Roasted Acorn Squash

This is my gold standard acorn squash recipe.  I love it.  I could eat it alone as a meal with salad!  I make it every time I get an acorn squash in my CSA box.

  • 2 acorn squash, halved lengthwise or crosswise, seeded, and bottoms trimmed to lie flat if necessary
  • coarse salt and freshly ground black pepper, to taste
  • 2 T unsalted butter
  • 1/2 cup pure maple syrup
  • fresh thyme
  1. Preheat the oven to 425 degrees, preferably on convection roast. Prick the entire cut surface of the squash with a fork.  Season with salt and pepper.
  2. Place 2 T maple syrup and 1/2 T butter in the cavity of each squash.  Sprinkle fresh thyme over the top.
  3. Roast 40-50 minutes, basting occasionally, until the top is brown and the flesh is soft.
  4. Garnish with fresh thyme, if desired. Serve.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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