
This simple vegetable dish is Autumn on a plate with its striking colors of deep green skin and golden orange flesh. The sugars in the squash caramelize beautifully creating a full, rich flavor in the mouth, and the maple syrup creates a candy like coating. For the non-squash lovers, this is like a combination of sweet potato and carrot, delicious directly out of the oven but equally as divine cold the next day!
- 1 acorn squash, washed, cut in eighths, seeds removed
- 2 TBS extra virgin olive oil
- Salt & fresh black pepper to taste
- ½ cup pure maple syrup
- Preheat oven to 375°f
- Place squash on a foil lined sheet pan with sides and drizzle with olive oil. Using your hands, toss squash with oil until well coated on all sides.
- Sprinkle with liberal amounts of salt and freshly ground pepper.
- Roast in for 20 minutes skin side down, or until tender and starting to brown.
- Pour maple syrup over squash slices, brushing to coat well and continue to roast for another 5 – 10 minutes, until everything is glazed and bronze.
- Transfer to serving dish and serve immediately.
Serves 4