Maple Roasted Acorn Squash

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   1. Preheat oven to 375 F.

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   2. Wash the squash well, as it will not be peeled.

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   3. Cut the ends off the squash. Cut the squash in half. Scoop out the seeds. Discard the seeds and the ends.

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   4. Slice the squash into 3/4 inch thick rings.

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   5. Lay the squash rings in a single layer on a rimmed sheet pan (or two). Coat both sides of the squash with olive oil and season both sides with salt and pepper.

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   6. Drizzle about 3/4 teaspoon of maple syrup on only the top side of each squash ring.

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   7. Add some water into the pan, just enough to cover the bottom of the sheet pan. Roast the squash in the oven for 20 minutes.

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   8. After 20 minutes; remove the squash from the oven, turn the squash over, and drizzle 3/4 teaspoon of maple syrup over each squash ring. Return to the oven for another 20 minutes.

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   9. Remove pan from the oven. Lay the roasted squash in an attractive manner on a platter. Drizzle the balsamic glaze and sprinkle the chopped nuts over the top of the squash.

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    This dish can be served warm or at room temperature, and is great with turkey, chicken or pork.

* Per serving · 4 servings · Values may vary.

No additional tips available.