Sweet & Spicy Maple Acorn Squash
This was something new to us to try. But it was so easy, and turned out so good, I had to share. Just step through the instructions, it's hard to go wrong with this one.
Sweet & Spicy Maple Acorn Squash
This was something new to us to try. But it was so easy, and turned out so good, I had to share. Just step through the instructions, it's hard to go wrong with this one.
Cooking Instructions
- 1
Preheat oven to 400°F
- 2
Clean the outside of your squash.
- 3
Cut the stem and blossom ends off
- 4
Cut it in half, I prefer pole to pole so the skinned sections (the already cut stem and blossom ends) are on the ends instead of the middle
- 5
Using a metal table spoon (I find works well) clean the seed pockets out.
- 6
Now slice wedges from the squash. Thinner cooks quicker, is slightly more crunchy with more black bits (the good stuff)
- 7
Mix the oil and maple syrup in a bowl large enough to hold all the squash wedges.
- 8
Mix the squash wedges carefully until all are completely covered I the sauce.
- 9
Using parchment or as I did here, just use a spray oil to coat a baking sheet. Lay your squash wedges out with some spacing.
- 10
Using just pinches of salt at a time, put some on each wedge.
- 11
Using just pinches at a time, sprinkle crushed red pepper on the wedges. The amount you see on mine is a nice bite off heat without overpowering you. But adjust the amount for your taste.
- 12
Place on middle rack of oven. Cook 40-50 minutes. These were 50 minutes.
- 13
Serve immediately. Note - the skin is edible, try a bite first. The flesh comes off the skin very easily if you choose to not eat the skin.
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