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Ingredients
| acorn squash: 2 |
| unsalted butter: 3 Tbl (softened) |
| Kosher salt: 1/2 tsp |
| maple syrup: 4 Tbl |
| ginger (minced): 1 Tbl (optional) |
| pecans (chopped): 4 Tbl (optional) |
Maple Roasted Acorn Squash
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
75 min -
Servings
4 serving(s)
Tags
- Preheat oven to 400°F Slice a thin piece off both ends of the squash, including the stem. Cut the squash in half crosswise (perpendicular to the ribs). Scoop out the seeds with a sturdy spoon.
- Line a pan in which the squash can fit snugly with foil or parchment paper. If you use foil, rub with butter to prevent squash from sticking.
- Set the squash halves in the prepared baking pan and smear the flesh with the softened butter. Sprinkle with the salt.
- Drizzle maple syrup over the cut edge of the squash and into the cavity (most of the liquid will pool there) and sprinkle with the ginger, if using.
- Roast the squash halves until nicely browned and very tender when pierced with a fork, about 1 hour and 15 minutes for a small to medium squash (larger squash may take longer); add the pecans, if using, for the last 10 minutes of cooking. Do not undercook. Serve warm with a spoon.