Thursday, December 2, 2010

Roasted Acorn Squash with Brown Sugar and Maple Syrup

I think this recipe has got to be one of the easiest, but tastiest ever!  Acorn squash ranks up there with butternut squash as far as flavor, but honestly, there are times when I prefer this type of squash over butternut.  Very satisfying and would go great alongside any main dish.  I made this with my Chicken with apples, fresh cranberries and Gorgonzola recipe.

Roasted Acorn Squash with Brown Sugar and Maple Syrup {Serves 4 as a side dish}

  • 1 large acorn squash, cut in half {seeds scooped out}
  • 1 Tbsp. butter
  • 2-3 Tbsp. brown sugar
  • 1 Tbsp. pure maple syurp {or honey}
  • salt
  • freshly ground pepper
Pre-Heat oven to 400 degrees.  Cut squash in half and clean out seeds with a spoon.  Lay in a baking dish with sides.  Cut the1 Tbsp. of butter in half and rub on the inside of each squash half.  Sprinkle each half with brown sugar and maple syrup.  Season with a little salt and freshly ground pepper.
Pour about 1/2 cup of water in the bottom of baking dish to keep the squash moist.  Place in oven and bake for about 1 hour or until tender with a fork.  Slice into half moons about 2 inches thick.  

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