Maple-Glazed Acorn Squash
Many recipes leave the glaze in puddles in the pan. In order to taste the maple in every bite, we need the syrup to stick.
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 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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