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Author Notes: I love to eat acorn squash during the fall. While it is delicious roasted with just a bit of salt and pepper, it's nice to add a bit of flair every once in a while . . . - Oops! Were you gonna eat that?
- 2 acorn squash, halved, seeded and cut into wedges
- Olive oil
- Kosher salt and freshly cracked black pepper
- Pumpkin pie spice (or ground cinnamon)
- Cayenne pepper
- 2 1/2 tablespoons real maple syrup
- 1 1/2 tablespoons unsalted butter
- Preheat oven to 375 F. Lightly grease a baking sheet lined with foil.
- In a large bowl, toss the squash wedges with just enough olive oil to coat. Season with salt and pepper.
- Roast the squash until cooked through and a fork easily pierces the flesh, approximately 45 minutes.
- When the squash has finished cooking, melt the maple syrup and butter together in a small bowl in the microwave. In a large bowl, toss the squash with the melted butter and maple syrup. Serve immediately.
Banh Mi Delight
Make the other desk lunches green with envy.
When I dip, you dip, we dip.
Style with a breeze.
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For fresh blooms.