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?
Ingredients
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2
acorn squash, halved, seeded and cut into wedges
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Olive oil
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Kosher salt and freshly cracked black pepper
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Pumpkin pie spice (or ground cinnamon)
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Cayenne pepper
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2 1/2 tablespoons
real maple syrup
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1 1/2 tablespoons
unsalted butter
Directions
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Preheat oven to 375 F. Lightly grease a baking sheet lined with foil.
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In a large bowl, toss the squash wedges with just enough olive oil to coat. Season with salt and pepper.
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Roast the squash until cooked through and a fork easily pierces the flesh, approximately 45 minutes.
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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.
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