MAPLE ROASTED ACORN SQUASH

Woo hoo!  I’ve done it!  I got the last dish on my Thanksgiving dinner menu posted!  Perhaps next year I won’t be so late.  It’s doubtful, but it could happen.

What I love about this dish is that not only can it be served warm or at room temperature, freeing up valuable oven space; but it’s also so darned pretty, look how the cut squash resembles a flower!

Just a reminder of what’s on the menu.
Roasted Butternut Squash Soup
Buttermilk Brined Roasted Turkey Breast with Gravy
Green Bean and Mushroom Casserole
Maple Roasted Acorn Squash
Sour Cream Mashed Potatoes
Pumpkin Cheesecake, Chocolate Chip Cookie Bars    

Here’s what you do.

Pre heat the oven to 375 degrees.

 

Wash the outside of the squash well, cuz we're not gonna peel it.  

Have you ever tried to peel an acorn squash; it take about half of a day.

 

Remove the ends from the squash, cut the squash in half, and remove the seeds.

 

Cut the squash into about ¾ inch rings.  Be careful of your fingers! 

 

Lay the squash in a single layer on a sheet pan.

Depending on the size of the pan, you may need two pans.

Coat both sides of the squash with olive oil...

 

…and season both sides with salt and pepper.

I should note that in this picture is only one acorn squash.

 

This is real maple syrup; if you don’t have it then use cane syrup or honey, but please don’t use pancake syrup.

 

Now on only the top side, drizzle about ¾ of a teaspoon of syrup on each squash ring.

 

Pour a little water in the pan, just enough to cover the bottom.

Put the pan in the oven to roast the squash for 20 minutes.

 

After 20 minutes, remove the pan and turn the squash over.

Drizzle some more maple syrup over each squash ring.  Return the pan to the oven for another 20 minutes.

 

Lay the roasted squash in an attractive manner on a platter. 

Drizzle a little balsamic glaze over the top. 

 Balsamic glaze is balsamic vinegar that has been reduced and concentrated to syrup; it has a sweeter flavor than just balsamic vinegar.

 

Sprinkle some nuts over the top.  

I thought that I had hazelnuts in my refrigerator; but I only had pecans, so that’s what I used.  Use which ever nut is your fave!

 

Serves 6 to 8

2                           Acorn squash

¼             cup        Olive oil

                            Salt and Pepper

1/3           cup        Maple syrup 
                            Water

2              Tbsp.      Balsamic glaze (optional)

¼             cup        Chopped hazelnuts or pecans

1.        Pre heat oven to 375 degrees.

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

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

4.       Slice the squash into ¾ inch thick rings. 

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

6.       Drizzle about ¾ teaspoon of maple syrup on only the top side of each squash ring. 

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

8.       After 20 minutes; remove the squash from the oven, turn the squash over, and drizzle ¾ teaspoon of maple syrup over each squash ring.  Return to the oven for another 20 minutes.

9.       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.

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