To me acorn squash goes with maple the same way that peanut butter goes with jelly. It’s just always going to be a winning combination.
This is a fun and flavorful dish for your Thanksgiving. However, it does take a bit of time to cut and peel each of the acorn squashes. (Special thanks to my husband for getting these prepped for me the day of our dinner party!) If time is a bit more short, you could leave the skins on and your guests can just scoop out the flesh when they eat. Either way, you’re going to have a tasty side dish to your gathering!
Maple-Roasted Acorn Squash — from Cooking Light Magazine
6 acorn squash (about 1 pound each)
1/3 cup maple syrup
2 Tbs olive oil
1 tsp kosher salt
1/2 tsp cracked ground pepper
Preheat oven to 425 degrees.
Cut each squash in half lengthwise. Discard seeds and membranes. Cut each half crosswise into 1-inch thick slices; peel.
Combine syrup, oil, salt, and pepper in a large bowl, stirring well. Add squash; toss to coat.
Place squash in two jelly pan coated with cooking spray (or do one batch at a time). Bake at 425 degrees for 30 minutes, or until tender, stirring every 10 minutes.
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