Remove from the grill and arrange on a large platter. Cook 1 minute, brush with glaze, flip and cook on the other side for another minute. Flip the squash slices cover and cook until the squash is just tender enough to be pierced easily with a paring knife, 7 to 8 minutes more.īrush the squash slices with the glaze and flip. Cook until dark grill marks appear, about 10 minutes. Place the squash slices on the grill and cover. Toss with your hands to make sure the slices are evenly coated. Place 1/2 tablespoon butter and tablespoon maple syrup in the cavity of each squash. Drizzle the reserved 1/4 cup of melted butter over the squash. It’s the easiest and simplest way to bake acorn squash in the oven, with a deepness and richness from sweet, real maple syrup and butter that simply can’t be beat. Place the squash, cut sides up, on a sheet pan. Sprinkle the spice mixture over the squash slices. Add 1 tablespoon of real maple syrup into the cavity of each squash. Mix together the chili powder, coriander, cinnamon, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Cut the acorn squash in half and spritz generously with olive oil spray. Place the squash halves flat-side down and slice crosswise into 1/2-inch scalloped half-moons. Scoop out the seeds with a spoon and discard. Set aside 1/3 cup of the glaze for drizzling at the end.Ĭarefully halve the squashes from the stem to the bottom. Remove the glaze from the heat and let cool. Bring to a simmer and cook for about 4 minutes to reduce slightly. Sprinkle with the Aleppo pepper, if using. Transfer the slices to a large bowl, and season with salt and pepper. Slice each squash half horizontally into 1-inch half moons. Whisk the maple syrup, cider vinegar, dry mustard, crushed red pepper, 3/4 teaspoon salt and a few grinds of pepper into the saucepan. Line a baking sheet with parchment paper. Remove 1/4 cup of the melted butter and reserve. Melt the butter in a small saucepan and turn off the heat. 10-4, good buddy.Preheat a grill for cooking over medium heat. This is one of those “fun to make” dishes, by the way. But if your family is close like mine, they won’t be afraid to share.
If the squash are large, they might be a little to big for one person. While some folks might prefer to scrape out the individual halves into a large casserole dish, I prefer to serve them straight out of the oven. The results is a soft, flavorful squash that’s dripping with all the good things in life.
This is as easy as it comes: you simply halve and hollow out acorn squash, then fill the hollow center with butter, brown sugar, maple syrup, and salt…then you bake it. I’m a real squash fanatic, whether it’s pumpkin, butternut, spaghetti, or acorn (or zucchini or summer squash, for that matter) so I’m always looking for great ways to prepare it that’s a little set apart from the fray. Today’s offering is Baked Acorn Squash, something I’ve made off and on for years, and something about which I fantasize during the years I don’t make it. Later this week, I’ll have some special Halloween treats to share, but for now, let’s keep going with the Thanksgiving theme. So far this fall I’ve added Homemade Pumpkin Puree, Fresh Corn with Wild Rice, Whiskey Glazed Carrots, Creamy Herbed Potatoes, and Pumpkin Cake with Whiskey Whipped Cream to the basic Thanksgiving menu we started last year, and I promise many more holiday-friendly dishes in the coming weeks. This is a sweet and savory side dish and it’s irresistibly good.
#ROASTED ACORN SQUASH RECIPE MAPLE SYRUP HOW TO#
Watch the video tutorial and see our tips below for how to cut an acorn squash. Seasoned with cinnamon, this has all of the cozy fall vibes. I wanted to begin cooking Thanksgiving food early this year so you’d have plenty of time to read, examine, and even practice dishes beforehand, if you’re into that sort of thing. How To Cook Thanksgiving Vegetarian Acorn Squash roasted with butter and maple syrup is so comforting in the cooler months. And…the holiday dishes continue here on P-Dub Cooks.
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