Roasted Acorn Squash Recipe Maple Syrup
Place tablespoon butter and tablespoon maple syrup in the cavity of each squash.
Roasted acorn squash recipe maple syrup. Sprinkle with brown sugar salt and pepper. Place 1 2 tablespoon butter and 1 2 tablespoon maple syrup in the cavity of each squash. Discard seeds and membranes.
In the hollow of each piece place 1 teaspoon unsalted butter 1 tablespoon maple syrup cinnamon and nutmeg to taste. Split the squash into thirds and remove the seeds. Roast until fork tender and fragrant about 25 minutes.
Place 1 2 tablespoon butter and tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper.
Cut each half crosswise into 1 inch thick slices. Place the halves cut side up on a small baking sheet and sprinkle with salt. After 15 minutes remove your acorn squash from the oven and place 1 tablespoon butter and 1 tablespoon pure maple syrup in the center of each half.
Cut a slice off the bottom of each piece so that it sits evenly skin side down in a 9 x 13 inch glass baking dish. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon. Cut each squash in half lengthwise.
Combine syrup oil salt and pepper in a large bowl stirring well. Heat oven to 350 degrees.