It seems every year we’re inundated with squash recipes and photos until Thanksgiving and after the late November smorgasbord is over, squash falls off the radar. The squash season is not over! In fact, December is a great time for delicious gourds…hence the name “winter squash.”
The following recipe was a bit of an experiment, an adaption of Food & Wine’s recipe that caught my eye when planning my Thanksgiving menu. While it didn’t make the final cut for turkey day, I mentally filed it away for a cozy night in with a bottle of wine…and it was awesome! Perfect starter or side dish that makes the people you cook for think you really know what you’re doing. Acorn squash is not usually my go-to squash (that would be butternut) but this was definitely a recipe that will make a repeat appearance. Maple syrup and brown sugar…AND sage? That’s one serious flavor trifecta!
Roasted Acorn Squash with Maple Syrup & Sage
WHAT YOU’LL NEED
- 1 medium acorn squash
- 2 tsp olive oil
- 2 tbsp butter
- 3 tbsp cup brown sugar
- 1/8 cup maple syrup
- salt and pepper to taste
- 5-8 sage leaves, shredded
WHAT YOU’LL DO
- Preheat oven to 400 degrees.
- Cut squash into slices, setting aside clean seeds.
- Heat olive oil, butter, brown sugar, and maple syrup over medium-low heat until sugar is dissolved.
- Brush squash slices with maple and sugar liquid, place on baking sheet.
- Sprinkle squash with brown sugar, if desired, and bake 20 mins.
- Sprinkle sage leaves on squash, add salt and pepper, and bake another 10-20 minutes or until soft.
- For seeds: place in glass baking dish, spray with olive oil spray (or toss lightly in oil), sprinkle* with salt and pepper, and bake until they begin to pop. Sprinkle on top of squash, and serve.
*I somehow managed to use the word “sprinkle” three times in this post
Need winter squash ideas? Check out this Winter Squash Visual Guide for tips. I’d love to hear about your squash adventures!