Maple syrup, butter and cinnamon make the flavour pop
Don't fear the hard shell of the acorn squash, you can easily open it with a sharp chef's knife. Slice off the bottom tip and the top of the squash first and then turn the squash on its side on your cutting board and cut it in half. The ridges of the squash will keep it from rolling. After scooping out the seeds, you simply add maple syrup, butter, cinnamon and a pinch of salt and pepper to make the flavour pop. My family loves the optional topping of raisins and walnuts; during baking, the raisins become lusciously plump from the butter and syrup.
Ingredients:
- Vegetable oil or spray
- 2 small to medium acorn squash
- 60 mL (4 Tbsp) maple syrup
- 5 mL (1 tsp) cinnamon
- 30 mL (2 Tbsp) butter, quartered
- Salt, to taste
- Pepper, to taste
Optional:
- 60 mL (4 Tbsp) chopped walnuts
- 60 mL (4 Tbsp) raisins or dried cherries or cranberries
Directions:
- Preheat the oven to 180°C (350°F). Line a baking sheet with aluminum foil and lightly grease or spray with oil.
- Carefully slice the stem end off the top and 2.5 cm (1 inch) off the bottom of the acorn squash. Set the squash on its side (the ridges will keep the squash from rolling over) and slice in half through the middle of the squash. (The two pieces will resemble the shape of a grapefruit cut in half.) Use a large metal spoon to scoop out the seeds and pulp and discard them.
- Place the acorn squash halves, scooped out sides up, on the prepared baking sheet. Fill each half with 15 mL (1 Tbsp) maple syrup, 1.25 mL (1/4 tsp) cinnamon, 7.5 mL (1/2 Tbsp) butter, a pinch of salt and pepper and the optional 15 mL (1 Tbsp) of nuts and/or raisins.
- Bake in the oven, lightly brushing the insides and top every 20 minutes with the liquid in the center of each squash half. The squash will be done when you can poke a knife tip through the flesh on the inside with hardly any resistance. Start checking after about 45 minutes. Remove the roasted acorn squash halves carefully from the baking sheet with tongs or a flat spatula. Serve each half in its shell or scoop out the flesh from the shell and mash it with a fork.
Serve over a bed of lettuce, if desired.
Diane’s Entertaining Tip:
Place a basket of fun slippers by the door. Our house is all hardwood that gets cold in the winter so guests are invited to take off their shoes and put on some fun slippers (all are different). It's a great conversation starter and practical!
- Robin, Calgary, A
