Tuesday, July 9, 2013

Maple Glazed Acorn Squash

I like these acorn squash. What a pretty shape, almost like a flower.  No measuring needed for this dish but I will give you some approximates to start with.  It's almost a no-brainer to make!

Maple Glazed Acorn Squash

1 acorn squash
1 Tablespoon olive oil
1/4 teaspoon salt
1-2 Tablespoons pure maple syrup

Cut acorn squash in half.  Dig out seeds.  Slice into 1 inch slices. Set aside. 

In a gallon zip shut bag add the olive oil, salt, and maple syrup.  Smoosh the bag with your hands a little to mix the ingredients.  Add your squash and zip it shut.  Shake the bag a little to coat the squash.  Remove squash from bag and place on baking sheet.  Bake at 350 degrees for 35-40 minutes, flipping halfway through.  Squash is done when you can poke with with a fork and it is soft. 

2 comments:

  1. This sounds good. I make something similar with maple and thyme, although I just drizzle it over the squash before I bake it.

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  2. Found you on Social Sunday - love this squash variation! I make it by pouring the syrup in the center of the hollowed out squash. Will have to try this in the fall.

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