Maple-Roasted Acorn Squash

Maple-Roasted Acorn Squash
Photo by www.finecooking.com

Ingredients

  • 4 Tbs. chopped pecans (optional)
  • ½ tsp. kosher salt
  • 1 Tbs. minced fresh ginger (optional)
  • 2 acorn squash (about 1-¼ lb. each)
  • 3 Tbs. unsalted butter, softened
  • 4 Tbs. maple syrup

Heat the 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. With foil or parchment, line a small pan in which the squash will fit snugly. If you use foil, rub it...

View full recipe at Fine Cooking

Comments

Variations on Maple-Roasted Acorn Squash

  • Maple-Roasted Acorn Squash
    • 1/3 cup maple syrup
    • Cooking spray
    • 2 tablespoons extra-virgin olive oil
    • 1/2 teaspoon freshly ground black pepper
    • 1 teaspoon kosher salt


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