Maple Roasted Acorn Squash

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 2 acorn squash
• 3 tablespoons unsalted butter, softened
• 1/2 teaspoon kosher salt
• 4 tablespoons maple syrup
• 3 teaspoons minced fresh ginger (optional)
• 4 tablespoons chopped pecans (optional)

Recipe

• 1 preheat oven to 400°f slice a thin piece off both ends of the squash, including the stem. cut the squash in half crosswise (perpendicular to the ribs). scoop out the seeds with a sturdy spoon.
• 2 line a pan in which the squash can fit snugly with foil or parchment paper. if you use foil, rub with butter to prevent squash from sticking.
• 3 set the squash halves in the prepared baking pan and smear the flesh with the softened butter. sprinkle with the salt.
• 4 drizzle maple syrup over the cut edge of the squash and into the cavity (most of the liquid will pool there) and sprinkle with the ginger, if using.
• 5 roast the squash halves until nicely browned and very tender when pierced with a fork, about 1 hour and 15 minutes for a small to medium squash (larger squash may take longer); add the pecans, if using, for the last 10 minutes of cooking. do not undercook. serve warm with a spoon.