Spiced Acorn Squash
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.
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
- 6 whole acorn squash
- 3/4 tsp. cinnamon
- 3/4 tsp. ginger
- 3/4 tsp. mace
- 6 Tbs. butter or margarine, melted
- 1 Tbs. cider vinegar
- 6 Tbs. maple syrup**
- out and discard seeds and fiber from centers. Slice a thin piece
- **If you can't get maple syrup in your area, you can substitute
Directions
- 1 Preheat oven to 350F.
- 2
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.- 3
Place squash cut-side up in a shallow baking dish.- 4
Mix spices together and sprinkle over squash.- 5
Mix melted butter with vinegar; drizzle over squash.- 6
Add 1/2 Tbs. maple syrup to each cavity.- 7
Cover dish with foil and bake for 1 and 3/4 hours.- 8
Remove foil; baste. Return to oven for 10 minutes.NoteStorage: 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.
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