Maple-Roasted Acorn Squash
Embrace the perfect taste of autumn with this stunning Maple-Roasted Acorn Squash! This simple side dish transforms humble squash into a caramelized, melt-in-your-mouth treat. Each half is roasted with a rich, glossy mixture of pure maple syrup, brown sugar, and savory butter, infused with fragrant rosemary and thyme. Basting frequently creates a tender, golden-brown glaze that is simply irresistible. This dish is sweet comfort food at its best!
Ingredients
- 4 medium B&B Farms acorn squash
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 cup pure maple syrup
- 1/4 cup packed light brown sugar
- 1/4 cup unsalted butter (1/2 stick)
- 2 teaspoons chopped fresh rosemary and/or thyme
Instructions
Preheat oven to 450°. Cut each squash in half through stem end; remove and discard seeds. On rimmed baking pan, place squash, cavity side up; sprinkle with salt and pepper. In small bowl, stir syrup, sugar, butter, rosemary and thyme; divide into squash cavities. Add 1/4-inch water to pan; roast squash 1 hour or until very tender and golden brown, basting frequently with syrup inside cavities. Makes 8 squash halves.