There is nothing quite like the comforting aroma of roasting squash filling your kitchen on a crisp autumn evening. This recipe transforms humble acorn squash into a vibrant side dish that balances sweet and savory notes perfectly. The tender flesh absorbs a fragrant blend of cinnamon, ginger, and mace, while a drizzle of melted butter cut with a splash of cider vinegar adds a bright, tangy finish. Finished with pure maple syrup, the squash develops a lovely caramelized glaze that makes every bite irresistible. It is an elegant yet easy addition to holiday feasts, cozy weeknight dinners, or Thanksgiving tables, offering a nutritious and delicious alternative to heavy starches.
Spiced Acorn Squash
Description
There is nothing quite like the comforting aroma of roasting squash filling your kitchen on a crisp autumn evening. This recipe transforms humble acorn squash into a vibrant side dish that balances sweet and savory notes perfectly. The tender flesh absorbs a fragrant blend of cinnamon, ginger, and mace, while a drizzle of melted butter cut with a splash of cider vinegar adds a bright, tangy finish. Finished with pure maple syrup, the squash develops a lovely caramelized glaze that makes every bite irresistible. It is an elegant yet easy addition to holiday feasts, cozy weeknight dinners, or Thanksgiving tables, offering a nutritious and delicious alternative to heavy starches.Ingredients
Directions
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Preheat oven to 350F.
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Split each squash in half lengthwise; scoop out and discard seeds and fiber from centers. Slice a thin piece from each bottom so they will rest flat in the pan.
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Place squash cut-side up in a shallow baking dish.
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Mix spices together and sprinkle over squash.
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Mix melted butter with vinegar; drizzle over squash.
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Add 1/2 Tbs. maple syrup to each cavity.
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Cover dish with foil and bake for 1 and 3/4 hours.
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Remove foil; baste. Return to oven for 10 minutes.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Substitutions: If you can't get maple syrup in your area, you can substitute pancake syrup, or sprinkle the squash with brown sugar before drizzling with the butter mixture.
Serves 12.
