Monday, September 29, 2008

Maple Roasted Acorn Squash

Hooray for winter squash! Hooray for cooler temperatures! Hooray for the oven, that keeps the whole house cozy and warm!

There's no better way to warm up on a cool day than to bake--why not bake up some squash? A lovely acorn squash cut into wedges and de-seeded are the perfect canvas on which to paint with extra-virgin olive oil... then whatever you please!

After the oil, I drizzled these generously with maple syrup and dusted with salt, black pepper, nutmeg and just a touch of cayenne pepper. After about 30 minutes in a 350*F oven, they were deliciously soft. A perfect autumn lunch!


Sam said...

Squash isn't a commonly used vegetable in England but I discovered it last year and love it! I bet maple compliments it really well, I've done the same thing with honey before which was nice.

Amanda said...

I think I read that hard winter squash are rather a new world fruit, so I imagine they aren't widely used in europe. You're right--maple, honey, even agave nectar are interchangeable with squash.

Many winter squash are also interchangeable in recipes: acorn, butternut, pumpkin, and favorite, hubbard (a giant grey-green warty thing), which has a lovely sweet flesh.

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