Author Notes
This is a song about a fall-y goard-y side dish. The name says it all. It's easy, and it's sweet, and it's spicy, and you want it. Fa la la la la. End of song. —Kendra Vaculin
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Ingredients
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1
medium acorn squash, cored and cut into wedges
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2 tablespoons
olive oil
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1/4 cup
(scant) maple syrup
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pinch salt
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red pepper flakes (to your desired spiciness; I like a good hit)
Directions
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Preheat oven to 400° F.
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Toss the squash wedges in a large bowl with olive oil and maple syrup.
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Spread into one layer on a baking sheet, and then sprinkle with salt and red pepper flakes. Roast for 40 to 50 minutes or until squash is cooked through.
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