18 Nov Baked Acorn Squash
I had stated in my last post that the holidays are quickly coming up, and the next thing I knew I hadn’t even ordered my turkey yet and Thanksgiving is less than a week away! The panic was real my friends! I usually try to bake a pumpkin pie from scratch (those little pumpkins in your produce section? Yeah, actually sweeter than carving pumpkins and are amazing roasted) but looking at my schedule for the next week, doesn’t look like I am going to have the time. Maybe the week after…
Anyway, about Thanksgiving, I try to keep my menu simple and basic. I basically approach it as I would any other meal, but keeping with some tradition; dinner consists of meat (turkey), carbs (potatoes and stuffing) and veggies, lots of fresh fall veggies. Roasted sprouts, carrots, autumn squashes, are all on the menu this year. I usually get a turkey larger that what I need so I have left overs for other quick dinner dishes the rest of the holidays (turkey soup with stuffing dumplings, white chili, turkey stock, to name a few ideas).
I love acorn squash almost as much as I love butternut squash. Acorns are a bit more versatile, in that they can be seasoned to be savory or sweet, and still taste good. Did you know that the rind on the acorn squash is totally edible?! Totally is. The recipe below is a sweeter number, and serves 6 as a side. I paired it with some firecracker salmon, but works well with really anything. Make a batch for your thanksgiving table!
Maple Glazed Baked Acorn Squash
Start by preheating your oven to 425 degrees and lining a 13x9x2 pan with aluminum foil (this will save you loads of clean up time).
I started with a good sized squash, cut it in half, removed the seeds and then sliced it into 6 pieces. Place the slices in a single layer in prepared pan.
In a bowl, combine maple syrup, melted butter, salt and cinnamon together. Pour evenly over the squash slices. Cover with more aluminum foil. and into the oven…
Stick in the oven for 15 minutes, flip the squash over, and put bake in the oven…
Bake for another 15-20 minutes, then remove foil cover and continue baking for another 5-10 minutes. (glaze should be thickened slightly)
Serve warm with glaze drizzled over the top.
Maple Glazed Baked Acorn Squash
Ingredients
1 large acorn squash, seeded and cut lengthwise into 6 slices
1/4 cup pure maple syrup
1 Tablespoon butter, melted
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Directions
-Preheat oven to 425 degrees.
-Combine syrup, butter, salt and cinnamon.
-Place sliced squash in 13x9x2 baking dish (lining this dish with aluminum foil really makes clean up easy), pour syrup mixture over squash, and cover with aluminum foil.
-Bake for 15 min, turn slices over, recover and bake for another 15-20 min. Remove foil and bake another 5-10 minutes, until glaze thickens slightly.
-serve immediately
Serves 6
Calories 70 * Fat 2g * Carbohydrate 16g (sugar 9g * fiber 1g) * Protein 1g
[powr-hit-counter id=9043f9e7_1479443822042]
No Comments