Maple-Glazed Acorn Squash

From Cook's Country | February/March 2011

Why this recipe works:

Cutting our Maple-Glazed Acorn Squash into eighths increased surface area and provided room for ample amounts of maple glaze. The smaller pieces also resulted in a shorter roasting time. Tossing the squash wedges with vegetable oil and a small amount of granulated sugar before roasting them… read more

Cutting our Maple-Glazed Acorn Squash into eighths increased surface area and provided room for ample amounts of maple glaze. The smaller pieces also resulted in a shorter roasting time. Tossing the squash wedges with vegetable oil and a small amount of granulated sugar before roasting them ensured that they browned quickly.

Our simple glaze of maple syrup and melted butter—with a little cayenne for kick—ran right off the squash. But slightly reducing the syrup on the stovetop helped it cling.

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Serves 6

Don’t even think about using pancake syrup—use pure maple syrup.

Ingredients

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