The hard skin on the acorn squash requires a little longer cooking time than other veggies, but the end result is worth it for this pretty side dish. The little bit of sweet from the maple syrup goes great with the earthy flavor of the squash and herbs.
Maple Roasted Acorn Squash
1-2 whole acorn squash
1-2 tablespoons olive oil
3-4 tablespoons maple syrup (not pancake syrup like Mrs. Butterworth’s)
fresh thyme and rosemary
salt and pepper to taste
Preheat oven to 400°. Place acorn squash* on a sheet pan and drizzle with olive oil and maple syrup. Make sure both sides are well coated. Sprinkle with the herbs and salt and pepper.
Roast 35-40 minutes, or until squash is tender. Take the squash off the pan while it’s hot, or it will stick when it cools.
TIP *To cut the acorn squash, cut it lengthwise (North to South), scoop out the seeds and membrane like you would on a pumpkin, and then cut the halves into the pretty half moon shapes.