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?
acorn squash, halved, seeded and cut into wedges
Kosher salt and freshly cracked black pepper
Pumpkin pie spice (or ground cinnamon)
2 1/2 tablespoons
real maple syrup
1 1/2 tablespoons
In This Recipe
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.