Cane Syrup -Glazed Acorn Squash

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   1. Preheat oven to 475 degrees. Slice each squash half into 4-5 wedges, and toss with olive oil, brown sugar, and salt. Arrange squash in a single layer on a lightly greased (with cooking spray) jelly-roll pan. Bake 40 minutes or until golden and tender.

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   2. Meanwhile, microwave cranberries and vinegar in a microwave-safe bowl at High 30 seconds. Let mixture stand 10 minutes; drain. Stir together cane syrup, butter, and red pepper in a bowl.

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   3. Brush squash with half of syrup mixture. Turn squash over, and brush with remaining syrup mixture. Bake 475 degrees for 12 more minutes or until golden brown. Transfer squash to a serving platter; top with cranberries and parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.