Thursday, October 16, 2008

Maple Glazed Acorn Squash

 As I mentioned in a previous post, one of the dishes served at our Thanksgiving feast was some mouth-watering, maple syrup glazed acorn squash.  I love the shape the ridges make along the outer edges when it's sliced.  So pretty!  Acorn squash is high in fibre and potassium, and the flesh is slightly sweet tasting.  Perfect for adding even more sweetness, right?

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.


6 comments:

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Melisser; the Urban Housewife said...

Oooh, yum!

Jeni Treehugger said...

That looks so tasty. I've never tried Acorn Squash - I've never even seen it over here in Spain!

shellyfish said...

I miss acorn squash! It's a bit hard to come by here, but yours looks just delish!

Bex said...

that looks super yum!

Jen said...

That looks great Janet. I've got an acorn squash just waiting to be cooked. Can't wait to try it, I'll make it tonight.