A beautiful and delicious side dish for any holiday dinner.
- 2 acorn squash
- 2 tablespoons vegetable oil
- 2 teaspoons sugar
- 3/4 teaspoon Salt
- 1/2 teaspoon pepper
- 5 tablespoons maple syrup
- 4 tablespoons unsalted butter
- 1/8 teaspoon cayenne pepper
- Set your oven to 475 degrees F. and make sure the oven rack is in the middle position. Cut each squash pole to pole, scoop out the seeds, and cut into 8 wedges. Toss the squash wedges with the oil, sugar, salt, and pepper in a mixing bowl. Place the wedges on their sides in a single layer on a rimmed baking sheet. Bake until the bottoms of the squash are nice and golden brown for about 25 minutes.
- While the squash is baking, pour the syrup into a small saucepan and bring to a boil over medium-high heat. Then reduce the heat to medium-low and simmer the syrup for about 3 minutes. Remove from heat and whisk in butter and cayenne until smooth. Cover to keep warm.
- When the bottoms of the squash have roasted, remove them from the oven and flip them over. Brush the tops with maple glaze and return to the oven and bake until the squash is tender and deep golden, about 15 minutes. Remove from the oven, flip the wedges over again, brush with remaining glaze, and serve.
- Category: side dish
- Cuisine: American
- Serving Size: 1