. One of my favorites, that my mother used to make, was baked acorn squash. Acorn squash is about the size of a Nerf football and perfectly serves two hungry eaters. Getting my own side dish of half of an acorn squash drizzled with a sweet sauce always made me feel very grown up. My mother used brown sugar to make the glaze in her recipe, but I personally love the taste of maple syrup with the squash.
Acorn squash can be found in abundance at farmers’ markets right now, so we’ve been eating it every few nights. It’s an excellent source of vitamin A and a good source of vitamin C, potassium and fiber. Best of all, this dish requires the bare minimum of preparation. Cut, drizzle, bake, serve!
Roast Acorn Squash (Serves 2-4)
1 Acorn Squash
1/2 Tsp Salt (I use kosher salt)
2 Tbsp Maple Syrup
1 Tbsp Butter
1. Preheat oven to 400 degrees and line a baking sheet with foil.
2. Cut acorn squash length wise in half and sprinkle with salt.
3. Place the squash cut side down on the baking sheet.
4. Bake for 30 minutes.
5. Turn the squash cut side up and divide the maple syrup and butter between the pieces of squash spooning the mixture over to coat.
6. Bake for an additional 20 minutes or until tender.
7. Serve.
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