Herb-Roasted Acorn Squash with Maple Glaze
Discover the deliciousness of our Herb-Roasted Acorn Squash with Maple Glaze, a perfect blend of sweet and savory flavors that make for a delightful side dish. Perfect for fall gatherings and holiday feasts, this recipe highlights the versatility of seasonal squash. Ideal for those seeking a vegetarian and gluten-free option.
Prep time: 15 minutesCook time: 35 minutesServes: 4
Ingredients
2 medium acorn squash
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 tbsp maple syrup
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, chopped
1 tbsp unsalted butter
1/4 tsp cinnamon
Instructions
1. Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper.
2. Cut the acorn squash in half, remove the seeds, and slice into 1-inch thick wedges.
3. In a large bowl, toss the squash wedges with olive oil, salt, and pepper until well coated.
4. Arrange the squash on the prepared baking sheet and roast for 20 minutes.
5. While the squash is roasting, mix together the maple syrup, fresh thyme, rosemary, and cinnamon in a small bowl.
6. After 20 minutes, remove the squash from the oven and brush the maple herb mixture over the wedges.
7. Dot the squash with small pieces of butter.
8. Return to the oven and roast for an additional 15-20 minutes, or until the squash is tender and caramelized.
9. Serve warm, garnished with additional fresh herbs if desired.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, place in a 350°F (175°C) oven until warmed through, about 10 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
