Maple Glazed Acorn Squash |
**Maple Glazed Acorn Squash**
1/4 cup water
2 tablespoons pure maple syrup
1 tablespoon butter, melted
1/4 teaspoon ground ginger
Preheat oven to 375°F.
Cut stem and blossom ends from squash. Cut squash crosswise into 4 or 5 equal slices. Discard seeds and membrane. Place water in 13X9-inch baking dish. Arrange squash in dish; cover with foil. Bake 30 minutes or until tender.
Combine maple syrup, butter and ginger in small bowl and mix well. Uncover squash, pour off water. Brush squash with syrup mixture, letting excess pool in center of squash rings.
Return to oven, bake 10 minutes or until syrup mixture is bubbly.
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.
Wonderful! That dish looks hyper comforting and so scrumptious!
ReplyDeleteI like your new banner!
Cheers,
Rosa
I need to get a taste for acorn squash! This recipe looks great. Love the picture change on your header!
ReplyDeleteVal - The sweetness of the maple syrup and the slight edge of ginger must go wonderfully here!
ReplyDeleteOh, and I love your new header too :)
That whole plate just makes me drool. I'm so addicted to squash right now. My parents also just brought me over quite a bit from their garden (sadly no acorn!).
ReplyDeleteWhat a delicious fall meal! I love acorn squash... and with maple... drool!
ReplyDeleteAcorn squash has to be high on my list of squash goodness. Roasting/baking really brings out it's flavor. And I really like the ginger here. Makes me think I should try some of my ginger syrup on one!
ReplyDeleteI love acorn squash, especially with maple. Delicious!
ReplyDeleteI've never had squash of any kind...yeah I live under a rock!! This looks so good!
ReplyDeleteYou changed the pic?looks nice.Thats a nice platter.
ReplyDeleteI love acorn squash pretty much every way I've tried it. This way looks great and I'm bookmarking it!
ReplyDeleteWhat a delicious ... pictureQ! I have to try it: I brought back from Saumur a nice orange color sqash and have some Canadian maple syrup in the fridge ...
ReplyDeleteOh, yum. I've copied this out and will be trying it as soon as I get a chance. Sounds like a great, different Thanksgiving dish.
ReplyDeleteVal, I can't get enough of your beautiful meals.
ReplyDeleteI don't know about your Acorn Squash as I have never tried any before, although it looks great, but I dooooooooooooooo like your new header.
ReplyDeleteOooh that looks so good. I've not heard of acorn squash here in the UK tho - sadly.
ReplyDeleteLooks wonderfully simple, I need to start baking my own squash, I've become to obsessed with canned pumpkin puree.
ReplyDeleteI love all kind of squashes and I love maple syrup also. Unfortunate I did not found here easily.
ReplyDeleteHi Val! Like your new digs! :) The squash looks mighty tasty.
ReplyDeleteThis is a great side! I always get stuck in the roasted squash rut.
ReplyDeleteI want that plate of food to show up on my door step! Geez, it looks great and all the maple...oh yes.
ReplyDeletea new photo - nice one!
ReplyDeletethis must be my lucky day--i've got three acorn squash atop my counter, just staring at me. :)
ReplyDeleteI"m loving maple glazed anything - this looks great!
ReplyDelete-DTW
www.everydaycookin.blogspot.com
Acorn Squash looks unique and delicious,the maple syrup glaze is fantastic!
ReplyDeleteI have an acorn squash in my fridge right now. I will try out your recipe tonight. How exciting! :)
ReplyDeleteGreat use of maple!
ReplyDeleteGosh this sounds and looks delicious! I have some maple syrup in store just may have to give this recipe a try :)
ReplyDeleteRosie x
oh yum. anything with mushrooms works for me!
ReplyDeleteNow why don't I make vegetable pot pie more often? This looks glorious and perfect for chilly evenings.
ReplyDelete