Maybe it's because the sweet potatoes always earned all of the orange-glory. But really, winter squash comes in more warm shades. Like yellow. Okay. That's just one more shade. Still.
Maple Glazed Acorn Squash w/ Dried Cranberries
Prep Time: 5-10 minutes
Cook Time: 20-25 minutes
Keywords: roast side vegetarian soy-free nut-free squash cranberries Thanksgiving Christmas American fall winter
Ingredients (serves 4)
- oil or melted butter
- 2 small to medium acorn squash
- coarse salt
- freshly ground black pepper
- 1½ Tbs. melted butter
- 2 Tbs. maple syrup
- 1 Tbs. fresh thyme + a few sprigs for garnish
- grated zest of 1 orange
- 2 Tbs. dried cranberries, chopped
Preheat oven to 400° F. Line a baking sheet with parchment paper or foil.
Cut the ends off of the squash and then slice, crosswise, into ½-inch rounds. Use a biscuit cutter or small, sharp knife to cut the seeds from the center of each slice. Drizzle the slices with a bit of oil or melted butter and season with salt and pepper.
Set on prepared baking sheet and roast for 10 minutes.
In the meantime, melt the butter in a small saucepan. Add the maple syrup, thyme, and orange zest; swirl to combine and remove from heat.
Remove squash from oven and brush slices evenly with the maple syrup mixture and then scatter the cranberries evenly over the squash slices. Slide back into oven and roast until tender, glazed, and starting to turn golden in parts, 10-15 minutes longer.
Transfer squash rings to serving plate and garnish with extra thyme sprigs.
Powered by Recipage