Since the cold and rainy weather has already commit us to locate our stash of cozy hoodies and assorted mugs for hot tea, it’s now time to turn to seasonal food.
Maple Glazed Acorn Squash
A classic fall vegetable, acorn squash is earthy, nutty and farmers market best. Acorn squash is the pumpkin’s cousin, with a more pronounced nutty flavor. This recipe’s sweet, rich maple flavor complements acorn squash’s natural nuttiness.
1 medium orange acorn squash
1 medium yellow acorn squash
1-1/2 cups water
1/4 cup maple syrup
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
Pinch of ground cloves
In a small saucepan, add water, maple syrup, brown sugar, ground cinnamon, ground ginger, kosher salt, and a pinch of ground cloves. Bring mixture to a boil. Reduce to a simmer and allow mixture to reduce until it becomes thick and syrupy, about 10-15 minutes.
Place wire rack in the upper and lower thirds of the oven and preheat the oven to 375°F. Line two rimmed baking sheets with parchment paper. Using a pastry brush, gently grease the paper using a neutral oil, like safflower or canola, set aside.
Halve, seed, and slice the squash into ½” thick crescent slices. Divide the slices between the two sheet pans. Arrange the slices sporadically in a single layer on the bottom of the pans, with enough room between them to roast. Using a pastry brush, brush the slices with the prepared maple glaze. Turn over to the second side and coat. Place in preheated oven and bake 30 -35 minutes. Half way through, remove tray from the oven and baste squash to prevent the squash slices from drying out. When squash is fork-tender, remove from the oven and give a quick brush with the glaze before serving.
Substitute: Can’t seem to spot yellow and orange acorn squash? Swap it out for some green acorn squash. Yellow and orange acorn squash add color, but green tastes great as well.