I’m featuring this simple recipe for a side dish that is equally at home in any holiday menu your bound to present or perhaps as a side to accompany a nice roasted or rotisserie chicken or grilled steak, pork chop or piece of salmon. Whatever the case, acorn squash while often over looked is readily available this time of year and with some simple finessing in your oven with a few ingredients comes together very easily. Oven roasting with the addition of the sweet maple and warm cinnamon compliment it really nicely. Happy cooking and buen provecho!
2 acorn squashes, halved lengthwise and seeds removed
2 tablespoons unsalted butter, melted
2 tablespoons coconut sugar
1/2 teaspoon pumpkin pie spice, or cinnamon
drizzle maple syrup
Preheat oven to 400ºF. Use a paring knife to score a checkerboard pattern in the flesh side of the acorn squash. Place cut-side up on a baking sheet lined with parchment paper.
Combine the butter, sugar and pumpkin pie spice in a bowl. Brush some of the butter mixture evenly over the squash. Sprinkle with sea salt and a drizzle of maple syrup.
Roast for 60-75 minutes, until squash is very tender. Remove from the oven and spoon the rest of the butter mixture all over the squash halves before serving.