Thursday, October 16, 2008
Maple Glazed Acorn Squash
Cut the squash in half vertically (same direction as the ridges) and scoop out the pulp and seeds. You can save the seeds for toasting later, they are a great snack. Next, place the squash with the cut side facing down and cut against the ridges, so you get little half-moon shapes with ridges along the edges. Toss the squash in a bowl along with some maple syrup and olive oil. I didn't measure, but I'd guess I used about 1/4 or 1/3 cup of syrup, with about 1/8 cup olive oil. Once it's all coated, spread into a casserole dish and bake at 400 for 15 minutes. Turn slices over, and/or stir it up a it and bake for another 20 minutes or so, until tender.
Sprinkle some roasted pecans on top just before serving.