This is a pretty and tasty dish. It looks beautiful on a holiday table. It has a sweet maple glaze that makes it really special.
When you roast acorn squash in this way, the skin is soft and edible. I love the addition of cranberries or pomegranate seeds to give it a holiday touch.
I usually start to prepare this dish the day before so that there is less stress on the day of the holiday. This dish pairs perfectly with my Standing Rib Roast. But it also goes well with turkey, ham, tenderloin, etc.
The Ingredients:
2 acorn squash, seeded and cut into 1/2 inch wedges
4 teaspoons of olive oil
1-2 Tablespoons of brown sugar
1/2 teaspoon of salt
1/3 cup of real maple syrup
1 tablespoon of melted butter
1/8 teaspoon of ground red pepper
Parsley and 1/2 cup of pomegranate seeds for garnish
The Recipe:
1. Preheat the oven to 475 degrees. Halve each squash and scoop out the seeds. Be very careful since the skin is very tough. Cut each half into four or five 1/2-inch wedges, and toss with olive oil, brown sugar, and salt. Arrange in a single layer on a sheet pan lined with parchment paper or sprayed with cooking spray. Bake for 30-40 minutes until tender. (Note: If baking the night before, cool and store in the refrigerator. Bring to room temperature or warm in the microwave. Continue with the last steps.)
2. Stir together maple syrup, butter, and red pepper in a small bowl. Brush squash with half of the syrup mixture, then turn over and brush with the remaining syrup, reserving just a little for garnish at the end.
3. Put back in the oven and bake for 10 more minutes or until the squash is golden brown and the glaze is set and syrupy. Transfer to a serving platter, and garnish with parsley and pomegranate seeds, and drizzle with remaining glaze.
Happy Holidays, and Bon Appetit! 🎄
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